Savory Chicken Breasts

Savory Chicken Breasts


"This is my favorite chicken recipe. It is delicious. My whole family loves it."

Ingredients {{adjustedServings}} servings 497 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 497 kcal
  • 25%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 40.9 g
  • 82%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 896 mg
  • 36%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
  3. Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.
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Reviews 779

  1. 978 Ratings

Valerie's Kitchen

This turned out GREAT but I did make some modifications. Substituted muenster for the swiss, increased milk to 1/2 cup, and added 1/4 c. dry sherry to the soup/milk mixture. Sprinkle chicken generously with garlic powder, poultry seasoning and some black pepper before placing cheese on top. Pour sauce mixture evenly over and then top with 1 1/2 cups Stove Top Stuffing mix(chicken flavor) mixed with melted butter. Followed baking directions as written. Sprinkled some grated parmesan over the top for last 5 minutes of baking. Also, using lowfat evaporated milk is a great way to cut some fat and get a real creamy result.


Very delicious!! After reading reviews I decided to add two pieces of swiss and I used 2 cans of cream of chx and mushroom soup. One can of soup didnt seem to cover all the chicken. I also topped heavily with chicken flavored stove top stuffing mix instead of the bread crumbs. That added alot of flavor. The only thing I will do differntly next time is use the low sodium cream chx/mush soup. My family absolutely loved it. The melted swiss chees and soup combo couldnt of been tastier. Will definetly make again!!

Holly Smith

This recipe has turned out to be the basis for one of our favorite recipes. I, like many others, have made some changes to the base recipe. I use combinations of soups to get different flavors. My favorites are the Cream of Chicken Soup with Herbs combined with Cream of Mushroom with Roasted Garlic. I also use sour cream instead of milk with the soups. I add some dried lemon peel and top it off with poppy seeds, Cheddar Fried Onions, and grated sharp cheddar cheese. I'd tried it with crumbled Ritz crackers, and I loved it, but my husband is not fond of the Ritz on oven-baked foods. No matter how you flavor it, these chicken breasts always come out juicy and tender. Thanks!!!