This chicken dish is one that my mom always makes when she has company over. It's so easy and delicious. I have been wanting it for awhile so I finally found her recipe and made it tonight.
Swiss Chicken
4-6 Chicken Breasts
Sliced Swiss Cheese
1 Can Cream of Chicken Soup
1/3 Cup White Wine
1/4 Cup Melted Butter
1 Cup Seasoned Bread Crumbs
Heat oven to 350 degrees. Rinse chicken and dry. Place in a 9x9 or larger baking dish. Season chicken with salt, pepper and chicken seasoning (if desired). Place a slice or two of cheese over each chicken breast. Mix soup and wine together and pour over chicken/cheese. Sprinkle bread crumbs over chicken. Drizzle with melted butter. Bake for 1 hour.
Served with
Steamed Asparagus with Walnuts and Browned Butter Sauce
1/2 cup walnuts, dry roasted
1 lb asparagus, bottoms snapped off
2 tablespoons butter
1/2 teaspoon fresh lemon zest (we don't like a lot of lemon so I just used some lemon juice)
salt and pepper
In saute pan dry roast the walnuts. Set aside to cool then very coarsely chop.
In a large pot steam the asparagus until just tender (or you can buy that steam in the bag kind from the grocery store, which is what I did!). Arrange asparagus on a serving platter.
In the saute pan, melt the butter over medium heat. Cook and stir the butter frequently until it browns and smells nutty. DO NOT burn. Stir in the roasted walnuts and lemon zest or juice.
Pour browned butter sauce over the asparagus, season with salt and pepper and serve.
Swiss Chicken
4-6 Chicken Breasts
Sliced Swiss Cheese
1 Can Cream of Chicken Soup
1/3 Cup White Wine
1/4 Cup Melted Butter
1 Cup Seasoned Bread Crumbs
Heat oven to 350 degrees. Rinse chicken and dry. Place in a 9x9 or larger baking dish. Season chicken with salt, pepper and chicken seasoning (if desired). Place a slice or two of cheese over each chicken breast. Mix soup and wine together and pour over chicken/cheese. Sprinkle bread crumbs over chicken. Drizzle with melted butter. Bake for 1 hour.
Served with
Steamed Asparagus with Walnuts and Browned Butter Sauce
1/2 cup walnuts, dry roasted
1 lb asparagus, bottoms snapped off
2 tablespoons butter
1/2 teaspoon fresh lemon zest (we don't like a lot of lemon so I just used some lemon juice)
salt and pepper
In saute pan dry roast the walnuts. Set aside to cool then very coarsely chop.
In a large pot steam the asparagus until just tender (or you can buy that steam in the bag kind from the grocery store, which is what I did!). Arrange asparagus on a serving platter.
In the saute pan, melt the butter over medium heat. Cook and stir the butter frequently until it browns and smells nutty. DO NOT burn. Stir in the roasted walnuts and lemon zest or juice.
Pour browned butter sauce over the asparagus, season with salt and pepper and serve.
swiss chicken is Greg's all time favorite dish that I make! And it's so easy!
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