Monday, January 23, 2012

Swiss Chicken

I've got a bit of a problem.  Well, if you ask my husband, I've got many problems.  But we're not going to go there.  The problem I'm talking about is my funny phobia of cooking the same thing twice in a relatively short period of time.  I do NOT cook the same thing after a week of making it.  I don't cook the same thing twice even in a month.  I will RARELY cook the same thing even six months after the last time I've made it.  

I prefer making a recipe once a year.  Is that weird?  I'm less weird about cooking the same breakfast foods.  I rotate those recipes about every 4-6 months.  But dinners?  Yeah, I prefer at least a year between making them again.  There are just so many options to try; why limit yourself to the same thing?  That's how I see it.

Since I have that particular phobia, my kids completely forgot about today's recipe.  It's actually been several years since I've made this one.  It comes from my mother-in-law's good friend, Kathy Howard.  I love trying her recipes!  And my kids loved eating this one!!

What I like about this recipe most is that you don't have to pre-cook the chicken.  So the prep time to assemble this recipe is very quick!  I also like that it doesn't have to go right into the oven once it's put together.  I assembled this the morning I needed it, covered it and put it into the fridge until I was ready to bake it that evening.  It gave me plenty of time to work on homework with the kids after school and not have to worry about making dinner as well.

It'd also be nice to take to a family needing dinner, assembled and covered with baking instructions written right on top.  Then they can bake it whenever they need it.

Or it'd be perfect to leave for a babysitter to pop in the oven.

So many possibilities!

Here's what you'll need:

4 boneless, skinless chicken breasts
salt, pepper, garlic powder to taste
8 slices of Swiss cheese
1 can cream of chicken soup
1/2 soup can water
1 pkg. Stove Top stuffing
1/4 C. margarine
1 1/2 C. water

Cut chicken breasts in half or into small serving pieces.  Season both sides well.  Place in a greased baking dish.


Cover with cheese.

Mix cream of chicken soup and 1/2 soup can of water;

Pour over cheese and chicken.

 Prepare the stuffing as directed on the box using the 1/4 C. margarine and 1 1/2 C. water.

 Put stuffing on top of the soup.

Cover with foil.  I like to write the instructions on the foil for a babysitter, husband, a friend in need, or if I make this in advance and put the recipe away.

Bake at 325 degrees for 1 hour covered.  Then uncover and bake another 30 minutes.

This is what it'll look like when it's done baking.  Mmmmm...

Soooooooooooo delicious!  My kids absolutely loved it!! 

Check back soon.  I'll be doing my first ever GIVEAWAY this week!!  I'm so excited about it!  So, make sure you come back and enter.  Have a great day!


Evelyn said...

Thanks for such a simple and easy weeknight recipe. I'm intrigued to try it.

Unknown said...

My husband has to deal with different things for dinner all the time too! I can't even begin to tell you the last time we just had plain old spaghetti!Too many good choices out there!

Hannah said...

I'm SO glad to hear I'm not the only one!

Mari said...

Do you think that this recipe would work after being frozen? I'm going out of town, so I'm trying to find some recipes that I can fix and freeze for my husband. He has forgotten what life was like before we were married haha! And by the way, this looks sooo yummy and easy!

Hannah said...

Mari, I think this recipe would be great frozen. You're such a good wife making sure your hubby will be able to eat well while you're gone!

JenMarie said...

This looks soooo good. I love swiss cheese. I have done something similar with cream of celery and sour cream and it's fabulous as well.

Mari said...

Thanks! After freezing it, would you recommend defrosting it first or putting straight in the oven? I'm new to freezing meals, so I'm trying to make sure I do it right.

Jean said...

I make this all the time, but without the cheese and I double up on the stuffing. It is the best and there is never leftovers.

Hannah said...

Mari, I would definitely let it thaw first. That way, the chicken will cook correctly.

Jean, I'm glad to hear you usually double the stuffing. The last time I made it I was contemplating trying that. Next time I will for sure! Thank you for commenting!

Kimberly said...

I found your blog through a pin on Pinterest for the American Chili Casserole. I'm going to try that recipe, but onight we're trying the Swiss Chicken. It looks great and my family is going to love it!
Thanks for sharing!

Anonymous said...

I was in such a hurry I didnt make the stuffing before pouring it onto the soup...eek!! We will see how it turns out I geuss :/

-ija said...

I am 2 minutes from taking mine out of the oven, but wanted to leave you a comment. This recipe looks so DELICIOUS and my husband and I can't wait to eat! Thanks for posting such an easy and comforting recipe. I too don't cook the same thing more than once! I hope that you'll give my blog a read once in a while. I am new to the blogging world, but am looking forward to sharing my love for cooking and baking :)

Melanie said...

Great recipe... I did substitute chicken broth for the water. My husband and kids loved it. Thanks for sharing.

Linda said...

I have a recipe very similar to this and it is yummy. I have always called it Company Chicken. Double stuffing is so good with this also.

Wind Dial Farm said...

I have almost the same phobia of dinner remakes. Sometimes though I might make sort of the same thing but change it up a bit a few months later. I'd be interested in putting some veggies in with this or using a different cheese.

Anonymous said...

Thank you for sharing this recipe! So easy and my husband loooooves it!

Kay LeFevre said...

Looks great! Thanks for posting, I saw it on Pinterest! I will add your blog.

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