Creamy Swiss Chicken Recipes

Steps:

• Arrange chicken in a 13x9x2 inch baking dish that has been lightly sprayed with Pam.
• Top with swiss cheese slices.
• Combine soup and wine, stirring well.
• Spoon sauce evenly over breasts.
• Sprinkle generously with stuffing mix.
• Drizzle melted margarine over crumbs.
• Bake at 350 for 45-55 minutes.
• Serves 6.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the soup, wine, garlic powder, cayenne pepper, mustard seed and sour cream and blend together; set aside.
• Top each chicken breast with a slice of Swiss cheese and pour sour cream mixture evenly over the chicken. Crush the bag of croutons and sprinkle evenly over all, then drizzle with melted butter.
• Bake at 350 degrees F (175 degrees C) for 50 minutes, or until chicken is cooked through and juices run clear.

Steps:

• Lightly grease a 13x9 baking dish and place chicken breasts in dish.
• Season chicken with garlic powder, salt and pepper and italian seasoning (optional).
• Top each chicken breast with 1 or 2 slices of cheese (however you'd like it).
• In a seperate bowl, combine mushroom soup and milk, stir until lumps are gone. Pour over chicken.
• Top with stuffing mix and drizzle melted butter all over.
• Cover. Bake for 45-50 mins @ 350.
• Remove cover, continue to bake for 5-10 minutes to crisp the stuffing.

Steps:

• Place the chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with minced onion, garlic powder, salt and pepper. Top each with a slice of cheese. , In a small bowl, combine the soup, sour cream and milk; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° until a thermometer reads 170°, 30-40 minutes.

Steps:

• Place the chicken in a greased 13-in. x 9-in. baking dish. Sprinkle with minced onion, salt, garlic powder and pepper. Top each with a slice of cheese. , In a large bowl, combine the soup, sour cream and water; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° for 30-40 minutes or until chicken juices run clear and crumbs are golden.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• 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.
• 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.

Steps:

• Preheat oven to 375. Pat chicken dry and place in a greased 9x13 pan. Add sliced cheese on top of chicken breasts. In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese. Bake for 1 hour. Serve over rice if desired or serve alone.

Steps:

• Place chicken in a greased 13x9-in. baking dish; sprinkle with the cheese and stuffing mix. Combine soup and sour cream; spread over stuffing. Bake, uncovered, at 375° for 1 hour or until the meat juices run clear.

Steps:

• 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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish.
• In a bowl, mix the soup and milk. Arrange chicken breast halves in the casserole dish. Top each breast half with a slice of cheese. Pour soup and milk over the chicken. Sprinkle with mushrooms.
• Bake 30 minutes in the preheated oven, or until sauce is bubbly and chicken juices run clear.
• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes, until al dente; drain. Serve chicken and mushroom sauce over the cooked noodles.

Steps:

• Place the chicken in a 9 x 13-inch baking dish coated with nonstick cooking spray.
• Combine the garlic powder, onion powder, salt, pepper and nutmeg; sprinkle over both sides of the chicken.
• Top each chicken breast with a slice of cheese.
• In a small bowl, combine the soup, mayonnaise and half-and-half; pour over chicken.
• Bake, uncovered, at 350° for 30-40 minutes or until chicken juices run clear.