Today’s recipe for baked swiss chicken is a family favorite. Everyone loves this dish. It’s simple to make and only requires 6 ingredients that I usually always have on hand. It’s also nice enough to serve to guests. You can’t lose with this one! I’m not even sure where I got this one. However, I’ve had it for years and love it.
It begins with pounding 4 chicken breasts to an even thickness and cutting them in half. Next, you place them into a 9 x 13 inch baking dish. Then, you top the chicken breast with slices of Swiss cheese.
The next thing you will need to do is whisk a can of condensed mushroom soup with a cup of milk. This mixture gets poured over the top of the chicken. Lastly, you sprinkle a package of Stove Top dressing mix over the chicken and drizzle it with melted butter. Cover the dish with foil and then it is time for the oven. You bake it at 350 degrees for 45 minutes. The final step is to uncover the chicken and bake for about 5 more minutes until the chicken reaches an internal temperature of 165 degrees.
Baked Swiss Chicken
Real Mom Kitchen
- 3-4 chicken breasts just depends on how big your chicken breast are
- 6-8 slices Swiss cheese
- 1 10 3/4 oz can cream of mushroom soup
- 1 cup milk
- 1 box Stove Top Stuffing or other similar boxed stuffing mix
- ¼ cup butter melted
- 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.
- Place chicken breasts in a sprayed 9 x 13 inch baking dish.
- Top chicken with slices of Swiss cheese.
- In a bowl, mix soup and milk until well blended.
- Pour soup mixture over chicken.
- Then top the chicken with the dry stuffing mix. Drizzle melted butter on the stuffing.
- Baked, covered with foil, at 350 degrees for 45 minutes. Remove foil and bake 5-10 minutes longer until the internal temperature of the chicken reaches 165 degrees. Serves 6-8.
This is the original photo for this post when it was first posted in April 2010.