Just two ingredients and 25 minutes make for a delicious meal. Use pre-made pesto from the store or make your own using the “Easy Pesto” recipe found on this website. What a wonderful new way to utilize all that basil from the garden! French bread slices should be served alongside.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
Ingredients
- 8 skinless, boneless chicken breasts
- 1 (10.5 ounce) can condensed cream of chicken soup
- ⅓ cup water
- 8 slices Swiss cheese
- 2 cups Italian seasoned bread crumbs
- ½ cup butter, cut into pieces
Instructions
- Preheat the oven to 350 degrees F(175 degrees C).
- Place chicken breasts into a 9×13-inch baking dish. Spread condensed soup over chicken and pour in water. Top each breast with a slice of Swiss cheese, then sprinkle bread crumbs over top. Dot butter over bread crumbs.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 489 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 2 g |
| Protein | 40 g |
| Saturated Fat | 14 g |
| Sodium | 990 mg |
| Sugars | 2 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is easy and delicious! Big hit amongst my husband and teens. I highly recommend it. I did not have cream of chicken soup so I substituted condensed milk and it was wonderful. As a working mom I love recipes like this that are easy, just basic ingredients and very little prep. New fav!!! Thank you!!
Mixing white wine in place of water with the cream of chicken soup, makes this recipe even more amazing. This is my husband’s favorite of all time. I always serve it with Jasmine rice as well. So easy to make too:)
My family loves this recipe! I make it often even for members who don’t like chicken! I’ve changed it up by adding cream of mushroom soup and mushrooms, or I’ve changed the cheese if I don’t have swiss…. it comes out great each time!
I got this recipe from a friend’s mom in 1978. It’s always been one of my favorites and now my kids love it. We’ve always used Pepperidge Farms stuffing mix instead of bread crumbs. So easy to make! Add a box of chicken flavored Rice a Roni and your favorite veggie and you’re all set!
My only changes to the recipe as written are using milk instead of water and Pepridge Farms stuffing mix. t It is a family favorite. So glad someone made this for me when I came home from the hospital with my twins! I had never heard of it before then!
This is one of my most favourites, but with a little tweaking. I sautee a ton of mushrooms with 1 large onion and 2 cloves of garlic first, remove from pan, add chicken (which I season with salt, pepper, paprika, oregano and onion powder) and brown the chicken. I then transfer the chicken into a baking dish, cover in mushroom/onion mixture, thickly sliced Jarlsberg cheese, and 2 cans of condensed cream of mushroom soup mixed with one (soup) can full of white wine (basically a 2:1 ratio). I then cover that in panko crumbs, drizzle melted butter and season the top with the same seasoning I used on the chicken and bake per original recipe suggestions. Served with rice and a light salad. It’s absolutely delicious.
I should have read the reviews before making this. It was not very good. Way too many breadcrumbs, should have melted the butter and drizzled it over instead of the pats.
So delicious! We served it over rice.
Very good!! A real keeper and very easy to prepare!
Like another reviewer I use stuffing. I also cook the dish in a crock pot. Cook the chicken with the cream of mushroom soup. Shred the cooked chicken mix in the stuffing butter and shredded Swiss cheese. Let that cook for about 45 minutes or so to cook the stuffing.
My husband and I love this recipe but can never get the top crunchy. So tonight I am making the same recipe but with stuffing croutons instead of crumbs as one reviewer suggested. Hopefully I will change my review to 5 stars!
Very good recipe. Great to serve to casual dinner guests. I made a couple of changes. I added about 1/4 cup of frozen thawed & drained spinach and 1/8 cup of Hormel real bacon bits. These two items added flavor and color and made the dish appear a little more elegant. This is our new favorite way to fix chicken.
Great, an old standby, but to improve it I seared the chicken in very hot pan to get some brown color and flavor. After that I just followed recipe, cutting to cooking time to 35 min. Also, taking foil cover off for last 5-10 min crunches the topping.
My family loved this! So very tasty & the chicken was moist. The changes I made were: browned the chicken with coconut oil, garlic & onion. Used white cooking wine instead of water & added a can of cream of mushroom soup with the cream of chicken. Our chicken breasts were pretty big so I only did 4 & I loved all the extra sauce to dip in
followed the recipe, honestly didn’t think I poured my heart n soul into this meal but I did follow the recipe to a T. It was a blahh, recipe. No taste really, chicken needed seasoning. Cook time was under, had to throw the chicken back into the oven after I butchered it in an attempt to see if it was cooked. I think all n all, today was a bad cooking day for me, just like the weather.
this was really good…leftovers became a little salty
This recipe is simple, delicious, and the ingredients are cheap. My fiance asks me to make this at least once a week. I sometimes bake stuffing in the same pan, so it soaks up the chicken juices and soup. French onions make a great topping. Also, I make this with chicken thighs instead of breasts. Its cheaper and more flavorful.
Love this recipe…it is quick, easy and very tasty! I sometimes add sliced mushrooms to make it a little different and always cut back on the breadcrumbs but my entire family loves this!
Good.
Great recipe! Everyone loved it, even my picky 11 year old. Will definitely make it again!
Freakin Awesome!!!