recipe reviews for:

Creamy Swiss Chicken

“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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Reviewed: Oct. 20, 2009

Awesome chicken. Giving 4 stars because we tweaked the recipe according to other reviewers' suggestions. We used about 2/3 cup wine, and it was still a strong taste, but I kinda liked it. We also seasoned the chicken with salt and pepper before we cooked it since other reviewers found the chicken somewhat bland. It turned out great! This will go into our regular rotation. Thank you.

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HEIDI186

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 18, 2009

It was good but next time I will reduce the wine to maybe half the amount. My family didn't like the wine taste. I also used reduced fat cheese and lite sour cream. Will try again.

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greenbabby

Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

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Reviewed: Oct. 8, 2009

This recipe is great. I reduced the fat a little by using low-fat/low sodium cream of mushroom soup, 2% milk swiss cheese, and reduced fat sour cream. Additionally, I added a small can of sliced mushrooms to complement the soup. Lastly, I used Pepperidge Farm Stuffing mix instead of croutons. The end result was wonderful! My husband (who has a very sophisticated palate) loved it! The chicken was tender, the sauce was rich (even with the lower fat substitutes)- it is a recipe I will use again and again:)

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Amy

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Reviewed: Sep. 29, 2009

Fabulous! I always double up on the cheese cuz I LOVE Swiss cheese and season the chicken with salt and garlic pepper. I don't keep croutons around so I use a box of Whole Wheat or Cornbread stuffing (which i always have around) and it really makes the meal pop!

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Beth James, Midwest Cooking

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Sep. 28, 2009

This is pretty good. I used a single-serve bottle of chardonnay, which is about 1 cup, and I didn't think it was too much wine at all. I used dijon mustard, but I didn't notice it in the dish much. I served it over brown rice. Changes that I suggest would be to double the croutons and cut back on the cayenne (I thought it was too overpowering).

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Aug. 19, 2009

My family liked this. I agree with the other reviewers, to much wine. I also used dijon mustard and I think it gave it to much zing. Next time I will use the mustard seed and cut back on the wine.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jul. 25, 2009

Very nice. I made this for my husband and grandson. I would have added a little more seasonings or herbs, but both the guys gave it a thumbs up as it is, so can't argue with that. Will make this again.

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 1, 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.

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CloudNine

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

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Reviewed: Apr. 26, 2009

mix cream of chicken with herbs and cream of mushroom with roasted garlic used provelone cheese (but have used swiss too both yummy) made stuffing with sausage a little on the moist side and put that on top covered and cooked covered 45 min. and another 15 - 20 min uncovered to brown up stuffing! Fantastic meal

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weaverized

Cooking Level: Intermediate

Home Town: Miami Beach, Florida, USA

Living In: Marietta, Georgia, USA

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Reviewed: Mar. 13, 2009

I don't use cayenne & didn't have mustard seed or seasoned croutons, so I subbed Dijon Mustard and crushed up "stove top" type stuffing mix. Added a pinch of dill weed (as I usually do in any cream recipe) and we thought this was absolute FABULOUS!!Served w/Egg Noodles with the sauce over top and it was a hit in my home. Gone into my recipe box for future retrieval!!

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MelCole

Cooking Level: Expert

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Reviewed: Mar. 7, 2009

One of my favorite recipes. Delicious!

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KALBERRY

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Reviewed: Dec. 5, 2008

I thought this came out great! My fiance and I love it. I did use dijon mustard instead of mustard seed and seasoned the chicken with salt, pepper, and garlic powder before putting the cheese on top. I also cut back on the amount of wine. It turned out wonderful...will definitely be making this again.

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augs532

Cooking Level: Beginning

Home Town: Louisville, Kentucky, USA

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Reviewed: Oct. 14, 2008

Although the chicken was very moist I found it had too strong a wine taste. I would definitely cut back on the wine or eliminate it altogther.

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Tealady

Cooking Level: Expert

Home Town: Bridgewater, Massachusetts, USA

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Reviewed: Oct. 9, 2008

I have had this recipe for years but never made it till now and wow. Very good and rich. The only change I made was I cut the wine in half and seasoned the chicken and sauce with crazy janes mixed up salt.

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SCOOBY SNACK

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Reviewed: Aug. 31, 2008

This is one of those recipes that I had to make changes because I didn't have all the right ingred. Didn't have white wine, so used half chicken stock and half marsala wine (about 1/2 c. each of both). Again no garlic powder so used fresh minced garlic & used Cream of Mush. instead of Cream of Chix. Put over steamed rice. Even with all those changes, ended up being really good...my kids loved it and wanted seconds. Will make again because it was SOOOO easy to put together.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Aug. 12, 2008

Very nice recipe. Everyone enjoyed it very much. Roman

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Roman

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Reviewed: Jul. 7, 2008

This is a favourite in our house. I like to season the chicken breasts with salt, pepper and thyme before putting the swiss cheese on. I use WAY more croutons then the recipe calls, so I don't reduce the amount of wine since the extra coutons just soaks it all up. I love the kick that the cayenne and the mustard seeds provide.

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redshead

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Reviewed: Jun. 29, 2008

Wow...what a great dish! I decreased the wine to 1/3 cup and subsituted about 1tsp spicy mustard for the mustard seed. There wasn't a strong wine taste nor was the meat bland. It was perfect. I even used Mozzerella instead of swiss for two pieces of chicken (only had 3 pieces of swiss) and while I din't like the taste as much, it still was pretty good. We loved this recipe! Thanks for sharing.

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irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: May 14, 2008

Until I figure out the secret to making this a great recipe, I give it an average rating. I read the reviews and cut the wine to 1/2 c. It still had an overwhelming flavor of wine. I am thinking about using chicken broth instead. I added more sour cream. I also took the advice to season the chicken. I choose salt, pepper, and garlic powder mix. I think that helped.

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