Monday, January 19, 2009

Must Make Chicken

You need to make this chicken. Now. Right now. What are you waiting for? Seriously - go make this chicken! I loooooved this dish (in case you couldn't tell)! I've had this recipe in my files for a long time and for some reason I had never made it. In fact, I don't even know where I got it, but I did track it down on Recipezaar. I selected it sort of spur of the moment last night and am so glad I did! The flavor of this is wonderful and the melty cheese and crunchy stuffing topping are a great contrast. I added about a cup of sliced mushrooms and and 2 cups of spinach to the sauce before pouring it over the chicken and I really liked this edition, plus it added some nutrients. I will most definitely be making this again - I was practically licking my plate!

Swiss Chicken

4 boneless skinless chicken breasts
4 slices Swiss cheese
1 (10 3/4 ounce) can cream of chicken soup
1/4 cup dry white wine
1 cup herb seasoned stuffing mix
1/4 cup butter, melted (I used cooking spray)

Arrange chicken in a lightly greased 13x9 inch baking dish. Top chicken with Swiss cheese. Combine soup and wine and stir until well mixed and spoon soup mixture evenly over chicken. Sprinkle with crumbled stuffing mix and drizzle melted butter over crumbs. Bake at 325° for one hour.

12 comments:

Jaime said...

yum! if you like this, i think you would also like this recipe for "chicken casserole"


Chicken Casserole

2 or 3 chicken breasts

1 stick of margarine

1 8 oz bag of Pepperidge Farm Herb stuffing mix

1 can cream of mushroom soup

1 can cream of chicken soup

Boil chicken breasts until done - approximately 45 minutes or 1 hours. Melt 1 stick of margarine and then mix with Pepperidge Farm Herb stuffing mix. Mix both cans of soup with 2 cans of broth from where you cook the chicken breasts.

Layer stuffing mix, chicken, and soup mixture. Again layer stuffing mix, chicken and soup mixture. Leave enough stuffing mix to layer on top. Top with remaining stuffing mix.

Bake at 350 degrees for 30 minutes.

Claire said...

So, I won't make it right now because it's 9 pm! however, it looks great!

Joelen said...

This is great! I made a big batch of homemade cream of chicken soup that I need to use up....and so this recipe comes at a great time! Now I just need to run out and get some swiss cheese :)

Angie said...

I have this recipe in my to try folder and haven't heard any reviews of it yet so now that I have it looks like I'm making it next week! I got mine from All Recipes but it's the same thing I'm sure. I also have a similar recipe in my blog that's just chicken topped with a cream of celery soup, cheddar cheese and sour cream mixture then topped with stuffing and baked. YUM! I love these types of combos!

Pamela said...

Yum! It looks delicious!

Colleen said...

This looks great! I have a recipe for something like this in the crock pot but it always cooks way too much in there - I will have to try it in the oven!

Katrina said...

Looks like a GRreat meal!

Maria said...

You can't go wrong with a name, must make! Love it!

Kristen616 said...

This looks great - I know my husband would love it! I'm anxious to try it out!

~Amber~ said...

This sounds great. I love swiss cheese!

Lori said...

Hi! I made this and it was delish! I am trying to incorporate more veggies into our diet so I was wondering..did you use fresh or frozen spinach and did you cook it prior to adding? I have frozen spinach I would like to try it w/ next time but not sure what to do.
Thanks so much!
Lori

Brooke said...

Lori -

I used fresh baby spinach. I just mixed it raw into the soup mixture and poured it on the chicken. It cooked down just fine. I'm sure you could also use frozen - just wring it dry and mix it in.