Swiss Sherry Chicken

I use a full cup of sherry and I double the soup. I use Cambells “No Added Salt” cream of chicken or cream of mushroom. Less salt is much healthier. My wife is very health conscious and picky but she loves this dish.

Used american cheese instead of swiss, added carrots, vidalia onions, and cherry tomatoes cut in half. Also I used ritz crackers instead croutons – worked amazing. Great recipe!

Served with asparagus and red lobster biscuits. This recipe was easy to make, however the preset temperature of the oven made me nervous but set the temp to 375 and the chicken came up to temp just fine. The only thing is that when I cooked 5his recipe, it didn’t turn brown like the picture. Still delicious.

Great recipe! I paired it with rice pilaf and Caesar salad. My husband and I loved it!

Soooo good! I used Panko instead of croutons because that’s what I had in the cabinet, and this was so yummy. Definitely a keeper in my normal rotation now!

I love this and make it about once a month. My only change is, I substitute stove-top stuffing for the croutons.

Used dry dill. Rest the same. Yummy.

Great recipe, next time I will leave the dill out. Just not my favorite seasoning but hub loved it. I also added a sprinkle of granulated garlic. Would have liked a bit thicker gravy. Over all, Very Good, I will make it again!

This was really good. I par-cooked the chicken in a skillet with pam (medium heat, add salt & pepper, several minutes/ side, till seared/slightly browned) and then put it into the 9×13 with a piece of swiss on each. I covered the chicken with the liquid mixture (only use the amount of cream of mushroom soup recommended – I used too much :-/. Also, add chicken broth, to make it more broth’y). In the same skillet I cooked the chicken, I put the butter and dill that the recipe called for, & also added mushrooms (I’ll use less butter next time). When melted, I added 2 bags of crushed Focaccia garlic croutons to the pan for the crunchy topping, mixed it up & put it on top of the 9×13 layers. Cooked at 350 for ~25 minutes, and the chicken came out perfectly! Thanks for sharing – great recipe! I’ll make this again. 🙂

Very good with added cream of mushroom soup and wine instead of chicken broth. I also sauteed the mushrooms with garlic and green onions.

Family loved it. Sautéed the chicken in some minced garlic before baking it to keep the chicken moist. The sauce was great, but need to make sure you bake it long enough to cook the sherry down. Used cornflake crumbs instead of croutons since that is what we had in the cupboard. But I’d like to try with the homemade bread croutons next time. Served with rice and roasted broccoli.

DH said it is one of his favorites, don’t lose it! I added chopped garlic to the sauce. Diced the chicken, and cooked for an hour at 340.

I made this, but unfortunately ( or fortunately ) I had to make a substitution…my dear sweet husband used the last of the cream of mushroom soup and did not put it on the shopping list, so only thing I had to substitute was a jar of Alfredo sauce…it was major Yum! Served over a bed of rice yummy yummy yummy!!

I served this dish over rice and it was absolutely delicious! I will definitely make this again and again. The only thing I changed was the type of cheese. I was out of swiss but had provolone on hand.

Excellent sauce! Next time I would double it because it was great on mashed potatoes. I used skinless boneless chicken breasts. I skipped the croutons with butter and just sprinkled dill on top.

Great recipe for chicken breasts. I did sear my chicken first in a pan with garlic then baked as indicated. Had a lot of flavor which sometimes lack with chicken breasts. I will make this again!

My Hubby and I love it…The flavors married wonderfully. We prefer chicken thighs boneless/ skinless. added some mushrooms. I will make this again soon. Thanks, Happy Cooking!

This was an excellent dish that everyone, even my picky eaters, enjoyed. I have also made this with cream of onion soup and jarred mushrooms (I was out of cream of mushroom soup). Either way is outstanding. This recipe is a keeper.

Delicious! I pounded the chicken breasts and then browned them in about a tablespoon of olive oil. Mixed the sauce in the frying pan to pick up some of the flavor of the chicken and heat the sauce more quickly. I didn’t have any croutons, so browned 3/4 c. of panko bread crumbs in about about 2T butter and sprinkled with garlic salt. I wanted to reduce the fat, so didn’t add any more butter. Cooked until bubbly. We’ll definitely have this again!

This is easy to make and delivers a good, tasty meal. We modified this recipe by sautéing 1 lb. of sliced portobella mushrooms & 1 large red onion, diced, and added them to the soup, sherry, and sour cream mixture. We added an extra can of soup. The 6 skinless, boneless chicken breasts we used weighed 4-1/4 lbs. Not precisely sure of the cause, but the cooking time seemed off which has been noted by a few other reviewers. I suspect the large breasts were a factor, among others. Next time, I’ll cook at 375 for 45 minutes. The outside breasts fully cooked quite a bit faster than those in the middle so you may want to rotate about half-way through the cooking time. When making this again, plan to substitute Pepperidge Farm Herb Stuffing mix (dry) for the croutons, and cut back to 1/2 stick of butter. Overall, this is a very solid recipe with added potential to customize to your specific preferences.

I’d say three and a half. I made two large chicken breasts but halved the toppings listed here. I think I might have used a bit less sherry (wound up a bit tangier than anticipated). Definitely a filling dish. Thanks!