A friend shared this recipe a few years ago and we love it.  The croutons soften in the sauce during the baking process and transforms almost into a stuffing with creamy gravy.  It’s delicious!  Anyone who knows me, knows I love wine.  So I find it adds a great flavor in this recipe.  However, you can easily substitute chicken broth or water or milk.  The other great thing about this recipe, you can make ahead up to a day and place in refrigerator until ready to bake.

Side note:  I completely forgot to take a picture of the final product.  I blame it on the hungry crowd that was here for dinner last night because it couldn’t possibly be my memory!

5 from 1 vote

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Chicken Swiss

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 4

Ingredients

• 4 chicken breasts pounded to 1/2 inch
• 4-6 slices swiss cheese
• 1 can cream of chicken soup
• 1/2 cup dry white wine
• 1/2 tsp freshly ground pepper
• 1 tbsp parsley flakes
• 1 5 oz. bag croutons

Instructions

1. Preheat oven to 350 degrees.  Place chicken in a casserole dish and cover with a slice of swiss cheese.

   

2. In a separate bowl, whisk the soup, wine, pepper and parsley flakes.  Pour over chicken covering completely.

   

3. Before opening the bag of croutons, crush with hands or rolling pin.  Sprinkle croutons over the top of the soup mixture.  Cover with foil and bake for 1 hour.