Kristin's Creamy Chicken Breasts Recipe -
Kristin's Creamy Chicken Breasts Recipe

Kristin's Creamy Chicken Breasts

Recipe by  

"This is quick and tasty, and everyone seems to enjoy it. Good enough for company!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  2. Arrange chicken breasts into prepared baking dish. Top each breast with two slices Swiss cheese.
  3. Stir chicken soup and white wine together in a bowl until smooth; spoon over chicken and cheese portions. Sprinkle crushed stuffing mix over the soup mixture. Drizzle melted butter over the stuffing.
  4. Cook in preheated oven until no longer pink in the center and the juices run clear, about 55 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2014

This was really good! I had to make a few modifications but this Recipe is flexible and handled them just fine. First I only had 2 HUGE chicken breast halves (for 3 people) so I sliced each of them into 3 pieces. Then I only had Cream of Mushroom Soup, and I didn't have wine so I used Chicken Broth. I also had Asiago Cheese, not Swiss. But these are all very subtle changes which just goes to show you can use what you have on hand, and the dish still turned out great! With my chicken changes I cooked this for 45 minutes. I like that it was easy to put together and I was free to do other things while it baked in the oven. I served it with a side of fresh corn, (the Stuffing and cream was like another side) and everyone loved this dinner!

Most Helpful Critical Review
Mar 10, 2015

This came out tasting very odd to me. Only changes I made were exchanging cream of chicken for mushrooms and pepper jack cheese instead of Swiss. Disappointed.

Oct 07, 2014

Let me just say that I am NOT a casserole person. I usually don't make recipes that use "cream of" soups in them. I just never really cared for them ... but on a recent trip to WI, my SIL told me about a recipe that was easy to make and very good. I couldn't recall the exact recipe, but I did an ingredients search on here, and this one came up, and sounded exactly like the one she told me about, so I decided to give it a try. I'm glad I did! This was very tasty, and a perfect Fall comfort food. The only adjustment that I made was I had about a half of a pack of portobella mushrooms in the fridge that needed to be used up, so I sauteed those in 1 Tbls. of butter, and added a bit of chopped parsley, then added the soup and wine. It was a great addition to the recipe, but I'm sure the recipe would have been just as good without them. Yummy!

Mar 03, 2015

I gave this recipe five stars, but I wasn't pleased with how I cooked it. I think I would have had a better result if I had baked the four breasts in a dish smaller than a 9x13 and for less than 55 minutes. I used apple juice instead of white wine and I think this was fine. The family enjoyed the dish very much -

Feb 06, 2015

Mall my husband has to do is look at a casserole dish or a can of creamed anything and he gets a meat and potato attitude !!! This looked like great way to use the chicken breasts that I had thawed. (He doesn't like skinless, boneless either... But figured I might as well get it over with all at once! This was REALLY GOID!! It's to easy to good!! My man tried to fuss .. But admitted it was "actually not bad!" For him... That is a supreme compliment to a "casserole"!! The rest of us LOVED LOVED LOVED it! I used motzerella cheese and it worked great!! This is a 4 star KEEPER!! Isn't this just the best place to grab a dinner!!????

Dec 15, 2014

Really delicious! Made exactly as written and it was soooo good! Chicken was juicy and the sauce was great. We paired it with some pasta and broccoli, though I think I would've liked it with potatoes. This made for a really easy weeknight meal! Will make again!

Nov 24, 2014

I followed the recipe but had bone in chicken breasts so I cooked them about 10 extra minutes. Lots of flavor and juicy meat. Will make again!

Nov 16, 2014

Loved this! Added 1/2 cup chopped onion and 2 stalks chopped celery on bottom of dish. I used Havarti cheese, and substituted 1/2 cup apple juice for the white wine. It turned out perfectly.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 730 kcal
  • 36%
  • Carbohydrates
  • 47.4 g
  • 15%
  • Cholesterol
  • 154 mg
  • 51%
  • Fat
  • 36.1 g
  • 56%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 46.3 g
  • 93%
  • Sodium
  • 1543 mg
  • 62%

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

See More

About the Cook

Subscribe Today!

In Season

Versatile Chicken Salad
Versatile Chicken Salad

Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.

Beautiful Broccoli Salad
Beautiful Broccoli Salad

Broccoli salad makes a great side dish or a light main dish on a warm night.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Savory Chicken Breasts

Baked chicken with a crispy crumb coating and a creamy, savory surprise.

Prosciutto-Wrapped Stuffed Chicken Breasts

It may look worky, but this elegant meal is surprisingly easy to prepare.

Honey-Brined Fried Chicken Breasts

See how to make crispy fried chicken that’s lighter with less fat!

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States