4-Ingredient Creamy Swiss Chicken Bake

-
4-Ingredient Creamy Swiss Chicken Bake

Servings: 4 servings

Ingredients
4 boneless, skinless chicken breasts (about 2 pounds total)
8 slices Swiss cheese
1 (10.5-ounce) can cream of chicken soup
1/2 cup sour cream
Salt and black pepper, to taste
Cooking spray or a little butter, for greasing the baking dish

Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or a bit of butter.
Pat the chicken breasts dry with paper towels and trim any excess fat. Season both sides lightly with salt and black pepper.
Lay the chicken breasts in a single layer in the prepared baking dish.
Place the Swiss cheese slices evenly over the top of the chicken, overlapping slightly if needed so each piece is well covered.
In a medium bowl, stir together the cream of chicken soup and sour cream until smooth and well combined.
Spoon the soup mixture over the cheese-covered chicken, spreading it gently so all the chicken is blanketed in the creamy sauce.
Cover the baking dish tightly with foil and bake for 25 minutes.
Remove the foil and continue baking for another 20–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the sauce is bubbly around the edges.
Let the dish rest for about 5–10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to spoon over potatoes, rice, or noodles.

Variations & Tips
If your pantry looks a little different than mine, this recipe is forgiving. You can swap the cream of chicken soup for cream of mushroom or cream of celery for a deeper, earthier flavor. A dollop of mayonnaise in place of some or all of the sour cream will give you that old-fashioned, tangy richness many church cookbooks favor. For extra savor, tuck a thin slice of deli ham under the Swiss cheese on each chicken breast—almost like a lazy chicken cordon bleu. If you enjoy a bit of crunch, scatter a handful of seasoned croutons or crushed butter crackers over the top during the last 10–15 minutes of baking so they crisp up without burning. You can also slice the chicken into smaller cutlets to shorten the baking time, just keep an eye on it and test for doneness a bit earlier. For lighter fare, use reduced-fat sour cream and Swiss, and serve the chicken over steamed vegetables or cauliflower rice instead of potatoes. This is one of those recipes that happily adapts to what you have on hand, which is exactly how most of us have cooked out here for generations.


Comments

Post a Comment

Popular posts from this blog

Zia's Sweet Italian Dressing (TNT/Gail's Version)

-
Image
Zia's Sweet Italian Dressing (TNT/Copycat Recipe) 1/4 cup sugar 1/4 cup Apple Cider Vinegar 1/3 cup Extra Virgin Olive Oil 1 tsp Balsamic Glaze ( optional; De Nigris is the brand I use ) 1 oz Water 1/2 Package of Good Seasons Italian Dressing mix (roughly 1 TBS) Heat vinegar and water. Add sugar to dissolve. Let cool (I put mine in the freezer for about 15 minutes--worked just fine to cool it down).  Once it is cool, add the olive oil, balsamic glaze (optional), and dressing mix.  Shake well and refrigerate for about an hour before serving. Gail's Notes:  This is my version of Zia's Sweet Italian Dressing that I just made and it is absolutely WONDERFUL!!! It is based on a recipe found here .  Note that I cut the ingredients in half (from the original recipe) because I wanted to make sure it tastes as good as it looks and man, it really does taste like Zia's Sweet Italian Dressing!  I will definitely keep this recipe handy (as I use Zia's dressi...
Read more

Schnucks St. Louis Salad (TNT)

-
Every time I bring this to a party, it gets rave reviews. This is truly wonderful (i t's the same St. Louis Salad served at Schnucks supermarket deli )! St. Louis Salad Recipe By : Schnucks 2 1/2 Cups Broccoli Flowerets 2 1/2 Cups Cauliflower Flowerets 1 Small Sweet Red Onion -- Peeled And Sliced 1 Cup Mayonnaise 1/2 Cup Parmesan Cheese -- Reggiano, If Avail 1/4 Cup Granulated Sugar 8 Slices Bacon, Cooked/Cooled -- Crumbled Salt And Pepper -- To Taste Put broccoli, cauliflower and red onion in a large salad bowl. Combine mayonnaise, cheese, bacon and sugar in another bowl; stir well. Pour mixture over vegetables and toss until all ingredients are well combined. Gail's Note :  Make ahead at least 3 hours ahead or better yet, the day before serving. 
Read more

Air Fryer Chicken Wings (TNT/Favorite!)

-
Air Fryer Chicken Wings (TNT/Favorite!)   5 mins 17 mins Main Course American 2 1 lb chicken wings 1/2 tsp kosher salt or to taste 1/4 tsp  Penzeys  Chicago Steak Seasoning 1/2 tsp white pepper 1/2 tsp baking powder 1/2 tbsp neutral oil   Pat the chicken wings dry with a paper towel to remove excess moisture.   In a bowl, season the chicken wings with salt and white pepper along with baking powder and neutral oil. Mix until the wings are evenly coated.   In a single layer, place the chicken wings in the air fryer and air fry for 10 minutes at 400F.   Flip the chicken wings and air fry again for 7-12 minutes at 400F (depending on the size of the wings) or until the skin is golden brown and crispy.   Serve with your favorite wing sauce or eat dry and enjoy! Ensure the wings are as dry as possible (pat them dry with a paper towel) prior to seasoning. This will ensure the skin puffs up and blisters in the air fryer basket during air fryin...
Read more