Swiss Chicken Recipe — Flexible

There many variations on Swiss Chicken.  Here’s my take for an everyday meal.  I sometimes use sliced Swiss, but often use shredded when I’ve found it on sale for $1 or less.  The wine is optional; however, the alcohol does cook out and the flavor does remain.

Swiss Chicken

boneless, skinless chicken breasts or tenders to feed 6 people

1 can cream of chicken soup

1/3 cup white wine (chardonnay)

1 teaspoon dried thyme leaves

1/2 medium onion, chopped finely

1 1/2 cups shredded Swiss cheese OR 6 thin slices of Swiss

1/3 cup bread crumbs or Panko

Spray a 9 x 13 baking pan (or equivalent foil pan, if freezing) with cooking spray.  If using fresh chicken, rinse and pat dry.  Lay chicken in a single layer on bottom of pan.  In a medium bowl, combine soup, wine, thyme, onion and 1 cup shredded Swiss (if using shredded).  Pour mixture over chicken.  Sprinkle bread crumbs evenly over the dish, and top with remaining shredded cheese.

If using slices, lay slices over chicken, then pour the soup mixture evenly over chicken.  Top with breadcrumbs.

To freeze, cover tightly, label and freeze up to 3 months.  To cook, thaw then cook as directed.

To cook, preheat oven to 350 degrees.  Cook for 30 minutes or until chicken is done in the middle.  If desired, serve over rice or noodles.

For a special meal, I might fancy this up with toasted sliced almonds, and melt some butter to mix into the breadcrumbs.

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