Chicken And Swiss Bake Food

CHICKEN AND SWISS STUFFING BAKE

Steps:

• In a large bowl, combine soup and milk until blended. Add the stuffing mix with contents of seasoning packet, chicken, broccoli, celery and 1 cup cheese. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, at 375° for 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Freeze option: Sprinkle remaining cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

SWISS CHICKEN CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.
• Bake 50 minutes, or until chicken is no longer pink and juices run clear.

SWISS CHICKEN BAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place chicken in a large baking dish. Scatter mushrooms around and sprinkle with Swiss cheese. In a small bowl, combine cream of mushroom soup, sour cream, and chicken broth. Pour sauce mixture over chicken.
• Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and sprinkle with Parmesan cheese and return to oven. Bake for an additional 5 minutes.

SWISS CHICKEN BAKE

Steps:

• Preheat your oven to 400 degrees. Butter the bottom of a 9x11 inch casserole dish.
• Heat the butter in a medium-sized pot over medium-high heat. Whisk in the flour and let it cook for 1 minute. Add the chicken stock, garlic powder, onion powder, and salt, and whisk well. Continue to whisk until the stock thickens.
• Tear the swiss cheese slices into smaller pieces then add them to the pot and stir it into the sauce. Add the sour cream and stir once more.
• In a small bowl, mix the melted butter, breadcrumbs, and Italian seasoning.
• Gently pound the thickest part of the chicken using the palm of your hand until the breasts are even in thickness. Season the chicken with salt and pepper.
• Pour half of the cheese sauce into the casserole dish. Add the chicken and top each piece with a piece of Swiss cheese. Pour the rest of the sauce around the chicken.
• Sprinkle the buttered bread crumbs over the chicken then bake the chicken for 45 minutes, or until hot, bubbly, and cooked through. Check the chicken periodically and if the breadcrumbs are browning too quickly, cover the casserole with aluminum foil.
• Serve the chicken with some perfectly cooked basmati rice, a big scoop of the sauce, and a little minced parsley over the top.

BAKED SWISS CHICKEN

Steps:

• Preheat oven to 350°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine soup and wine; pour over chicken. Top with cheese and sprinkle with croutons. , Bake, uncovered, until a thermometer inserted in chicken reads 165°, 35-40 minutes.

SWISS CHICKEN BAKE RECIPE

Steps:

• Preheat oven to 375.
• Pat chicken dry and place in a greased 9x13 pan.
• Add sliced cheese on top of chicken breasts.
• In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese.
• Bake for 1 hour. Serve over rice if desired or serve alone.

SWISS CHICKEN

Steps:

• Place chicken in a greased 13x9-in. baking dish; sprinkle with the cheese and stuffing mix. Combine soup and sour cream; spread over stuffing. Bake, uncovered, at 375° for 1 hour or until the meat juices run clear.

SWISS CHICKEN

Steps:

• Preheat oven to 350 degrees F(175 degrees C).
• In a 9x13 inch baking dish, layer the chicken breasts, soup and water. Top each breast with a slice of Swiss cheese, then top it all with the breadcrumbs. Cut the butter or margarine into pads and place them over the top of the casserole.
• Bake in the preheated oven for 45 minutes. Let cool and serve.

SWISS CHICKEN BAKE

Steps:

• Place chicken in an ungreased 2 quart baking dish; add mushrooms. Sprinkle with Swiss cheese.
• In a small bowl, combine soup, sour cream, and sherry. Pour over the chicken. Bake at 350 degrees for 45 minutes.
• Sprinkle with Parmesan cheese and bake an additional 5 to 10 minutes, or until chicken is cooked through and casserole is bubbly.
• Place chicken on serving plate. Stir sauce to blend and serve with chicken.

BAKED SWISS CHICKEN AND STUFFING

Steps:

• Heat oven to 400°F Prepare stuffing mix as directed on package; set aside.
• Place chicken in 13x9 inch baking dish; top with cheese, soup and stuffing.
• Bake 30 minutes or until chicken is done (internal temperature of 170F).

CROCK POT CHICKEN SWISS BAKE

Steps:

• Place chicken breasts in crock pot and sprinkle with salt and pepper.
• Cover with swiss cheese.
• Empty soups into bowl, but keep one of the soup cans.
• Fill the empty soup can 3/4 full with the port wine and add milk for the last 1/4 to make one full can and add this to your soup mixture in the bowl. Mix well and pour on top of swiss cheese.
• Top with DRY stuffing.
• Slice butter into pats and place on top of stuffing.
• Cover and let cook on LOW 4-6 hours.

CHICKEN, SWISS CHEESE AND STUFFING BAKE

Steps:

• 1. Preheat your oven to 350 F (175 C). Grease a casserole dish and season your chicken breasts.
• 2. In a mixing bowl, mix the white wine (or the milk) with the can of cream of onion soup. Add a couple of spoonfuls of the soup and wine mixture to the casserole and spread it. Arrange your chicken breasts and cover each one of them with a slice of the cheese.
• 3. Pour the rest of the soup and wine mixture over the chicken and the cheese.
• 4. Pour the stuffing mix over the casserole and sprinkle it with the butter.
• 5. Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for 10-15 more minutes or until golden brown.
• Pro tip: If you're going to freeze this casserole, it's better not to add the stuffing and add it whenever you're going to eat it. That way the bread won't get soggy while it thaws. In any case, serve over rice or with a side of steamed green beans.

BAKED SWISS CHICKEN

Steps:

• Arrange chicken in greased casserole dish. Top each chicken breast with cheese slice.
• Combine soup with wine, mixing well. Spoon sauce over chicken; sprinkle with stuffing. Drizzle melted butter over stuffing.
• Bake at 350 degrees for 45 to 55 minutes.