Baked Swiss Chicken


Today’s recipe is a family favorite.  Everyone love this dish.  It is simple to make and only requires 6 ingredients that I usually always have on hand.  It is also nice enough to serve to guests.  You can’t lose with this one.  I’m not even sure where I got this one but I have had it for years and love it.

Baked Swiss Chicken

  • 3-4 chicken breasts (just depends on how big you chicken breast are)
  • 6-8 slices Swiss cheese
  • 1 can cream of mushroom soup
  • 1 c milk
  • 1 box Stove Top Stuffing (or other similar boxed stuffing mix)
  • 1/4 C butter melted
  1. Pound chicken breast to even out the thickness of the chicken. I place the chicken in between two pieces of plastic wrap and pound with a rolling pin or the flat side of a kitchen mallet)  Cut each breast in half.
  2. Place chicken breasts in a sprayed 9 x 13 inch baking dish.
  3. Top chicken with slices of Swiss cheese.
  4. In a bowl, mix soup and milk until well blended.
  5. Pour soup mixture over chicken.
  6. Then top the chicken with the dry stuffing mix.  Drizzle stuffing with melted butter.
  7. Baked covered with foil at 350 degrees for 45 minutes.  Remove foil and bake 5-10 minutes longer. Serves 6-8
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26 comments on “Baked Swiss Chicken

  • Very,very good. Thanks.

  • Love this! One suggestion – our chicken was too thick – so the second time I cut them in half – so only half the width. worked great. I also precook the chicken until about 1/2 done in a pan then prep and bake. Thanks for this great recipe!

  • Try mixing it 1/2 mushroom soup and 1/2 sour cream. Delicious!

  • Try mixing 1/2 cup of mushroom soup with 1/2 sour cream. Delicious!

  • I haven’t made this in a long time. I used to make this when my kids were growing up. It never did become a favorite but it was a go to when I wanted something hearty, gooey and easy. The only thing I do differently is substitute Cream of Potato for mushroom and added some broccoli and cheddar,.

  • I’m not a big fan of Stove top…I bet the pepperidge farm herbed breaded stuffing would be an excellent substitution :o)

  • Ok Larura….here is my response: WOW!!! Absolutely and incredibly delicious!! I get my sons every other weekend and I wasn’t sure how they were going to like it because the whole cream of mushrooms haha, but my 13 yr old devoured it and I went back for 3rds haha! Great recipe!

  • First, am I the only male in here lol! Laura, looks good! I just came from the grocery store and will be attempting this. I’m the cook where I live but its ok…I love to cook (just hate clean up haha). I will definately repost after eating!

  • We had this for dinner last night except we used boneless skinless chicken thigh strips and I must say that it was surprisingly very good. It was simple enough for my 13 year old to make. Thanks.

  • I love this recipe. I like to use chicken tenders and pound them very thin. To make a low-fat version I make my own sauce instead of soup:
    Melt 2T butter (I use Smart Balance) in a small dish; add 2T flour and mix well.
    Put 1/2 cup chicken broth and 1/2 fat free evaporated milk (can milk) into a small suace pan. Heat the milk on medium heat and slowly wisk in the flour/butter mixture. Cook till thickened. Season with a dash of pepper and a pinch of nutmeg. Enjoy!

  • I have made this twice, once with provolone(was out of swiss), and once with swiss. Both times my husband loved this. I think I prefer it with the provolone cheese over the swiss.

  • I found I had to cook this a lot longer than the recipe said – maybe my chicken was too thick? Anyway, just a word of warning if anyone else that same problem. It was yummy though!

  • Hi, I’m portuguese and I don’t know what “Stove Top Stuffing” is. Could you please tell me?
    Thks
    Ana

  • I will definitely make this for my hubby who happens to love chicken so much. Thanks!

  • This recipe is awesome! I had some chicken left over and I used that instead of fresh. Quick and easy. Thanks for sharing!

  • sounds and looks really good!!

  • I’ve been reading your blog for a while and have gotten some great recipes! I just had to let you know that I had this years ago and whoever gave it to me called it “Honeymoon Chicken”. I lost the recipe when we moved so I’m thrilled to find this again! It will be on the table this week for sure. And for Gail, we have used Monteray Jack cheese just fine in this.

  • Oh my goodness, I made this recipe about 8 years ago and promptly lost it! This is going on my menu next week for sure. And Dezi, I remember making this w/ cream of chicken. Any cream soup should do you fine.

  • Yum! Too bad my husband doesn’t eat Cream of Mushroom, I wonder if Cream of Chicken would be okay to switch…

    • I make this ALL the time and I use Cream of Chicken instead of Cream of Mushroom. In addition, I add 1/3 cup of white wine…my mother-in-law makes it this way, so, I have been making it that way, since I’ve been married which was 20 years ago.

  • We aren’t really Swiss Cheese fans here. I would assume (despite the recipe name) another cheese be substituted Just curious what you would recommend in that case?

  • We make this yummy casserole too. But we have discovered a new variation. Shortly after my first baby was born someone brought us this for dinner, only they cut up/cubed the chicken instead of leaving it whole. We really liked it like this…it made dishing it up for the kids a lot easier! So if you have little ones, give it a try!

  • Hi Laura! I am also a new reader! Thank you for sharing all these great recipes! Baked Swiss Chicken is definitely a go-to meal for my family! Love it, and it is SO easy!! Yum-O!

  • Hi Laura, I just discovered your blog and I really love it. Great selection of recipes. I am always looking for new ones to try. I would love for you to check out my blog at southernmomentum.com. As a busy Mom of three, I think you will enjoy our fun stories on motherhood, life etc… I can’t wait to try the rack of lamb recipe this weekend!

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