Swiss Chicken Bake Recipe -
Swiss Chicken Bake Recipe

Swiss Chicken Bake

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"Delicious meal the whole family loves."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    55 mins

    1 hr 5 mins


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Place chicken in a large baking dish. Scatter mushrooms around and sprinkle with Swiss cheese. In a small bowl, combine cream of mushroom soup, sour cream, and chicken broth. Pour sauce mixture over chicken.
  3. Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and sprinkle with Parmesan cheese and return to oven. Bake for an additional 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2009

I just made this recipe and it is delicious! I also cooked in slow cooker, I didn't have any swiss, so I went with cheddar and it is amazing! Served on top of rice cooked in chicken broth. Yummy!

Most Helpful Critical Review
Jun 15, 2009

This was good, a different kind of flavor with chicken. It was a bit chunky, though, and I even added more broth than the recipe called for. Perhaps I'll try this again and modify a bit to fit a smaller amount of food for next time.

Jan 20, 2010

I was worried about this being really bland since there are so few ingredients, but I was in a hurry & forgot to add any other seasoning. It wasn't! EVERYONE in my family had seconds. Even my picky daughter who usually just eats the rice or pasta! I didn't use mushroom or broth, since I didn't have any. (I used water instead.) I also doubled the recipe & used provolone on one pan, because I didn't have enough Swiss. Both were excellent. I served it over brown rice with the fabulous sauce it made! Next time, I probably will add some garlic & onion, just for personal preference. I also made one other change: I baked it at 400 for about 35 minutes, since I was short on time. By far the easiest delicious chicken ever!!

Jun 30, 2009

Very good dish. Easy to make. I layered stuffing to make it complete meal.

Oct 19, 2010

I love this recipe. I add lots more sliced mushrooms and more chicken broth so there is more "gravy" that I serve over noodles.

Nov 03, 2010

Hubby loved this- I didn't have Swiss so I used Provolone, which began to get stringy as it cooled on the plate (almost done eating at that point though). Still tasted good. Next time I'll use Swiss. Also, used lower sodium soup and lite sour cream. Easy to fix, served with rice and vegetables. A crusty bread would have been good alongside.

Jun 03, 2010

First off the recipe was VERY easy to make. I got home from work, mixed the ingredients together poured it in the pan and stuck it in the oven and did a few things around the house until it was done.. I love those kind of recipes. The taste however was lacking for me. I didnt like the taste as much as I liked the fact that it took 5 minutes to prepare and the clean up was quick. Thanks for the recipe!

May 03, 2010

This was delicious and very easy to make. Great combination of flavors. I will make this again.


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  • Calories
  • 350 kcal
  • 18%
  • Carbohydrates
  • 6.7 g
  • 2%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 37.3 g
  • 75%
  • Sodium
  • 513 mg
  • 21%

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

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