Chicken breasts are baked with Swiss cheese, celery soup and sherry, and topped with a buttery stuffing crust. A great casserole.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.

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  • Lay chicken breasts in the bottom of the pan and place a piece of Swiss cheese on each breast.

  • In a small bowl or measuring cup combine soup with sherry. Pour over chicken.

  • Combine stuffing and melted butter; spread over chicken.

  • Bake, covered, in preheated oven for 60 minutes. Uncover and bake for another 60 minutes.

Nutrition Facts

843 calories; 38 g total fat; 230 mg cholesterol; 1766 mg sodium. 50.9 g carbohydrates; 69.2 g protein; Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/09/2003
Great recipe Barbara. A tasty combination with the celery soup. It is a tad salty for my family but I couldn't find reduced sodium celery soup. I'll keep looking because this is a definite keeper. Oh Yeah...I believe the cooking time should read one hour at 350 degrees with a cover the first 30 minutes no cover the last. At least this is how it worked for me. The chicken was sooooo tender and the sauce was just thick enough to make a good gravy. The stuffing was moist with the edges being crispy. A very pleasant texture all around. Thanks so much for sharing. Read More
(25)

Most helpful critical review

Rating: 3 stars
01/12/2009
I made this according to the recipe (except for the cooking time) and liked it alright but thought it was a bit bland. I'll make it again and maybe kick up the sherry add garlic use mushroom soup and fresh sauteed mushrooms. It was 5 stars for how easy it was to make! Thanks for the recipe! Read More
(7)
31 Ratings
  • 5 star values: 15
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/09/2003
Great recipe Barbara. A tasty combination with the celery soup. It is a tad salty for my family but I couldn't find reduced sodium celery soup. I'll keep looking because this is a definite keeper. Oh Yeah...I believe the cooking time should read one hour at 350 degrees with a cover the first 30 minutes no cover the last. At least this is how it worked for me. The chicken was sooooo tender and the sauce was just thick enough to make a good gravy. The stuffing was moist with the edges being crispy. A very pleasant texture all around. Thanks so much for sharing. Read More
(25)
Rating: 5 stars
12/09/2003
Great recipe Barbara. A tasty combination with the celery soup. It is a tad salty for my family but I couldn't find reduced sodium celery soup. I'll keep looking because this is a definite keeper. Oh Yeah...I believe the cooking time should read one hour at 350 degrees with a cover the first 30 minutes no cover the last. At least this is how it worked for me. The chicken was sooooo tender and the sauce was just thick enough to make a good gravy. The stuffing was moist with the edges being crispy. A very pleasant texture all around. Thanks so much for sharing. Read More
(25)
Rating: 5 stars
10/27/2004
Unfortunately I baked it uncovered for 60 minutes and it was quite dry but still delicious. The next time I will bake 30 minutes covered and 30 uncovered which is what other raters mentioned in their reviews: I didn't read the reviews until after I made and ate it! Read More
(17)
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Rating: 4 stars
04/10/2005
I used cream of chicken soup not cream of celery and used milk instead of sherry. Turned out great..chicken was moist and with lots of flavor. I did bake at 325 for 30 minutes covered then 30 minutes uncovered as others recommended. A comfort food for sure! Thanks Read More
(16)
Rating: 5 stars
10/15/2003
I copied this recipe and made it for supper last night. it was a hugh hit! We have 5 kids and there wasn't a morsel left. It was easy and delicious and I will make it again. It's in my active file. thanks and try it you won't be sorry. liz L. Read More
(12)
Rating: 5 stars
11/09/2010
This was great! Added fresh mushrooms and onion to the stuffing. I also seasoned the chicken with a spicy mustard. As others suggested I cooked it 30 min covered and 30 min uncovered and it turned out perfect!:) Read More
(12)
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Rating: 5 stars
11/25/2003
AWESOME! I wasn't sure about the sherry but the swiss cheese toned it down to a perfect blend of flavors! My husband and I loved it. I only cooked it for 30 minutes covered and then 30 minutes uncovered on 350 just like someone had suggested. It was so yummy. Try it! Thanks for the recipe!!! Oh yeah I served it with mashed potatoes and collard greens. Read More
(11)
Rating: 5 stars
02/08/2008
I had some leftover Swiss cheese and wanted to use it up so I was looking for recipes and am sure glad I found this one! This dish has wonderful flavor and is SO easy to make! It really does taste like you spent hours. The only changes I made was I shredded the Swiss instead of slicing it and I didn't have sherry so I used milk. I will be making this again! Read More
(11)
Rating: 4 stars
02/12/2010
Yummy and easy! Only change was the cooking time (30 min. covered 30 min. uncovered at 350 ). Served with green beans and bread. Read More
(10)
Rating: 4 stars
08/05/2008
Yummy! I used Purdue Perfect Portions chicken breasts cooked uncovered for 35 minutes at 325 and it was perfect! Read More
(10)
Rating: 3 stars
01/12/2009
I made this according to the recipe (except for the cooking time) and liked it alright but thought it was a bit bland. I'll make it again and maybe kick up the sherry add garlic use mushroom soup and fresh sauteed mushrooms. It was 5 stars for how easy it was to make! Thanks for the recipe! Read More
(7)