Swiss Cheese Chicken

Name: Swiss Cheese Chicken
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 Large, boneless, skinless chicken breasts (About 1 1/2 lbs.); 4 tbsp Butter, melted; 8 slices Swiss or Provolone cheese; 1 can (10 3/4 oz.) can of Cream of Chicken soup; 1/2 can (10 3/4 oz.) can of Cream of Chicken and Mushroom soup; 1/3 cup White Wine; 1 cup Panko Bread crumbs; 1 tsp Salt; 1 tsp Black Pepper; 1 tsp Garlic Powder; 1 tbsp Dried Parsley

Jenny Lynn @PattonIsGod

Cincinnati, Ohio

Swiss Cheese Chicken

Jenny Lynn @PattonIsGod

Saved

Ingredients

20 mins

4 servings

4Large, boneless, skinless chicken breasts (About 1 1/2 lbs.)
4 tbspButter, melted
8 slicesSwiss or Provolone cheese
1 can (10 3/4 oz.)can of Cream of Chicken soup
1/2 can (10 3/4 oz.)can of Cream of Chicken and Mushroom soup
1/3 cupWhite Wine
1 cupPanko Bread crumbs
1 tspSalt
1 tspBlack Pepper
1 tspGarlic Powder
1 tbspDried Parsley

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Steps

20 mins

1

Preheat oven to 350°
2

Add the Chicken Breasts to a shallow, greased casserole dish. Season with some of the salt, pepper, and garlic. Season to taste. Layer cheese on top of the Chicken.
3

In a medium bowl, mix the Soup and the White Wine. Add some of the salt, pepper, and parsley. Mix. Save the rest of the seasoning for the Panko. Pour mixture over cheese.
4

Heat a frying pan to medium-low heat. Melt 2 Tbs of the butter. Add Panko and the rest of the seasonings. Stir, and cook until slightly golden. Remove from heat, and spoon over soup mixture.
5

Heat the rest of the butter, and drizzle over top.
6

Bake for 45 mins. Remove from oven and serve.