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READY IN 55 mins

Swiss Chicken

Read Reviews (166)

"This is a wonderful recipe. This was given to our family years ago by a good friend through the Boy Scouts. My brother would eat it all if he was allowed to and now my children who are both little love this dish. For people on a low budget this is an easy meal to make and it is easy to reheat. My mother, who does not eat chicken, loves the topping of this dish." — CARROLL

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Original recipe makes 8 servings Change Servings

8 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup
1/3 cup water

8 slices Swiss cheese
2 cups Italian seasoned bread crumbs
1/2 cup butter

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Directions

Preheat oven to 350 degrees F(175 degrees C).
In a 9x13 inch baking dish, layer the chicken breasts, soup and water. Top each breast with a slice of Swiss cheese, then top it all with the breadcrumbs. Cut the butter or margarine into pads and place them over the top of the casserole.
Bake in the preheated oven for 45 minutes. Let cool and serve.

Kitchen-Friendly View

PREP 10 mins
COOK 45 mins
READY IN 55 mins

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Reviews More Reviews

Most Helpful Positive Review

May 14, 2005

Great Recipe! Made some personal changes... Sauteed 1/2 large sweet (Vidalia) onion, 1 TBS minced garlic and 1/2 cup fresh mushrooms. Browned 4 chicken breasts, sprinkled with paprika, salt and pepper in 2 TBS olive oil. Placed chicken breasts, onion, garlic and mushrooms in a casserole dish, covered with 1 can Mushroom soup, 1/2 cup white wine and toppped with crushed 12 saltine crackers. Covered with foil and baked 30 minutes. Uncovered, cooked another 15 minutes..... Heavenly and fit for company if plated properly with garnish. Served with wild rice and broccoli with cheese sauce.

—JUDITH

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Most Helpful Critical Review

Sep 12, 2006

This recipe has a lot of potential to be even better. Substitute 3/4 C. white wine for the water. Only use 1 C. of bread crumbs and a little less butter. Layer chicken, swiss cheese and then pour over your sauce- add a little ground pepper. Top with bread crumbs and drizzle with melted butter. These minor adjustments bring up the flavor quite a bit. This dish goes great with rice pilaf and green beans! This is one of our favorites.

—JillyBean

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202 Ratings

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May 09, 2005

I've been making this recipe for years and we love it but instead of the breadcrumbs, I use 8 oz or half a large bag of Pepperidge Farm herb seasoned stuffing, not croutons. It tends to absorb the extra liquid that some people have complained about in this recipe's ratings. Plus it's so delicious! It's just as great microwaved the next day too.

—WEAZER47

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May 09, 2005

I had this recipe already for a few years and have made some adaptations here and there. Our family is now two people so I do this as a two person dish - one whole chicken breast will make two meals - one for now - one for later. I use cream of mushroom soup and 1/2 can of white wine (or chicken broth if you prefer) and combine them. I use croutons instead of bread crumbs - any flavor you like. I also use baby bella mushrooms sliced. So I put down chicken, mushrooms, swiss cheese slices, croutons, soup/wine mixture, and later top with more swiss cheese. All in all the recipe is very good. For us just needed to be beefed up a bit.

—Cindy

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Jul 06, 2010

Oh, this is one of those really surprising meals that is fairly easy but tastes like you spent $30 at a restaurant. I did make quite a few changes per JUDITH's comments. I started by pounding out 3 very large chicken breasts and then cutting them in half. I sauted crimini mushrooms and vidalia onions in a bit of EVOO and then deglazed the skillet with white wine and continued cooking the mushrooms until just firm. Removed the mushroom/onion mixture to a plate and then sauted the seasoned chicken breasts just until slightly browned (not cooked all they way through). I removed the chicken breasts from the skillet, added back in the mushroom/onion mix. I then mixed the soup (98% fat free) with 1/2 cup of white wine and poured that over and added the chicken breasts back in. Placed 1/2 pieces of 50% reduced fat swiss cheese on the chicken and then just sprinkled with some italian seasoned bread crumbs. Used about 3 T of butter to cover. I then covered the skillet and baked for 30 minutes. Took the cover off, baked for 15 more minutes. I served with roasted red potatoes and fresh french bread. I would make it this way for important company, it was seriously that good. I know it's a few changes but they are well worth making!! Hope you enjoy it as much as we did.

—Cindy in Pensacola

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Nov 11, 2010

Family loved this recipe. I did change it up a bit, Used one family size can of cream of chicken soup, seasoned chicken breasts with Lawrys Seasoned Salt and added instant rice on top of my chicken before the soup. With the rice, it makes an instant meal for a family, just add a veggie or salad.

—pbauhof

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Nov 01, 2010

Followed this recipe as is the first time I made it and it was good. Second time I browned the chicken in olive oil. After removing the chicken I sauteed mushrooms and sliced onions spread this over the chicken before adding the swiss cheese. I deglazed the pan with 1/3 cup cooking sherry then blended in the soup and some mrs.dash seasoning. I also cut the crumbs and butter in half. There were no leftovers and hubby now requests it once a week.

—AMARETTOSKIES

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Jan 14, 2011

when making this, i saute oil, garlic, mushrooms and onions in a pan and add it to the soup mixture. Also, i use mushroom soup and add white wine instead of water. its delish and a really easy minimal-prep recipe. i use it as a "dinner party go to" dish.

—b-detty

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Nutrition

Calories
488 kcal
24%

Carbohydrates
24.8 g
8%

Cholesterol
128 mg
43%

Fat
24.7 g
38%

Fiber
1.5 g
6%

Protein
40.1 g
80%

Sodium
990 mg
40%

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

Nutritional Information

Swiss Chicken

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 488
** Calories from Fat: 222

% Daily Value *
** Total Fat 24.7g 38 %
** Saturated Fat 13.7g 69 %
** Cholesterol 128mg 43 %
** Sodium 990mg 40 %
** Potassium 414mg 12 %
** Total Carbohydrates 24.8g 8 %
** Dietary Fiber 1.5g 6 %
** Protein 40.1g 80 %
** Sugars 2.3g
** Vitamin A 15 %
** Vitamin C 4 %
** Calcium 38 %
** Iron 28 %
** Thiamin 15 %
** Niacin 179 %
** Vitamin B6 45 %
** Magnesium 21 %
** Folate 24 %

* 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.