BB's Chicken

BB's Chicken

28

"Chicken breasts are baked with Swiss cheese, celery soup and sherry, and topped with a buttery stuffing crust. A great casserole."
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Ingredients

2 h 10 m servings 843 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 843 kcal
  • 42%
  • Fat:
  • 38 g
  • 58%
  • Carbs:
  • 50.9g
  • 16%
  • Protein:
  • 69.2 g
  • 138%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 1766 mg
  • 71%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
  2. Lay chicken breasts in the bottom of the pan and place a piece of Swiss cheese on each breast.
  3. In a small bowl or measuring cup combine soup with sherry. Pour over chicken.
  4. Combine stuffing and melted butter; spread over chicken.
  5. Bake, covered, in preheated oven for 60 minutes. Uncover and bake for another 60 minutes.

Reviews

28
  1. 29 Ratings

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Most helpful positive review

Great recipe,Barbara. A tasty combination with the celery soup. It is a tad salty for my family, but I couldn't find reduced sodium celery soup. I'll keep looking because this is a definite keep...

Most helpful critical review

I made this according to the recipe (except for the cooking time) and liked it alright, but thought it was a bit bland. I'll make it again and maybe kick up the sherry, add garlic, use mushroom...

Great recipe,Barbara. A tasty combination with the celery soup. It is a tad salty for my family, but I couldn't find reduced sodium celery soup. I'll keep looking because this is a definite keep...

Unfortunately, I baked it uncovered for 60 minutes and it was quite dry, but still delicious. The next time I will bake 30 minutes covered and 30 uncovered, which is what other raters mentioned ...

I used cream of chicken soup, not cream of celery and used milk instead of sherry. Turned out great..chicken was moist and with lots of flavor. I did bake at 325 for 30 minutes covered then 3...

This was great! Added fresh mushrooms and onion to the stuffing. I also seasoned the chicken with a spicy mustard. As others suggested, I cooked it 30 min covered and 30 min uncovered and it tu...

I copied this recipe and made it for supper last night. it was a hugh hit! We have 5 kids, and there wasn't a morsel left. It was easy and delicious and I will make it again. It's in my active f...

I had some leftover Swiss cheese and wanted to use it up, so I was looking for recipes and am sure glad I found this one! This dish has wonderful flavor and is SO easy to make! It really does ...

AWESOME! I wasn't sure about the sherry, but the swiss cheese toned it down to a perfect blend of flavors! My husband and I loved it. I only cooked it for 30 minutes covered and then 30 minut...

Yummy and easy! Only change was the cooking time (30 min. covered, 30 min. uncovered at 350*). Served with green beans and bread.

Yummy! I used Purdue Perfect Portions chicken breasts, cooked uncovered for 35 minutes at 325, and it was perfect!