Tuesday, September 24, 2013

Quickie Chickie (as promised on Instagram)

We stopped our school day at 4:00 but still were not finished. Having worked at a steady pace all day and having plowed through two chapters of a difficult read, and Cole having an evening commitment made calling it quits on our education for the day a merciful move.

Even more merciful was the dinner I had on the calendar for the evening. It was a new recipe from an old cookbook. The recipe had only a few steps and those proved very low maintenance which was the reason I was holding out hope that this new dish was at least swallowable because if it was anywhere near average, it was going to appear in regular rotation.

Happily, Swiss Chicken was a hit. When I looked at the kids after dinner had begun, their faces were about two inches nearer their plates than normal and they were eating way too fast. "Sorry!" said one when I corrected, "it's just really really good."

From Instagram...

A keeper! Whoot!

Swiss Chicken
(click here for printable recipe)

I doubled the recipe for my crew and those are the quantities below. The original recipe only served 4 however, if you're gonna go to the trouble of cooking, you really need to score some leftovers. BUT if you only need 4 servings, just use half of the quantity called for.

Here's what you'll need for 8 servings:

8 boneless skinless chicken breasts (or if you're using the ginormous frozen kind, 1/2 of a breast will more than suffice. I usually cut those big pieces into three sections.)
8 slices of Swiss cheese
2 cans of cream of chicken soup
1 cup white cooking wine or chicken broth (I used cooking wine)
1 cup pre-seasoned croutons
1/2 cup butter, melted

Here's what you do:

  1. Preheat oven to 350˚. 
  2. Place chicken in a casserole/baking dish. Cover each piece with a slice of cheese.
  3. In a separate bowl stir together the soup and the wine/broth and pour it over the chicken and cheese. 
  4. Sprinkle the crushed croutons over the top evenly. Don't skimp on the croutons, they really add a nice taste to the final product. 
  5. Finally pour melted butter over everything. {Note: we poured butter over one half of our dish and left the other half butter-less. There was a small difference in taste, but not enough to notice if you want to opt for a lighter version.} 
  6. Bake for 25-30 minutes, being careful not to over cook the chicken. 
We enjoyed our Swiss Chicken with steamed broccoli and wild rice.

Happy cooking!
Original recipe from At Our Table by Roxie Kelley

"All great change in America begins at the dinner table."

~Ronald Reagan

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