New this month
Get the Allrecipes magazine

Swiss Chicken

CARROLL

"This is a wonderful recipe. This was given to our family years ago by a good friend through the Boy Scouts. My brother would eat it all if he was allowed to and now my children who are both little love this dish. For people on a low budget this is an easy meal to make and it is easy to reheat. My mother, who does not eat chicken, loves the topping of this dish."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 488 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F(175 degrees C).
  2. In a 9x13 inch baking dish, layer the chicken breasts, soup and water. Top each breast with a slice of Swiss cheese, then top it all with the breadcrumbs. Cut the butter or margarine into pads and place them over the top of the casserole.
  3. Bake in the preheated oven for 45 minutes. Let cool and serve.

Footnotes

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

Nutrition Facts


Per Serving: 488 calories; 24.7 g fat; 24.8 g carbohydrates; 40.1 g protein; 128 mg cholesterol; 990 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 176
  1. 219 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I've been making this recipe for years and we love it but instead of the breadcrumbs, I use 8 oz or half a large bag of Pepperidge Farm herb seasoned stuffing, not croutons. It tends to absorb ...

Most helpful critical review

This recipe has a lot of potential to be even better. Substitute 3/4 C. white wine for the water. Only use 1 C. of bread crumbs and a little less butter. Layer chicken, swiss cheese and then...

Most helpful
Most positive
Least positive
Newest

This recipe has a lot of potential to be even better. Substitute 3/4 C. white wine for the water. Only use 1 C. of bread crumbs and a little less butter. Layer chicken, swiss cheese and then...

I've been making this recipe for years and we love it but instead of the breadcrumbs, I use 8 oz or half a large bag of Pepperidge Farm herb seasoned stuffing, not croutons. It tends to absorb ...

I had this recipe already for a few years and have made some adaptations here and there. Our family is now two people so I do this as a two person dish - one whole chicken breast will make tw...

Great Recipe! Made some personal changes... Sauteed 1/2 large sweet (Vidalia) onion, 1 TBS minced garlic and 1/2 cup fresh mushrooms. Browned 4 chicken breasts, sprinkled with paprika, salt a...

Oh, this is one of those really surprising meals that is fairly easy but tastes like you spent $30 at a restaurant. I did make quite a few changes per JUDITH's comments. I started by pounding ...

Family loved this recipe. I did change it up a bit, Used one family size can of cream of chicken soup, seasoned chicken breasts with Lawrys Seasoned Salt and added instant rice on top of my chic...

Followed this recipe as is the first time I made it and it was good. Second time I browned the chicken in olive oil. After removing the chicken I sauteed mushrooms and sliced onions spread this ...

when making this, i saute oil, garlic, mushrooms and onions in a pan and add it to the soup mixture. Also, i use mushroom soup and add white wine instead of water. its delish and a really easy...

I made this for dinner last night and it was very good. I added a thin ham slice before the cheese and used wine instead of water as a previous person stated. I also used cream of mushroom sou...