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Makeover Swiss Chicken Supreme

Rated as 4.4 out of 5 Stars

"After we trimmed down Stephanie Bell's original chicken dish, the Kaysville, Utah cook wrote, 'My family barely noticed that anything had been changed. Everyone loves this makeover recipe, and now I can serve it without worrying about the fat and cholesterol."
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45 m servings
Original recipe yields 4 servings


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  1. Place the chicken in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Sprinkle with minced onion, garlic powder, salt and pepper. Top each with a slice of cheese.
  2. In a small bowl, combine the soup, sour cream and milk; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350 degrees F for 30-40 minutes or until chicken juices run clear and crumbs are golden.


  • Nutritional Analysis: 1 serving equals 310 calories, 11 g fat (5 g saturated fat), 89 mg cholesterol, 567 mg sodium, 17 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 3 very lean meat, 2 fat, 1 starch.


Read all reviews 10
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Rich and creamy goodness. Made as written, and couldn't believe that it's lower in fat & calories. All the taste is there!

This was a pretty good recipe. Nothing about it made it stand out as special. It was fairly easy to throw together.

I made this last night with the following modifications(because it was what I had in the pantry) : I used cream of chicken with herbs soup, used mozzerella cheese, and used italian-seasoned pank...

This was a really simple and easy recipe for people that don't have a lot of time at night to make a meal that takes forever. You can just stick it in the oven and forget about it for 40mins. ...

This was one of the few dinners that both of my daughters loved and its hard to get them to agree when it comes to food. My husband also really liked it and he is not a big fan of cream of anyth...

Delicious! Very moist and flavorful!

Good for low fat

Good but didn't knock my socks off... the sauce was pretty bland actually.

I know it is frustrating when people change a recipe and then rate it for what they came up with, but here I am doing it so I can keep a record of it and reproduce. It was so good. I did not h...