This is quick and tasty, and everyone seems to enjoy it. Good enough for company!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.

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  • Arrange chicken breasts into prepared baking dish. Top each breast with two slices Swiss cheese.

  • Stir chicken soup and white wine together in a bowl until smooth; spoon over chicken and cheese portions. Sprinkle crushed stuffing mix over the soup mixture. Drizzle melted butter over the stuffing.

  • Cook in preheated oven until no longer pink in the center and the juices run clear, about 55 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

730 calories; 36.1 g total fat; 154 mg cholesterol; 1543 mg sodium. 47.4 g carbohydrates; 46.3 g protein; Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/14/2014
This was really good! I had to make a few modifications but this Recipe is flexible and handled them just fine. First I only had 2 HUGE chicken breast halves (for 3 people) so I sliced each of them into 3 pieces. Then I only had Cream of Mushroom Soup and I didn't have wine so I used Chicken Broth. I also had Asiago Cheese not Swiss. But these are all very subtle changes which just goes to show you can use what you have on hand and the dish still turned out great! With my chicken changes I cooked this for 45 minutes. I like that it was easy to put together and I was free to do other things while it baked in the oven. I served it with a side of fresh corn (the Stuffing and cream was like another side) and everyone loved this dinner! Read More
(17)

Most helpful critical review

Rating: 3 stars
05/27/2016
The small number of ingredients ease of preparation and tasty result makes the recipe at least three stars. I rarely seem to get chicken right and if I had left this chicken in the over as long as that called for in the recipe it would have been chewy and overcooked. My meat thermometer indicated the chicken was done after about 40 minutes (160 degrees). I pulled it out of the oven at 160 degrees and the extra five degrees to complete the cooking happened outside of the oven. The flavor is good better than average but we are not talking fancy here. It's just a quick and easy dinner when you have chicken to use up. Read More
52 Ratings
  • 5 star values: 39
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/14/2014
This was really good! I had to make a few modifications but this Recipe is flexible and handled them just fine. First I only had 2 HUGE chicken breast halves (for 3 people) so I sliced each of them into 3 pieces. Then I only had Cream of Mushroom Soup and I didn't have wine so I used Chicken Broth. I also had Asiago Cheese not Swiss. But these are all very subtle changes which just goes to show you can use what you have on hand and the dish still turned out great! With my chicken changes I cooked this for 45 minutes. I like that it was easy to put together and I was free to do other things while it baked in the oven. I served it with a side of fresh corn (the Stuffing and cream was like another side) and everyone loved this dinner! Read More
(17)
Rating: 5 stars
10/14/2014
This was really good! I had to make a few modifications but this Recipe is flexible and handled them just fine. First I only had 2 HUGE chicken breast halves (for 3 people) so I sliced each of them into 3 pieces. Then I only had Cream of Mushroom Soup and I didn't have wine so I used Chicken Broth. I also had Asiago Cheese not Swiss. But these are all very subtle changes which just goes to show you can use what you have on hand and the dish still turned out great! With my chicken changes I cooked this for 45 minutes. I like that it was easy to put together and I was free to do other things while it baked in the oven. I served it with a side of fresh corn (the Stuffing and cream was like another side) and everyone loved this dinner! Read More
(17)
Rating: 5 stars
10/07/2014
Let me just say that I am NOT a casserole person. I usually don't make recipes that use "cream of" soups in them. I just never really cared for them... but on a recent trip to WI my SIL told me about a recipe that was easy to make and very good. I couldn't recall the exact recipe but I did an ingredients search on here and this one came up and sounded exactly like the one she told me about so I decided to give it a try. I'm glad I did! This was very tasty and a perfect Fall comfort food. The only adjustment that I made was I had about a half of a pack of portobella mushrooms in the fridge that needed to be used up so I sauteed those in 1 Tbls. of butter and added a bit of chopped parsley then added the soup and wine. It was a great addition to the recipe but I'm sure the recipe would have been just as good without them. Yummy! Read More
(14)
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Rating: 5 stars
03/03/2015
I gave this recipe five stars but I wasn't pleased with how I cooked it. I think I would have had a better result if I had baked the four breasts in a dish smaller than a 9x13 and for less than 55 minutes. I used apple juice instead of white wine and I think this was fine. The family enjoyed the dish very much - Read More
(6)
Rating: 5 stars
02/06/2015
Mall my husband has to do is look at a casserole dish or a can of creamed anything and he gets a meat and potato attitude!!! This looked like great way to use the chicken breasts that I had thawed. (He doesn't like skinless boneless either... But figured I might as well get it over with all at once! This was REALLY GOID!! It's to easy to good!! My man tried to fuss.. But admitted it was "actually not bad!" For him... That is a supreme compliment to a "casserole"!! The rest of us LOVED LOVED LOVED it! I used motzerella cheese and it worked great!! This is a 4 star KEEPER!! Isn't this just the best place to grab a dinner!!???? Read More
(5)
Rating: 5 stars
07/22/2015
This is becoming comfort food in my house. Really no changes. I have used other cheeses - provolone cheddar - just used what I had on hand everybody still loves it. The only suggestion I have is instead of drizzling the butter on top of the stuffing mix is melt the butter add the stuffing mix to the butter and mix well. This will more evenly spread the butter over the stuffing mix and have a more even browning on top. Read More
(5)
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Rating: 5 stars
12/15/2014
Really delicious! Made exactly as written and it was soooo good! Chicken was juicy and the sauce was great. We paired it with some pasta and broccoli though I think I would've liked it with potatoes. This made for a really easy weeknight meal! Will make again! Read More
(2)
Rating: 5 stars
04/14/2015
Made this for dinner earlier and my husband son and I thought it was delicious. Super easy too. Read More
(1)
Rating: 5 stars
03/22/2015
Also works with pork chops. I hate pork chops but if my husband makes them this way I can actually eat them! Read More
(1)
Rating: 5 stars
05/05/2016
Yummy! This was very good and easy to make! I used 3 large chicken breasts with Swiss on top. I seasoned my chicken so I definitely suggest to season the chicken however you prefer. For the soup I used 1 can cream of chicken with herbs 1 can cream of mushroom 1/2 cup chicken broth a little red wine and apple juice. I used herb stove top stuffing and drizzled butter on top. The stuffing came out evenly browned and crunchy. There was just the right amount of cream to top on the chicken and mashed potatoes. I baked it for 45 minutes and chicken was done and juicy. My kids loved it and it will definitely be a dish I will repeat! Thanks Kristin! Read More
(1)
Rating: 3 stars
05/27/2016
The small number of ingredients ease of preparation and tasty result makes the recipe at least three stars. I rarely seem to get chicken right and if I had left this chicken in the over as long as that called for in the recipe it would have been chewy and overcooked. My meat thermometer indicated the chicken was done after about 40 minutes (160 degrees). I pulled it out of the oven at 160 degrees and the extra five degrees to complete the cooking happened outside of the oven. The flavor is good better than average but we are not talking fancy here. It's just a quick and easy dinner when you have chicken to use up. Read More