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Swiss Chicken

Sometimes you just need a good dinner that’s simple to make and yummy to eat. This recipe for Swiss chicken delivers both and you only need to check the oven once or twice. This is a one pot dish, which means you just need a side dish or two or veggies and you’re all set for your evening meal. The name of this dish comes from Swiss cheese in the recipe which gives the chicken a wonderful flavor.

To begin making this dish place 6 chicken breasts into a casserole dish. If they are very large you may want to cut them butterfly style into 2 pieces each. Put one slice of Swiss cheese over each piece of chicken.

Then pour over the chicken a blend of white wine and cream of mushroom soup. This would be an ideal way to use up the last little bit of wine leftover from a party. After that simply top the chicken with a package of boxed stuffing. It’s so easy, yet it tastes so good.

Swiss Chicken

You’ll need to bake this covered for 40 minutes before cooking the rest of the way uncovered. This is so that the stuffing can crisp up just a little on top. Aside from uncovering the chicken and then checking to make sure it’s at 165˚F there’s nothing else to fuss with in this recipe. There’s no turning or basting and it comes together pretty much on its own.

Swiss Chicken

Serve each piece of chicken with the stuffing piled on top and then sauce from the pan poured over that. Serve with a salad or some green beans for a really easy chicken dinner that come complete with its own piquant sauce and baked stuffing. Hard to believe that it only takes 6 ingredients to make a meal this good.

Serves 6

10m prep time

1h cook time

Rated 4 out of 5
Rated by 11 reviewers

Allergens: Milk, Gluten

  • 6 large boneless skinless chicken breasts
  • 6 slices good quality swiss cheese
  • 1 10.75-oz can cream of mushroom soup
  • 1/2 cup dry white wine
  • 1 6-oz box chicken stuffing mix
  • black pepper to taste
  1. Preheat oven to 350˚F. Place chicken breasts into a greased 9”x13” baking dish. Put one slice of Swiss cheese on each piece of chicken.
  2. In a medium bowl whisk together soup and wine until fully combined. Pour this mixture over the chicken breasts, followed by the boxed stuffing. If stuffing has seasoning packet pour that over chicken breasts before adding the stuffing on top. Add black pepper to taste.
  3. Cover baking dish and bake for 40 minutes. Remove cover and bake for another 20 minutes. At this stage cheese should be completely melted and chicken should have an internal temperature of 165˚F.
  4. Serve with sauce and stuffing piled on top of each chicken breast.

Recipe adapted from The Cookie Rookie.

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