Monday, May 2, 2011

"Swiss Chicken Casserole"

Swiss Chicken Casserole
4-6 boneless skinless chicken breast halves
1 can cream of chicken soup
4 oz. sour cream
6 oz. milk
4-6 slices swiss cheese
1 small can sliced mushrooms, drained
1 box chicken seasoned stuffing/ dressing crumbs
1/2 stick (2 oz.) butter, melted
* 1/2 cup french fried onion bits

Now, shall I present the recipe as I made it, or as we decided later it would of been better?
The original recipe:
Spray a casserole dish with cooking oil.
Place the thawed chicken beasts into the dish.
Lay a slice of swiss cheese over each.
Combine the milk, sour cream, and cream of chicken soup.
Pour over top of chicken.
Mix together the melted butter and the dry stuffing mix.
Layer over the soup mixture.
Bake @ 350* 50 minutes, or until the chicken is done.
The guys all voted I NOT make this recipe again, though I thought it was very tasty. I had fully intended to add the * french fried onions to the stuffing mix, but forgot.
I had toyed with the idea of cubing the chicken breasts, rather than leaving them whole. Dan suggested this as we ate, both of us agreeing it would of improved the overall flavor of the meal.
It is VERY simple, and was pretty tasty. My boys tend to dislike swiss cheese and also sour cream in anything. If you like them, give this recipe a try! If you do choose to cube the chicken, the cooking time should be reduced!

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