Swiss Mushroom Chicken

The creamy, cheesy sauce in this upscale but homey dish has a hint of wine that gives the checken great flavor with minimal fuss. A topping of stuffing and savory parmesan cheese caps the casserole.

Swiss Mushroom Chicken

Photo by Deborah P.

  • Prep Time


  • Total Time


  • Servings



  • 2

    boneless, skinless chicken breasts (about 1¼ lbs)

  • 1

    cup thinley sliced white muchrooms

  • 4

    tbsp butter, divided

  • 1

    (10.75 oz) can condensed ceam of chicken soup

  • ½

    cup white wine

  • 4

    slices swiss cheese

  • 1

    (8 oz) pkg stuffing mix for chicken

  • 3

    tbsp grated Parmesan cheese


1. Preheat oven to 450 degrees F. Cut chicken breasts inot 1 inch cubes; set aside. 2. In large skillet over medium high heat, melt 1 tbsp butter. Add sliced mushrooms and saute until they give off most of their liquid. Add chicken to skillet; cook until cubes lose pink color, about 3 mins. Put chicken and mushrooms into 13×9 baking dish. 3. In medium mixing bowl, stir together soup and wine until smooth. Lay Swiss cheese clices over chiken mixture; spon sauce evenly over top. 4. Cover with stuffing mix; sprinkele parmesan on top. In small bowl covered with plastic wrap, melt remaining 3 tbsp butter in microwave on medium, about 30 seconds. Pour evenly over topping. 5 Cover with aluminum foil and bake 10 mins. Remove foil; bake until top is golden, about 9 mins.


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