I ran across this Baked Chicken Breast Casserole recipe in the newspaper. I made a few alterations myself, but my family loved this dish. The chicken is super juicy, and with the creamy sauce and crunchy topping it is a match made in heaven.
I made a 9×13 pan as I almost always do. So just alter the below ingredients to the size of your family.
If you are not a can soup person, just substitute heavy whiping cream in place of the can of soup. If you do this, whip your cream a little unitl if gets thicker about the consitency of pudding. Then you could add some sliced mushrooms, broccoli, peppers, or whatever vegis your heart desires!
I served this dish with a side of steamed broccoli. I ended up mixing it in with the creamy gravy and crunchy topping, so next time I think I’ll add the broccoli right into my casserole.
Ingredients:
- 4 Chicken Breasts
- 1 Can Cream of Mushroom Soup
- 1 T. White Wine
- 1/4 c. butter, melted
- Milk
- Dry Stovetop Stuffing Mix/ Bag of Croutons
- Swiss Cheese, shredded or slices
Instructions:
1. Mix the soup, wine, and butter together until it all comes together and forms a sauce the consistency that evenly coats a spoon (this technique is called “nappe” in french and are the terms I also learned when at Le Cordon Bleu- writing this post is kinda like a refresher course on terminology for me thanks for bearing with me 😉 If you want to add milk instead of wine that is totally fine or add a little of both 🙂
2. Put chicken breasts in a 8×8 baking dish.
3. Cover breasts with sauce.
4. Lay or sprinkle swiss over top.
5. Last but not least cover with your croutons or stuffing mix.
6. Cover with foil and bake at 350 degrees for about 45 minutes. Then uncover to crisp up the top for about 15 minutes.
7. I made a 9×13 and had leftovers, which was the goal, so I just put individual servings in containers and popped in the freezer for later use in my husband and I’s lunches for work.
Let me know what you did to make this dish yours? What did you alter so that your family liked it better?
- 4 Chicken Breasts
- 1 Can Cream of Mushroom Soup
- 1 T. White Wine
- ¼ c. butter, melted
- Milk
- Dry Stovetop Stuffing Mix/ Bag of Croutons
- Swiss Cheese, shredded or slices
- Mix the soup, wine, and butter together until it all comes together and forms a sauce the consistency that evenly coats a spoon (this technique is called "nappe" in french and are the terms I also learned when at Le Cordon Bleu- writing this post is kinda like a refresher course on terminology for me thanks for bearing with me 😉 If you want to add milk instead of wine that is totally fine or add a little of both 🙂
- Put chicken breasts in a 8x8 baking dish.
- Cover breasts with sauce.
- Lay or sprinkle swiss over top.
- Last but not least cover with your croutons or stuffing mix.
- Cover with foil and bake at 350 degrees for about 45 minutes. Then uncover to crisp up the top for about 15 minutes.
- I made a 9x13 and had leftovers, which was the goal, so I just put individual servings in containers and popped in the freezer for later use in my husband and I's lunches for work.
Leave a Reply