Swiss Chicken

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So, I landed in Miami Wednesday evening and I’ve been having a pretty grand time! I found some amazing restaurants to eat at, I found a semi-sketchy place to get my nails done….oh! And, I totally got caught is a horrible rain storm that flooded the streets.

In WHITE capris….just think about that for a minute.

…..

YEAH.

Oh, AND I lost a shoe in the middle of this whole ordeal while carting groceries back to my room. There was at least 6 inches of rain water gushing down the sides of the road. I was crossing the road and was lifting my foot to step onto the sidewalk and the river of water carried my flip flop away. Down the stream it went. I ran to the corner to catch it before it went into the road, but IT NEVER CAME.

You guys. I had to walk 5 blocks in a horrible rain storm carrying groceries with one shoe on in white, soaking-wet-thus-see-through skin tight capris.

Sooooooooo, that was fun.

Miami hates me.

Oi! This is my life. Omg.

ANYWAYS……as per usual, this has nothing to do with today’s recipe. You’re welcome, America. This Swiss Chicken Recipe is something my Mom made for my family growing up. It’s a ridiculously super simple dish, but instead of using cream of chicken condensed soup, I made my own….and then topped the whole thing with some buttery ritz crackers. It’s seriously one of the tastiest ways to cook chicken, and it’ll make you want to drink cream of chicken soup.

Just warning you, this is hella easy too. Fo’reals.

Here’s how you make it:

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Lightly spray a 9×13 baking dish with nonstick cooking spray and place 4 chicken breasts into it. Sprinkle with salt and pepper, then top with deli slices of swiss cheese. I know….SO HARD, right?

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Then make some homemade cream of chicken condensed soup. Sounds a little tricky, but it’s just like a flavored bechamel made with part milk, part water + chicken bouillon {which is basically chicken broth…super fancy I know} and some spices.

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Pour that over your chicken….

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…and then top with a sleeve of crushed ritz crackers.

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And that’s dinner, you guys!! Bake at 375 degrees for 30-45 minutes or until the chicken is fully cooked and registers at 160 degrees.

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I know it doesn’t look like much, but this stuff is amazing! I hoarded it and hid the leftovers in the fridge.

Seriously. I legitimately did that.

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Be sure to make this this weekend! Have a good one, folks! See ya’ll on Monday :) Printable below:

Swiss Chicken

The easiest, moistest, most flavorful chicken dish ever! And, no condensed soup mix used in here either!

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

4 boneless skinless chicken breasts
salt & pepper
4 deli sliced swiss cheese

for the homemade condensed cream of chicken soup

1 tablespoon butter
2 tablespoons flour
1 cup water
1 cup whole milk
2 teaspoons chicken bouillon paste*
1/2 teaspoon thyme
1/2 teaspoon poultry seasoning
salt & pepper, to taste
1 sleeve ritz crackers, smashed into pieces
rice or couscous for servings

Directions:

Preheat oven to 375 degrees. Lightly spray 9x13 glass dish with nonstick cooking spray and set aside.

Place chicken breasts into baking dish and sprinkle with salt & pepper. Top with slices of cheese.

For the homemade condensed cream of chicken soup, melt butter in a small saucepan over low heat. Sprinkle in flour and whisk. Cook 1 minute. Stir in water and whisk to remove any lumps. Simmer until thick, then stir in milk and chicken bouillon paste plus the seasonings. Sauce should thicken slightly at this point. Taste, adjust seasonings and pour over chicken. Top with crushed ritz crackers and bake for 30-45 minutes or until chicken registers at 160 degrees. Serve over rice.

*if you don't have the paste, feel free to use chicken broth, bouillon granules or the bouillon cubes. Just ensure you use enough recommended for 2 cups of liquid.

