Search thousands of recipes reviewed by home cooks like you.

Swiss Chicken

Swiss Chicken

  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
CARROLL

CARROLL

This is a wonderful recipe. This was given to our family years ago by a good friend through the Boy Scouts. My brother would eat it all if he was allowed to and now my children who are both little love this dish. For people on a low budget this is an easy meal to make and it is easy to reheat. My mother, who does not eat chicken, loves the topping of this dish.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 40.1 g
  • 80%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 990 mg
  • 40%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F(175 degrees C).
  2. In a 9x13 inch baking dish, layer the chicken breasts, soup and water. Top each breast with a slice of Swiss cheese, then top it all with the breadcrumbs. Cut the butter or margarine into pads and place them over the top of the casserole.
  3. Bake in the preheated oven for 45 minutes. Let cool and serve.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Jill Durham Byrd
118

Jill Durham Byrd

9/12/2006

This recipe has a lot of potential to be even better. Substitute 3/4 C. white wine for the water. Only use 1 C. of bread crumbs and a little less butter. Layer chicken, swiss cheese and then pour over your sauce- add a little ground pepper. Top with bread crumbs and drizzle with melted butter. These minor adjustments bring up the flavor quite a bit. This dish goes great with rice pilaf and green beans! This is one of our favorites.

WEAZER47
73

WEAZER47

5/9/2005

I've been making this recipe for years and we love it but instead of the breadcrumbs, I use 8 oz or half a large bag of Pepperidge Farm herb seasoned stuffing, not croutons. It tends to absorb the extra liquid that some people have complained about in this recipe's ratings. Plus it's so delicious! It's just as great microwaved the next day too.

Cindy
63

Cindy

5/9/2005

I had this recipe already for a few years and have made some adaptations here and there. Our family is now two people so I do this as a two person dish - one whole chicken breast will make two meals - one for now - one for later. I use cream of mushroom soup and 1/2 can of white wine (or chicken broth if you prefer) and combine them. I use croutons instead of bread crumbs - any flavor you like. I also use baby bella mushrooms sliced. So I put down chicken, mushrooms, swiss cheese slices, croutons, soup/wine mixture, and later top with more swiss cheese. All in all the recipe is very good. For us just needed to be beefed up a bit.

Similar recipes