Wednesday, October 6, 2010

Swiss Chicken

This is one of my all time favorite recipes...Makes amazing left overs too! Sooo yummy!

Swiss Chicken

4 chicken breasts
6-8 slices Swiss cheese
1 can cream of mushroom soup (or cream of chicken)
1 cup milk
1 box Stove Top Stuffing
1/4 cup butter melted

1. Pound chicken breast to even out the thickness of the chicken. You can place the chicken between to layers of saran wrap and use a rolling pin or a meat mallet if you have one. If I buy the Costco chicken breasts I just slice them in half horizontally and skip the meat pounding step.

2. Place chicken breasts in a sprayed 9 x 13 inch baking dish.

3. Top chicken with the slices of Swiss cheese.

4. In a small bowl, mix soup and milk until well blended.

5. Pour soup mixture over chicken.

6. Top the chicken with the dry stuffing mix. Drizzle stuffing with melted butter.

Source: Real Mom Kitchen


Kevin and Tami Scott said...

Another option if you don't want to pound out the chicken is to cook it in a fry pan for a little bit, cut it up into bite-sized pieces, and then transfer the chix with the rest of the toppings into your pan before cooking it in the oven. It makes it a bit more like a casserole, but it's great for dividing up portions, especially for kids. We love this recipe. Thanks for sharing.

Lisa said...

Great idea Tami! I am going to try that! TY!!!

Kevin and Tami Scott said...

One other variation we've done with this recipe is to pre-cook the stuffing and then place it on top of the chicken before baking everything in the oven. My kids actually prefer it when I cook it that way, but my husband loves it cooked either way. We've also tried it with cheddar cheese which is pretty tasty. Of course, we're all about cheese in my family lol!

Lisa said...

I am all about cheese too! I will try all of these variations! Yum!