Friday, October 16, 2009

Swiss Chicken

There's a restaurant in town that has Swiss Chicken on the menu. It so happens to be one of Brian's favorite lunch spots and the Swiss chicken is one of his favorite items. He raves about it all the time and I've been trying to find a recipe that can compare.

This recipe is really good. Not quite the same as the Swiss chicken I was hoping for, but it's still a tasty meal. Brian absolutely loved this and told me to make it many more times.

Lady and Sons' Chicken in Wine Sauce
Adapted from: Paula Deen

4 large skinless boneless chicken breasts
4 tablespoons butter, melted, plus more for casserole
Kosher salt and freshly ground black pepper
Garlic Powder
6 ounces (about 8 slices) Swiss cheese
1 (10 3/4-ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup herb-flavored stuffing mix, crushed (recommended: Pepperidge Farm stuffing)

Preheat the oven to 350 degrees F.

Add the chicken to a shallow buttered casserole and season with salt, pepper and garlic powder, to taste. Layer the cheese slices on top.

In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 45 minutes. Remove from the oven and serve.

Printable version

Have a great Friday everyone!


Sarah said...

I too love the Swiss Chicken at Randalla's and have tried to find a recipe to compare. Mine is similar to this. I use the Pepperidge farm stuffing too! Yours looks delicious!

Meredith said...

This was awesome! I had to substitute cream of mushroom for cream of chicken, but it was still wonderful. Keep 'em coming!

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