Description
This Swiss Chicken recipe features tender, juicy chicken breasts topped with layers of Swiss cheese, a creamy chicken soup mixture, and crunchy garlic croutons. Baked to perfection, it combines rich flavors and textures for a comforting, easy-to-make dinner that serves 4 to 5 people.
Ingredients
Scale
Chicken and Cheese
- 4 large skinless boneless chicken breasts
- 8 slices Swiss cheese
- 1 Tbsp oil
- 4 Tbsp butter, melted
- Salt and pepper, to taste
Sauce
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- ¼ cup chicken broth
Topping
- 1 (5-oz) bag Texas Toast garlic croutons, crushed
- Cooking spray
Instructions
- Preheat the Oven: Preheat your oven to 350ºF to ensure it reaches the perfect temperature for baking the chicken evenly.
- Sear the Chicken: Heat the oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 2 minutes on each side to develop a light golden crust.
- Prepare the Baking Dish: Melt the butter directly in the casserole dish. Place the seared chicken breasts in the dish, seasoning each with salt and pepper. Lay 2 slices of Swiss cheese over each chicken breast.
- Add the Sauce and Croutons: In a medium bowl, combine the cream of chicken soup with the chicken broth, seasoning with salt and pepper to taste. Pour this mixture evenly over the cheese-topped chicken. Sprinkle crushed garlic croutons on top, then lightly spray the topping with cooking spray for a golden crust.
- Bake the Chicken: Place the casserole dish in the oven and bake for 45 minutes until the chicken is cooked through, the cheese is melted, and the topping is golden and crispy.
- Serve: Remove from the oven and serve hot, enjoying the creamy, cheesy, and crunchy layers of this comforting dish.
Notes
- You can substitute the cream of chicken soup with a homemade white sauce for a fresher flavor and reduced sodium.
- For a lower-fat version, use reduced-fat Swiss cheese and butter.
- Ensure the chicken reaches an internal temperature of 165ºF for safe consumption.
- To make it gluten-free, substitute the garlic croutons with gluten-free breadcrumbs.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
