Tuesday, April 3, 2012

Swiss Chicken


This dish is always a winner.  Swiss CHicken was one of my most requested dishes for catering.  If you do take it to a potluck do the following to keep the topping from becoming soggy:  Cover the dish with foil and take a toothpick and poke small holes over the top, and no soggy topping!!
4 large skinless boneless chicken breasts
1 Stick butter, melted
Kosher salt and freshly ground black pepper
6 ounces (about 8 slices) Swiss cheese
1 (10 3/4-ounce) can condensed cream of chicken soup
1/4 cup Heavy Cream
1 Package of Stove Top Chicken Flavored Stuffing
cooking spray
Boil chicken breasts until juices run clear.  Cut into bite sized pieces. Preheat the oven to 350 degrees F  Spray a 13x9 casserole dish with PAM.
 Add the chicken . Layer the cheese slices on top .

In a medium bowl, add the soup and the chicken broth, season with salt and pepper and pour over the cheese. Sprinkle stuffing on top and evenly pour melted butter over all.  Cover with foil and bake for 30 minutes.  Remove foil and return to oven for 10 more minutes or until topping is golden brown and bubbly..

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