Swiss Chicken Bake Food

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.

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°.

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.

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 CASSEROLE

Steps:

• Lightly spray your slow cooker insert with nonstick cooking spray. Place the chicken breasts in the slow cooker. Sprinkle with salt and pepper. Pour the chicken broth over chicken. Top with 3 slices of cheese.
• In a medium bowl, whisk together the soups and milk. Pour the mixture over the cheese. Place the remaining 3 slices of cheese on top of the soup mixture.
• In a large bowl, combine the stuffing mix and the sausage; sprinkle it over the cheese. Drizzle the melted butter over the stuffing mixture.
• Cover and cook on low 8 to 10 hours (or on high 4 to 6 hours).

BAKED SWISS CHICKEN

Steps:

• Heat oven to 400°F.
• Prepare stuffing as directed on package.
• Place chicken in 13x9-inch baking dish sprayed with cooking spray; top with cheese, soup and stuffing.
• Bake 30 min. or until chicken is done (165°F).

SWISS CHEESE CHICKEN

Steps:

• Cover bottom of pan with chicken.
• Lay Swiss Cheese over chicken.
• Mix 1 can cream of chicken soup and 1/4 cup milk.
• Pour mixture over chicken.
• Top with 1/2 bag (or more) of Stove Top Turkey Stuffing.
• Drizzle 1/4 cup butter on top.
• Bake at 350 for 45-60 minutes.
• Serve over rice.
• FREEZER INSTRUCTIONS - After pouring cream of chicken mixture over chicken go ahead and freeze. When you are ready to cook it, pull it out of the freezer and let it thaw in fridge (preferable overnight). Then complete the rest of the instructions (top with stuffing/butter & bake).

CREAMY SWISS CHICKEN CASSEROLE

Steps:

• Mix the stuffing mix and butter together until evenly coated. Set aside.
• Combine the shredded chicken, cream of chicken soup. sour cream, milk, and bullion together until evenly combined.
• Spread in a casserole dish and then place the slices of swiss cheese over the top to cover.
• Sprinkle the stuffing mix over the cheese to cover the top of the casserole.
• Bake at 350˚F for 30-40 minutes or until the edges are bubbling.

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.

EASY SWISS CHICKEN BAKE

Steps:

• Season the chicken on both sides with the salt, pepper, poultry seasoning, paprika and dried parsley , add a couple of tablespoons to a skillet and sear the chicken on both sides for just a few minutes on each side. You just want the chicken to have a golden brown color but not cooked through.
• Add the chicken to a baking dish, then in a bowl, whisk the soup with the wine, the gravy master or soy sauce, then season to taste with the same seasonings you used on the chicken. Pour over the chicken.
• Dot the top of the chicken with little pats of butter, then cover all the chicken with the swiss cheese. Cover loosely with a piece of foil and bake at 350 degrees for 35 minutes, then uncovered for 15 minutes. Remove from oven and let rest for 10 to 15 minutes.
• Serve the chicken with cooked rice and a hearty serving of the delicious sauce that this dish makes.

MUSHROOM SWISS CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, mix sour cream, cream of chicken soup, water, paprika, onion powder, salt and pepper. Add in shredded chicken and sautéed mushrooms. Mix well. Fold in cheese.
• Pour in a slightly greased 9 x 13 casserole dish. Cover and bake 30 minutes.
• Uncover and bake another 10 minutes until the top is browned and bubbly. Enjoy!

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.

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.

CREAMY MUSHROOM SWISS CHICKEN BAKE

Steps:

• Heat oven to 350 degrees.
• Cube chicken breasts and place in an ungreased 9x13 baking dish.
• Sprinkle the chicken with the mushrooms with Swiss cheese.
• In a small bowl, combine soup, sour cream, and broth. Blend well and then spread over chicken.
• Bake at 350 degrees for 50 minutes.
• Remove the dish from the oven and sprinkle the chicken with Parmesan cheese.
• Bake an additional 10 minutes. Stir sauce, if necessary, to blend.
• Serve chicken and sauce over cooked rice.

CHEESY BROWN RICE, SWISS CHARD & CHICKEN BAKE

Steps:

• Preheat oven 375°F (190°C). Oil casserole or spray with vegetable oil cooking spray.
• Cook rice in unsalted water according to package directions. Set aside to cool.
• Beat eggs with milk in large bowl. Add to rice.
• Grate the cheese and add one cup to rice & egg mixture and reserve other cup (250 mL) for the top of the casserole.
• Slice mushrooms. Shred Swiss chard across into ½ inch (1.25 cm) ribbons. The centre veins in the chard are edible. Cut chicken breast into ½ inch (1.25 cm) pieces.
• Heat the olive oil over medium-high heat. Add diced onion with the chicken and stir and sauté for 5 minutes. Stir in sliced mushrooms and chard and sauté a few minutes more until chard is wilted. Sprinkle with salt. Mix into the egg & rice mixture along with the shredded basil and thyme leaves.
• Pour into the prepared casserole. Cover with remaining cheese. Bake for 35 minutes in preheated oven or until cooked through and lightly browned. A knife inserted into the centre of the casserole should come out clean.

SWISS 'N CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F.
• Combine ingredients.
• Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 40 min. or until heated through.