Recipe by Janet Schaufele
"An elegant chicken dish for family and friends. You can leave dill out; it just gives the dish a little bit of extra flavor."
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skinless, boneless chicken breasts
salt and pepper to taste
1 (10.75 ounce) can
condensed cream of mushroom soup
dried dill weed
This is one of the few recipes I've tried on AllRecipes that I didn't really tweak and it was absolutely DELICIOUS!
The flavor of this dish has a lot of potential. To increase the layers of flavor I made some alterations. I sauteed the chicken with salt, pepper and added 3 cloves of garlic before adding baking. This step keeps the juices in the chicken which prevents the sauce from becoming watery, as this was a complaint of many others. I also increased the sour cream by 1/4 cup and flavors melded together. I have also considered adding sauteed creminis for more texture in the sauce.
This was excellent! My husband and I aren't huge fans of swiss cheese, but I decided to give this a try anyway. I agree with other reviewers that the swiss/sherry combination is very nice. It tastes more sophisticated than your typical cream of mushroom recipe. I followed the recipe exactly. Cooking time was perfect. The chicken was moist and tender. Hubby and I both really liked this. Prep was nice and easy too. Next time, I may try bread crumbs in place of croutons.
We really enjoyed this - my 18 month old kept wanting more. I adjusted this for 2 and it was great-tasting, but it didn't present well after baking. This could be because I had only 2 breasts in a baking dish. When I make it again, I will wait to put the swiss/bread crumbs on in the last few minutes.
Fabulous chicken dish! This was super easy to prep and the cook time was perfect. The only thing I would change next time are the croutons. I will probably try fresh bread crumbs or crush the croutons rather than full. Overall though great dish!!!
5 stars as it gave way to a new family dish! My hubby loved it! I had to increase things (dill/sourcream/sherry and added garlic) as my family loves big flavors. Still mild but it's a start for us! BIG THUMBS UP! Heavily sprinkle SEASONED PEPPER on breasts---salt----2 slices per breast----MIX TOGETHER: 1 can of the mushroom soup--one soup can of sherry--1 Cup sour cream--2 chopped garlic cloves and POUR OVER CHICKEN.***Crush 1 1/2 cups of Texas Toast croutons to smaller bits (but not fine) and add 1/2 Cup Panko Italian crumbs.****Add 1 teaspoon dry dill (I didn't have fresh) to the 1/2 cup melted butter then toss in crumbs. BAKE CHICKEN FOR 20 MINUTES-THEN ADD CRUMBS ON TOP. BAKE ANOTHER 20. The flavor reminded me of San Remo Dip Olive Garden used to have. I would even venture to add CHOPPED PIMENTO!
Good receipe! I changed the cooking time to 375 degrees for 45 minutes. Turned out perfect. I also used fresh bread crumbs instead of croutons. My husband really liked this dish.
Made it as written. Didn't pound the chicken and had to add about 10 minutes to the cooking time. The whole family enjoyed this one, moist chicken is a rarity in my kitchen. Serve over egg noodles, there was plenty of buttery sauce to go around.
* Percent Daily Values are based on a 2,000 calorie diet.
Swiss Sherry Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 290
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