Creamy Swiss Chicken Recipe -
Creamy Swiss Chicken Recipe
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Creamy Swiss Chicken

Recipe by  

"Chicken breasts topped with Swiss cheese and baked in a creamy white wine sauce. I made this dinner for my senior prom date almost 20 years ago. She is but a distant memory, while this chicken dish is a HIT when I have the men over for dinner parties! If desired, serve with mixed greens tossed with pecans, a fruit vinaigrette and crumbled blue cheese. Add herbed egg noodles and a crusty bread, and you've got a meal made in heaven!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange chicken in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the soup, wine, garlic powder, cayenne pepper, mustard seed and sour cream and blend together; set aside.
  3. Top each chicken breast with a slice of Swiss cheese and pour sour cream mixture evenly over the chicken. Crush the bag of croutons and sprinkle evenly over all, then drizzle with melted butter.
  4. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until chicken is cooked through and juices run clear.
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2007

This dish was yummy, my boyfriend liked it too. Changes I made: I seasoned the raw chicken with some salt, cayenne pepper, and garlic powder first. In the sauce I cut it down to a lil under 1 cup of wine and there was no strong wine taste, I used white zinfendel (sp?) that is actually pink. I added quite a bit extra garlic powder, enough until I could smell it in the sauce. Instead of mustard seed I added about a tablespoon of dijon mustard. I let the chicken sit overnight with the cheese and sauce on it. Right before baking I added the croutons and melted butter. I did not measure it, just added what I thought I'd want. I baked pepperidge farm puff pastry shells, halfed them, and placed the chicken and sauce over it. Really good!

Most Helpful Critical Review
Oct 15, 2010

This was good, but all the topping slid off both times I've made it


139 Ratings

Mar 16, 2007

I have made this several times,I do cut back on the wine some.This is very easy to make & tastes wonderful!!!

Jan 25, 2004


Apr 04, 2011

This should realy be called creamy swiss WINE chicken. This is a great easy recipe but definetly has a strong wine taste so if you love wine you will love this recipe (I dont like wine so next time ill use 1/3 cup instead) chicken came out super tender though (that was my favorit part.) this recipe is great over rice too! Will make again with less wine. Thanks for sharing this recipe!

May 03, 2009

Yummy! After reading the reviews, I made sure to season the chicken with several seasonings: cayanne pepper, fresh ground pepper, 3 garlic cloves, thyme and salt. I used the full amount of wine called for and it made the sauce taste excellent! I must have used double the amount of croutons called for and I loved it. I also used triple the cheese because the breasts were huge.

Jan 30, 2007

I made this exactly as directed (I didn't read the reviews 'til it was already in the oven). Then I worried about the amount of wine... I needn't have. It came out delicious. The entire family enjoyed it - from my 5 year old to my very picky husband! It was an easy, delicious weeknight meal.

Aug 23, 2010

I didn't like the recipe. I think the chicken breasts were too big and needed to be smaller. I am not sure if I will be making it again.


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  • Calories
  • 513 kcal
  • 26%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 26.7 g
  • 41%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 38.6 g
  • 77%
  • Sodium
  • 753 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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