Swiss Chicken

By wmedders

Ingredients

• Kalista SchwarzrockMay 2, 2010 at 6:33pm
• Subject: swiss chicken
• Kalista Schwarzrock May 1 at 8:35pm
• Ingredients
• 6 * 6 boneless skinless chicken breast halves, cut into bite-size pieces
• 2/3 * 2/3 cup shredded swiss cheese
• 1 * 1 cup reduced-fat cream of chicken soup
• 1/2 * 1/2 cup light sour cream (I use Greek Yogurt. 130 cal./cup as opposed to 420 cal./cup)
• 1/2 * 1/2 cup white wine
• 1 * 1 teaspoon garlic powder
• 1/2 * 1/2 teaspoon dry mustard
• 1/4 * 1/4 teaspoon cayenne pepper
• 1/2 * 1/2 cup crouton, crushed

Preparation

Step 1

Directions
Grease a 9X13 disposable foil pan with non-stick cooking spray. Any pan will work. I just copied from the website.

Place chicken pieces in dish.

Sprinkle with swiss cheese.

Mix together remaining ingredients and spread over cheese.

Place croutons in a ziploc bag and crush with a rolling pin or tenderizing hammer.

Sprinkle with croutons.

Bake at 350 degrees for 50 minutes or until bubbly. Cover with foil mid-way through cooking if croutons start getting too brown.


I also make some noodles and serve the chicken and sauce over it. Yum! It's both mine and Frank's new favorite. The cayenne and the wine are amazing together!! You can also make it ahead of time and freeze for up to a month and thaw it in the fridge over night before you cook it.