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21 Responses to “Swiss Chicken”

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    1
    Jennifer N — May 16, 2014 at 12:07 am

    You’re too cute with your stories. I love the stories, and sure love the recipes too. But seriously, I think you can totally write novels or books or short stories or something. You are very charmed with the way you use words :)

    Reply

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    Karen — May 16, 2014 at 3:32 am

    Wow, you poor thing…I saw where Miami had a tornado…you were in some serious weather! Thanks for sharing some good comfort food. At least your shoe was just a flip flop, but still!!!!

    Reply

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    Lisa Sonstegaard — May 16, 2014 at 4:53 am

    What a trip so far! I love this recipe. I might throw some ham or Canadian bacon on before the cheese and give it a try.

    Reply

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    Tina — May 16, 2014 at 5:00 am

    Oh no, that’s not a good start to your trip! But that’s part of the reason why I don’t wear white pants (actually white anything really!) The other reason being is I end up wearing at least something of what I’m eating every time I’ve worn white in the past. So, after the 6th or 7th time, I finally learned my lesson!! :) Anyways, this recipe sounds amazing & will be made in my house in the very near future!! Hope your trip gets better!!

    Reply

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    Lori Thomas — May 16, 2014 at 5:21 am

    I can NOT wait to go home and make this! OMG!! When I read the title my mouth watered and I did a little jig in my chair at work. Haha!! I remember this from when I was kid and haven’t had it in years. Thanks for sharing!!

    Reply

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    Lynda Wise — May 16, 2014 at 5:48 am

    Well God Bless your little soul Honey. Here…give Granny a hug.
    Have been meaning to tell you how much I enjoy your content but today…I like you just fine Missy.
    You are so real and relatable…I feel like it is my daughter sharing with me.
    May God Bless you richly with continued success with this blog and happiness in your personal life.

    Reply

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    Katie @ Blonde Ambition — May 16, 2014 at 8:00 am

    Yum! This was my brother’s favorite meal that my mom made when we were growing up, but she makes it with herbed croutons…and canned soup. But hey, whatever works! Looks delicious!

    Reply

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    Lora — May 16, 2014 at 8:08 am

    Wow, you sound like you were a sight to see!

    This chicken sounds sooo delish! Would it be okay to use block swiss cheese sliced up in place of the deli cheese?

    Reply

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    Matt Robinson — May 16, 2014 at 8:17 am

    Love this, especially with the Ritz crackers! So easy too, reminds me of being a kid. And my boys would love these! Hope your trip is going better!!

    Reply

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    Anna (Hidden Ponies) — May 17, 2014 at 7:32 am

    Haha, I try on white capris every spring and decide against them for safety reasons :) This is total comfort food, and my kind of weeknight meal! Love this!

    Reply

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    Stephanie @ Eat. Drink. Love. — May 17, 2014 at 9:02 pm

    Oh my gosh, I’m laughing about your shoe because that’s totally something that would happen to me! Glad you ended up finding it!

    Reply

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    Meredith — May 18, 2014 at 3:28 pm

    This sounds incredibly comforting and delicious!

    Reply

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    Linda — May 19, 2014 at 6:26 am

    This sounds so yummy, gonna make it this week… Glad you found your shoe, too funny!!

    Reply

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    Kristyn — May 20, 2014 at 7:08 am

    Oh my – this looks FAB!!

    Reply

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    elaine — May 26, 2014 at 4:30 am

    This was so good! I made it last night and it totally reminded me of my childhood, but this tasted SO much better than what I remembered! YUM!

    Reply

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    Linda — June 4, 2014 at 8:05 am

    I make something very similar, but it has crushed, herb-seasoned croutons for the topping, drizzled with butter. I only use 1/2 of a slice of Swiss per chicken breast, though, and cut the breasts into half thickness. I’m going to have to try this version!!

    Reply

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    Ashley | Our Full Table — June 14, 2014 at 7:04 pm

    This looks amazing!!! I’m adding this to my menu next week!

    Reply

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    Jusy Sorge — July 28, 2014 at 8:27 pm
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    Kathy — August 26, 2014 at 2:47 pm

    If using cubes or chicken broth how much do you use. 2cups.

    Reply

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