Day 23: Swiss Cheese Chicken

It’s hard to believe the month of October will be over in a little more than a week!  We all know what that means: the holidays are coming fast!  When I walked into Home Depot the other day, the greeter somewhat apologized for the empty space where riding lawn mowers had previously been displayed.  In the same breath, she said, “But come back next week and we’ll have all of our Christmas trees on display.” What!??  Guess I shouldn’t be surprised, but it surprised me.

Since the holidays are coming, that means more entertaining for many of us (yay!).  Have you started putting together a list of possible menus for dinner guests?  This recipe would be a great one to serve as it can easily be doubled, tripled, or more, and it bakes for one hour, which means you can put it in the oven and forget about it while you prepare the other elements of your meal.  My only suggestion would be to double the sauce, because if you serve it over rice (as I did), there isn’t enough sauce to spoon over the rice.  Other than that it’s delicious!

Swiss Cheese Chicken
Printable Version

6 boneless, skinless chicken breasts
6 slices of swiss cheese
1 can cream mushroom soup
1 (5-oz) can evaporated milk
1/4 cup melted butter or margarine
coarsely crushed croutons

Grease a 9×13-inch baking pan.  Place chicken breasts in pan.  Cover each with one slice of swiss cheese.

In a small bowl combine soup and milk; pour over chicken.

Pour melted margarine/butter over all.

Sprinkle croutons over top.

Bake at 350F for one hour.  Serve with rice.

source: Heritage Cookbook