Swiss-Style Chicken with Melted Cheese and Herbs

This Swiss Chicken is perfect for a busy weeknight. Pop it in the oven for a simple, satisfying meal that’s ready with minimal effort.

SWISS CHICKEN

I just finished the St. George marathon. It was tougher than I expected — unusually hot, and the heat really drained me. My iPod froze at the start, leaving me stuck with two ABBA songs the whole race, so I’m officially tired of ABBA for now. Still, I can check the marathon off my list. Check.

A lot of you emailed saying you ran too — how did it go for you?

My sister Shelly, my nephew Scott, and me

I swore at mile 24 that I’d never run again, but now I’m already thinking about what I could improve and how to shave off time next race. So maybe my marathon days aren’t over.

Swiss Chicken - an easy dinner for those busy nights.

Because I’m still sore and moving slowly, I wanted an easy dinner that still tastes good. This Swiss Chicken fits the bill — simple to prepare and full of comforting flavor. My sister has made this for years, and I first noticed the version that reminded me of it on Real Mom Kitchen.

OTHER CHICKEN RECIPES

Chicken and Cheese Quesadilla Pie
Teriyaki Chicken
One-Pan Cheesy Chicken, Broccoli, and Rice
Chicken Pot Pie Soup
Baked Chicken Chimichangas
Creamy Chicken Noodle Skillet
Homemade Chicken Noodle Soup
Chicken in Basil Cream Sauce
One-Pan Chicken Fajita Rice
Chicken Parmesan Roll-Ups

Swiss Chicken

Christy Denney

4.20 from 10 votes

This Swiss Chicken is great for busy nights—just bake for a quick, flavorful meal.

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: 6 servings

Ingredients

6-8 chicken breasts
6-8 slices Swiss cheese
1 can cream of mushroom soup (or cream of chicken)
1 cup milk
1 (6 ounce box) Stove Top Stuffing
1/4 cup butter, melted

Instructions

Preheat oven to 350°F (175°C).
Pound chicken breasts to an even thickness. Place each breast between plastic wrap and gently flatten with a rolling pin or meat mallet. If your chicken breasts are already thin (for example, pre-sliced from the store), you can skip this step.
Arrange the chicken breasts in a lightly sprayed 9 x 13-inch baking dish.
Top each breast with a slice of Swiss cheese.
In a small bowl, whisk the cream soup and milk until smooth.
Pour the soup mixture evenly over the chicken and cheese.
Sprinkle the dry stuffing mix over the top to form an even layer — you may not need the entire box. Drizzle the melted butter over the stuffing.
Cover with foil and bake for 35–45 minutes, until the chicken is cooked through. Remove the foil and bake 5–10 minutes more to brown the topping. Makes 6–8 servings.

Notes

Source: Real Mom Kitchen

Cuisine: American

Course: Main Course

Author: Christy Denney