Baked Swiss Chicken
Canned soup, white wine, Swiss cheese and crushed croutons dress up the chicken breasts in this elegant entree. Ideal for unexpected guests, it requires only a few ingredients. The creamy sauce is excellent with garlic mashed potatoes or rice. —Beverly Roberge, Bristol, Connecticut
Reviews
This was amazing! Quick and easy! We will make it over and over!!!
This was a super quick dish to prepare and tasty. Using wine makes all the difference!
Entire family enjoyed this dish. Great flavor, moist and delicious. Kids especially enjoyed crouton topping! Would make again. We served over rice.
Bombed out at my house. Not much flavor. I did use chicken broth instead of wine.
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!
Very bland
Amazing! I used Savignon Blanc wine - perfect. Had no croutons subbed garlic & herb bread crumbs. Added 1 small can mushrooms. So easy & tasty!
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.
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.
Made this for years....used breasts and boneless skinless thighs. My husband's favorite. Didn't know the recipe had a name....