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

Kristin's Creamy Chicken Breasts

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

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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).
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Reviews More Reviews

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!

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!


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  • 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.

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