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Baked Swiss Chicken

Ideal for unexpected guests, this Swiss chicken bake only requires a few ingredients. The creamy sauce is excellent with garlic mashed potatoes or rice. —Beverly Roberge, Bristol, Connecticut
  • Total Time
    Prep: 5 min. Bake: 35 min.
  • Makes
    6 servings


  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup white wine or chicken broth
  • 6 slices Swiss cheese
  • 1 cup crushed seasoned croutons


  • Preheat oven to 350°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine soup and wine; pour over chicken. Top with cheese and sprinkle with croutons.
  • Bake, uncovered, until a thermometer inserted in chicken reads 165°, 35-40 minutes.
Nutrition Facts
1 each: 308 calories, 13g fat (7g saturated fat), 92mg cholesterol, 614mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 31g protein.

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  • Ken
    Nov 2, 2020

    Bombed out at my house. Not much flavor. I did use chicken broth instead of wine.

  • Beverly
    Nov 2, 2020

    Made this with skinless thighs. You can use boneless same sauce ratio. Skins don’t crisp so remove skin..About 45 minutes for boned and about 35 minutes for boneless. check with thermometer. Makes a wonderful gravey/sauce for mashed potatoes!

  • terrycoughlin
    Nov 1, 2020

    Very bland

  • gkarebear
    Nov 1, 2020

    Amazing! I used Savignon Blanc wine - perfect. Had no croutons subbed garlic & herb bread crumbs. Added 1 small can mushrooms. So easy & tasty!

  • Jim
    Nov 1, 2020

    I made this last night and it was delicious! Even my picky eater liked it. The only change I made was using boneless skinless chicken thighs, everything else just as written. EZ to make and very nice to serve. I served it with mashed potatoes and the sauce was great on top of them. P.S. This fits nicely in a 10 x 10 Corningware dish so I was able to use my counter top oven. Thanks for such a great recipe.

  • Diane
    Oct 31, 2020

    I cut this recipe out of an early 1980's issue of Southern Living magazine and still use it today. It was called Creamy Baked Chicken Breasts, calling for only 4 chicken breasts, and instead of seasoned croutons, it called for "seasoned stuffing mix, crushed." Additionally, 1/4 cup melted butter gets drizzled over top, before baking. I have shared this recipe with many because they all say it looks and tastes like it took much more time and trouble. It's a great dish to serve at dinner parties because it's easy, yet looks and tastes so elegant.

  • Jodi
    Oct 31, 2020

    Made this for years....used breasts and boneless skinless thighs. My husband's favorite. Didn't know the recipe had a name....

  • MNKaren
    Oct 31, 2020

    This is so good! I've made this for years, but the recipe I have is called Drunken Chicken. You use a box of Stove Top instead of the bread crumbs. It is tasty, easy, and fancy enough for company.

  • QueenBeeMeM
    Oct 31, 2020

    Been making this for years. I add a slice of ham on each breast. Then do the crumb topping. Ala.....Chicken Cordon Bleu!

  • CLShirey
    Oct 31, 2020

    We love this recipe, as is! We don’t change a thing! My husband likes it with buttered noodles; I prefer mashed potatoes!