Grandma's Swiss Chicken

I think we all have those recipes that remind us of our childhood and this is that recipe for me. I've never posted it here because frankly, I haven't made it in a very long time. I grew up eating it at least monthly and made it for my husband many times, but then I moved on to different kinds of recipes. Mainly ones that don't call for cream of chicken soup haha. Cream of chicken soup was a total staple in my family's recipes growing up, but it isn't my first choice now. That being said, you HAVE to use the can version or it just won't taste as good. I promise!
This is a very basic recipe with only a few ingredients, but it is pure comfort food. It's chicken breasts topped with melty Swiss cheese, a creamy sauce and the BEST breadcrumbs of your life. I always tried to scoop as many breadcrumbs out of the pan onto my plate as I could. They get so perfectly crisp and delicious.
Then you serve it over some white rice and everyone is happy. Totally simple, almost all pantry-friendly and it makes one yummy meal. Did you have something like this growing up? I want to know!

Grandma’s Swiss Chicken

4-5 chicken breasts, preferably thin ones

5-7 slices Swiss cheese

2 (10.5 oz.) cans cream of chicken soup

1 cup milk

1/2 tsp. salt

1/2 tsp. black pepper

4 slices white bread, cut or broken into 1-inch pieces

3 Tbsp. butter, melted

1/2 tsp. onion powder

1/2 tsp. garlic powder

cooked white rice, for serving

1. Preheat oven to 350 degrees F.

2. Place chicken breasts in the bottom of a 2-qt. baking dish in an even layer. Place several slices of Swiss cheese on top to cover chicken. Set aside.

3. In a large bowl, combine cream of chicken soup, milk, salt and black pepper. Whisk until smooth. Pour mixture over chicken and cheese until completely covered.

4. In a medium bowl, combine bread pieces, butter, onion and garlic powders. Stir until the bread is evenly coated. Spread breadcrumbs over the chicken, cheese and sauce in an even layer.

5. Bake for 1 hour, uncovered. Serve over white rice.


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