Swiss Chicken
4 Chicken breasts
4 slices of swiss cheese
1 can of cream of chicken soup
1/4 C. milk
2 C. Stove Top
3T. butter
1. Take trimmed chicken breasts and pound them just until flat (this wasn't in the original recipe, but I happened to do it the first time I made this and didn't the second time and we both noticed a difference in our enjoyment of the meal- so I really recommend doing so!), then lay them in a glass casserole dish.
2. cover with swiss cheese (I really love my swiss cheese, so I double up on the cheese when I make it- again, I would recommend doing that too!).
3. mix the soup with the milk and then spoon over the chicken and cheese.
4. cover with the (unprepared) stuffing.
5. melt the butter and then drizzle over the top.
6.cover with foil and bake at 350 for 50 minutes.
Let's face it, this meal isn't going to win any gourmet awards but this is really yummy "comfort food" like stuff, the flavors of the chicken, swiss and stuffing really compliment each other. I also really like meals that only use one pan, so it gets a big plus from me that you don't have to brown the chicken (or otherwise cook it first) and the prep is so simple. It also speaks well for it that Rob really likes it and he is positively ALLERGIC to casseroles (he had some nasty casseroles as a kid due to a creative mom). So, he likes it enough to overlook the fact that it is one.
(He also will eat my chicken tortilla casserole though, because it's yummy too).
Oh, also- totally serve it with green beans. Green beans are the perfect side dish, in fact, I take the extra sauce and cheese stuff that's at the bottom of the pan and dump the extra green beans in there and stir it all up and eat it for lunch the next day or (more likely) as a midnight snack (too much information?) I suppose you could add them to the *whispers* casserole, but I cannot- as it might unlock some of those bad casserole memories from Rob's brain.
Apparently, most of those casseroles involved green beans and I believe him, as we currently house his mother's food storage in our basement and you would not believe the amount of green beans down there. But I digress.
You know what? Don't add the green beans to the dish, that even makes me icky, just serve them along side, but make sure you swirl them in the sauce when you eat them.
Original recipe credited to Carolyn Burdette from allrecipes.com. Let's give credit where credit is due.
4 slices of swiss cheese
1 can of cream of chicken soup
1/4 C. milk
2 C. Stove Top
3T. butter
1. Take trimmed chicken breasts and pound them just until flat (this wasn't in the original recipe, but I happened to do it the first time I made this and didn't the second time and we both noticed a difference in our enjoyment of the meal- so I really recommend doing so!), then lay them in a glass casserole dish.
2. cover with swiss cheese (I really love my swiss cheese, so I double up on the cheese when I make it- again, I would recommend doing that too!).
3. mix the soup with the milk and then spoon over the chicken and cheese.
4. cover with the (unprepared) stuffing.
5. melt the butter and then drizzle over the top.
6.cover with foil and bake at 350 for 50 minutes.
Let's face it, this meal isn't going to win any gourmet awards but this is really yummy "comfort food" like stuff, the flavors of the chicken, swiss and stuffing really compliment each other. I also really like meals that only use one pan, so it gets a big plus from me that you don't have to brown the chicken (or otherwise cook it first) and the prep is so simple. It also speaks well for it that Rob really likes it and he is positively ALLERGIC to casseroles (he had some nasty casseroles as a kid due to a creative mom). So, he likes it enough to overlook the fact that it is one.
(He also will eat my chicken tortilla casserole though, because it's yummy too).
Oh, also- totally serve it with green beans. Green beans are the perfect side dish, in fact, I take the extra sauce and cheese stuff that's at the bottom of the pan and dump the extra green beans in there and stir it all up and eat it for lunch the next day or (more likely) as a midnight snack (too much information?) I suppose you could add them to the *whispers* casserole, but I cannot- as it might unlock some of those bad casserole memories from Rob's brain.
Apparently, most of those casseroles involved green beans and I believe him, as we currently house his mother's food storage in our basement and you would not believe the amount of green beans down there. But I digress.
You know what? Don't add the green beans to the dish, that even makes me icky, just serve them along side, but make sure you swirl them in the sauce when you eat them.
Original recipe credited to Carolyn Burdette from allrecipes.com. Let's give credit where credit is due.
