This four-ingredient dish is easy to put together. It’s a great recipe to use when the kids want to help in the kitchen, because they can do all the prep work! Note that low-fat cream of chicken soup does not work well in this recipe.
4 boneless, skinless chicken breast halves (about 6 oz. each)
1/4 lb. sliced Swiss cheese
1 can cream of chicken soup
1/4 cup seasoned bread crumbs for topping
Spread a little soup on the bottom of your casserole dish. A small offset spatula, like ones used for decorating cakes, is perfect for this.
Place chicken on top of soup. Cover with Swiss cheese slices (if cheese slices are thin, double up!) Spread the rest of the soup over the chicken and cheese.
Cover and bake at 350 for 35 minutes. Uncover, sprinkle bread crumbs over chicken and bake 5 minutes more. Serve over rice, and don’t skimp on the sauce!
Note: Havarti cheese can be substituted for Swiss.
Recipe: copyright Barb Szyszkiewicz 2015. All rights reserved.
Offset Spatula, My Little Expat Kitchen, 2011 CC.
Chicken Swiss Melt: copyright Barb Szyszkiewicz 2015. All rights reserved.