Since the holidays are coming, that means more entertaining for many of us (yay!). Have you started putting together a list of possible menus for dinner guests? This recipe would be a great one to serve as it can easily be doubled, tripled, or more, and it bakes for one hour, which means you can put it in the oven and forget about it while you prepare the other elements of your meal. My only suggestion would be to double the sauce, because if you serve it over rice (as I did), there isn't enough sauce to spoon over the rice. Other than that it's delicious!
Swiss Cheese Chicken
Printable Version
6 boneless, skinless chicken breasts
6 slices of swiss cheese
1 can cream mushroom soup
1 (5-oz) can evaporated milk
1/4 cup melted butter or margarine
coarsely crushed croutons
Grease a 9x13-inch baking pan. Place chicken breasts in pan. Cover each with one slice of swiss cheese.
In a small bowl combine soup and milk; pour over chicken.
Pour melted margarine/butter over all.
Sprinkle croutons over top.
Bake at 350F for one hour. Serve with rice.
source: Heritage Cookbook
This is one of my all-time favorite dinners! I agree with doubling the sauce though, I'm always scraping around trying to get more to cover my rice up. And I've never actually put the croutons on the top, but it looks really good I'll have to try that next time!
ReplyDeleteThis looks amazing. I'm always looking for new chicken recipes...b/c sometimes I get bored with chicken. Wanted to let you know that I made your fruit dip for Nolan's 1st birthday party, and everyone raved about it! I seriously can just eat it with no fruit LOL!
ReplyDeleteI have a similar Paula Deen recipe that uses white wine in the soup mixture also-so yummy!!! Really enjoying all the recipes! I think I need to try the pumpkin muffin recipe, but Josh doesn't really get into pumpkin stuff, so I'd be eating them by myself. :)
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