Swiss Chicken Bake

Cassie *


This recipe comes from a dear friend of mine...such an easy recipe, and delicious! My kids love it. There's no need for potato, just served with your favorite veggies...your house will smell wonderful as this bakes. My crumbs look darker, as I toasted them that way... Enjoy! It really is delicious!

Although she won't want credit for this delicious recipe...all credit goes to my friend Carol Zecchin...another wonderful cook and baker from JAP...

My photos

★★★★★ 7 votes
4 - 6
10 Min
1 Hr 15 Min


2 c
peppridge farms herb seasoned stuffing mix - i couldn't find, so i improvised with herb flavored stove top stuffing mix
1/4 c
chicken breasts cut in half to make 6 thinner breasts -...i used 2 large and cut in half to make 4 thinner breasts.
6 slice
swiss cheese - or provolone
1 - 14 oz
can cream of chicken soup
1/2 c
water (1/4 cup if using smaller can of soup )
and pepper to taste


1Preheat oven to 325 degree F.

Spray a 9 x 13 baking dish with nonstick cooking spray.

In a medium skillet; saute croutons with the butter until toasty.
2Place the chicken into that baking dish. Sprinkle with salt and pepper. Place a slice of cheese on each breast. Mine were pretty big, so I used 2 slices per breast.
3Mix the soup with water. Spread over the cheese.

Sprinkle the browned croutons evenly over the soup.
4Place in oven, and bake for 1 hour to 1 hour and 15 minutes if using thicker chicken. If it starts to get too dark for your liking cover with foil.


About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American