Vegetable Swiss Chicken 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.

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 VEGETABLE BAKE FOR A CROWD

Steps:

• Preheat oven to 350.
• Cut up the celery, onion and mushrooms and saute until just tender.
• Make sure vegetables are thawed if using frozen or cook fresh ones, drain and set aside.
• Mix soup, sour cream, pepper, garlic powder, and onion powder in a large bowl.
• Stir in the vegetables, celery, onion and mushrooms,1 1/2 c cheese and 1/2 the onions.
• Spoon this mixture into a 3 quart shallow baking dish.
• Cover and bake for 30 minutes.
• Remove from oven and stir.
• Sprinkle with remaining cheese and onions.
• Bake uncovered5-10 minutes longer until the top cheese is melted and casserole is bubbly hot and onions are just a golden brown.
• Let stand 5 minutes before serving.

CAULIFLOWER, SWISS CHARD, AND CHICKEN SOUP

Steps:

• In a 4-quart heavy saucepan cook onion and caraway seeds in oil over moderately low heat, stirring, until onion is softened. Add broth and water and bring to a boil. Stir in cauliflower and orzo and simmer, stirring occasionally, 7 minutes. Stir in chicken and Swiss chard and simmer until chicken is cooked through, about 3 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead, cooled, uncovered, and chilled, covered.

SWISS VEGETABLES

Steps:

• Preheat oven to 350°.
• In a large bowl, combine the vegetables, soup, ½ cup of the cheese, the sour cream, black pepper, and ½ the can of French Fried onions.
• Pour into shallow one-quart casserole.
• Bake, covered, for 30 minutes, or until vegetables are done.
• Remove from oven.
• Sprinkle the remaining cheese and onions in diagonal rows across the top.
• Return to oven, uncovered,baking about 5 minutes more.
• (or until the onions are golden brown).

SWISS CHEESE AND VEGETABLE SOUP

Steps:

• Combine vegetables, onions, water and bouillon in slow cooker.
• Cook on low 6-8 hours or until vegetables are tender.
• Pour all ingredients into a blender or food processor, and add milk.
• Process till smooth, or chunky smooth , depending on your preference.
• Top with shredded cheese, and serve.