My Aunt Marge makes this yummy recipe really often for church potlucks and sick friends because it’s very easy to make, freezes well and the leftovers are even better the next day! It’s so easy that the kids really enjoy helping out with this dish and it’s one of those ‘go to’ meals that we can throw together in a pinch and be sure that everyone will eat it.
The secret is in the Swiss cheese layer! The recipe calls for boneless chicken breasts but I always slice them into tenders so we have smaller pieces for all the little people in the house and they never want ‘half’ of anything so it’s best if I cut them in advance.
Aunt Marge adds 3/4 cup of dry white wine to the soup mixture at this step, but I leave it out because I usually don’t have any (that I want to cook with!) on hand and we don’t miss it, this chicken is just as fabulous without the wine.
Creamy Swiss Chicken Breasts
Adapted from Aunt Marge’s recipe
Yield – 6 servings
Preparation Time – 10 minutes
Cooking Time – 50 minutes
Ingredients
- 6 boneless chicken breasts
- 8 thin slices Swiss cheese
- 2 cans cream of chicken soup (Or use your own homemade cream of mushroom soup)
- 3 cups crushed seasoned croutons
- 3/4 cup melted butter
Directions
- Place chicken breasts in the bottom of a baking dish then arrange a layer of Swiss cheese on top.
- Spread cream of chicken soup on top of the Swiss cheese.
- Sprinkle the crushed croutons evenly on top of the soup layer.
- Pour melted butter over the croutons.
- Bake at 350° for 50 to 55 minutes.
You can use Ritz crackers too instead of croutons
I love that idea Heather – thanks! I’ll try it that way next time 😉
My mom used to make this when I was a kid and I HATED it at the time! 🙂 Now that I’m grown with kids of my own and looking for a good go-to dish that’s fast and filling, I recently asked her for this recipe. Still not a huge fan of Swiss, I plan to try it with Muenster cheese instead. 🙂
Oooooooh – I LOVE Muenster cheese! I’m going to borrow your idea 😉
I make this dish with pepper jack and swiss cheese, and marinade the chicken in salt, pepper and lots of lemon for an hour or so. Yummmmm!!! Thanks so much!!
I have never added the wine though…that sounds interesting. Never tried with Muenster either. Rizt crackers a great idea too!!
Mmmmmm – that sounds like a great combination too! I’m loving all these yummy variations 🙂
I made this tonight. it was very good. Next time I will only use 1 can of soup.
Yay – so glad to hear that you enjoyed it Lisa!
I have to say…I read the recipe and was like..”this isn’t going to have any flavor”….I was skeptical, but wanted something easy tonight as we were cleaning and working on the house all day and I just wasn’t up to cooking a big meal. It was delicious! I have to bring food to work tomorrow and I made a second pan to bring there!
I know right? It is surprisingly very flavorful considering how few ingredients you use, and the chicken comes out so moist and tender. Very glad you enjoyed it 🙂
I’ve made this recipe for over 23 yrs now!! I have used apple juice to replace the wine,and I’ve topped it seasoned stuffing crumbs! It is my “go to” recipe for folks I know who have a need! so quick and easy….and the taste!!! Really a wonderful dish!!
That’s awesome Phyli! I never would have thought of replacing the wine with apple juice, what a great idea – thanks for the tip!
I made this about a month ago and my family loved it! I make it all the time now! I used seasoned croutons. Sometimes i only use one can of soup but its great either way! Thanks for the recipe.
I’m making this tonight. I love how easy it is!
I’m trying with Corn Flakes drizzled with butter on top