Chicken breasts topped with Swiss cheese and baked in a creamy white wine sauce. I made this dinner for my senior prom date almost 20 years ago. She is but a distant memory, while this chicken dish is a HIT when I have the men over for dinner parties If desired, serve with mixed greens tossed with pecans, a fruit vinaigrette and crumbled blue cheese. Add herbed egg noodles and a crusty bread, and youve got a meal made in heaven
Creamy Swiss Chicken Ingredients
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1? cups white wine
1 teaspoon garlic powder
teaspoon cayenne pepper
1 teaspoon mustard seed
cup sour cream
4 slices Swiss cheese
cup seasoned croutons
2 tablespoons butter, melted
How to Make Creamy Swiss Chicken
Preheat oven to 350 degrees F (175 degrees C).
Arrange chicken in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the soup, wine, garlic powder, cayenne pepper, mustard seed and sour cream and blend together; set aside.
Top each chicken breast with a slice of Swiss cheese and pour sour cream mixture evenly over the chicken. Crush the bag of croutons and sprinkle evenly over all, then drizzle with melted butter.
Bake at 350 degrees F (175 degrees C) for 50 minutes, or until chicken is cooked through and juices run clear.
Creamy Swiss Chicken Nutritions
Calories: 512.9 calories
Carbohydrate: 14.3 g
Cholesterol: 128.9 mg
Fat: 26.7 g
Fiber: 0.5 g
Protein: 38.6 g
SaturatedFat: 14.3 g
ServingSize:
Sodium: 752.8 mg
Sugar: 2.1 g
TransFat:
UnsaturatedFat:
Creamy Swiss Chicken Reviews
This dish was yummy, my boyfriend liked it too. Changes I made: I seasoned the raw chicken with some salt, cayenne pepper, and garlic powder first. In the sauce I cut it down to a lil under 1 cup of wine and there was no strong wine taste, I used white zinfendel (sp?) that is actually pink. I added quite a bit extra garlic powder, enough until I could smell it in the sauce. Instead of mustard seed I added about a tablespoon of dijon mustard. I let the chicken sit overnight with the cheese and sauce on it. Right before baking I added the croutons and melted butter. I did not measure it, just added what I thought Id want. I baked pepperidge farm puff pastry shells, halfed them, and placed the chicken and sauce over it. Really good
I have made this several times,I do cut back on the wine some.This is very easy to make & tastes wonderful
AWESOME, IF YOUR BROWSING THROUGH CHICKEN RECEIPES CHOOSE THIS ONE
I have made this several times for my husband and family. It is our favorite chicken recipe. I used StoveTop chicken stuffing which added a nice herb flavor. I also eliminated the mustard seed as it was too tangy for my taste. I agree with others that the wine should be reduced to about a cup or less. This is an easy recipe that can be made in advance of company.
Yummy After reading the reviews, I made sure to season the chicken with several seasonings: cayanne pepper, fresh ground pepper, 3 garlic cloves, thyme and salt. I used the full amount of wine called for and it made the sauce taste excellent I must have used double the amount of croutons called for and I loved it. I also used triple the cheese because the breasts were huge.
This was good, but all the topping slid off both times Ive made it
I made this exactly as directed (I didnt read the reviews til it was already in the oven). Then I worried about the amount of wine... I neednt have. It came out delicious. The entire family enjoyed it - from my 5 year old to my very picky husband It was an easy, delicious weeknight meal.
Really good recipe. I used crumbled up ritz crackers instead of the bread crumbs and used more cheese. Since Im not a huge wine fan I would probably reduce the wine to 1 cup next time but my boyfriend who loves wine liked it as is.
This should realy be called creamy swiss WINE chicken. This is a great easy recipe but definetly has a strong wine taste so if you love wine you will love this recipe (I dont like wine so next time ill use 1/3 cup instead) chicken came out super tender though (that was my favorit part.) this recipe is great over rice too Will make again with less wine. Thanks for sharing this recipe
I made this dish tonight for 8 friends and it was just delicious. Presentation was beautiful and it tasted as good as it looked. I followed the recipe exactly except the mustard seed, I used dijon mustard. Definitely a keeper
SUPER DUPER I didnt have any white wine on hand so I had to use marsala instead. It was wonderful and my whole family devoured this quick, easy, yet very elegant dish thats just perfect for either a week night meal or a nice dinner party. Thanks so much Dan
I have to agree...the wine amount was too much. I used half the amount and it still was too much. I also used half sour cream and half cream cheese (didnt have enough sour cream) and it was good. I still think it needs something else? The chicken was very moist though.
I didnt like the recipe. I think the chicken breasts were too big and needed to be smaller. I am not sure if I will be making it again.
So good and so easy. I was sick one night and this is what I was going to make that night. Being the sweetheart that he is he made it and came out great. He said he had no problems.
Very good. Even my husband liked this recipe
This was far and away one of the BEST recipes I have gotten from allrecipes Even my 8 yr old picky son loved it
This is really good Tried it because I wanted something new to do with chicken. At first I was scared with the amount of wine it calls for, but when you add the mustard it really comes together nicely. Dont over salt this dish because the seasoned croutons, add more salt and flavor. I only wish that it had MORE sauce. I think next time I make it, I will leave off some of the croutons. All those croutons soak up that delicious sauce So overall MORE sauce and less croutons Thanks for sharing
This was good and so easy to put together. Although next time I would definitely put less wine. A lot of the flavor seemed to come from the croutons. So you might want to put some seasonings in the sauce/chicken. I also didnt have mustard seed so just substituted dijon. Think I might try it with Panko next time.
Great recipe and very easy to make. I followed the advice of other reviewers and cut the wine in half.
I am sorry, but this is a very bland unappetizing recipe. I cannot think of anything that would make it more appealing.
My picky 6 and 8 year old raved Theyve asked for it several times since... the flavors all come together so nicely.
TOO much wine... and bland... my son and I tried to eat it, but threw the remainder out... My husband ate most of his, but agreed it would not be a recipe I should repeat. I would omit the wine and add more cayenne and maybe chili poweder?.,.. not sure..
My daughter thought this was the best chicken she has ever tasted. She loved the sauce and how creamy it was, loved the cheese. I used Provolone cheese and mushroom soup and one cup Sauvignon Blanc.
This was very good. I added a little extra cayenne pepper and probably 3/4c of wine. (There was still plenty of flavor from the wine.) I also left out the mustard seed and it was still very good. The sauce was good on rice. This recipe is a keeper
I put in about 1/2 cup of sherry wine and used a teaspoon of dry mustard instead of the mustard seeds. The sherry wine compliments the swiss cheese very nicely with its nutty flavor. Dont use cream sherry, it will be too sweet. I could have put a little more in without affecting the taste. The sauce is delicious, my husband raved about the dish.
OMG this is sooooooo easy to make and absolutely delicious. I had to omit the garlic, some of my family do not like garlic but nevertheless it was awesome
Awesome chicken. Giving 4 stars because we tweaked the recipe according to other reviewers suggestions. We used about 2/3 cup wine, and it was still a strong taste, but I kinda liked it. We also seasoned the chicken with salt and pepper before we cooked it since other reviewers found the chicken somewhat bland. It turned out great This will go into our regular rotation. Thank you.
Awesome and easy
It was good but next time I will reduce the wine to maybe half the amount. My family didnt like the wine taste. I also used reduced fat cheese and lite sour cream. Will try again.
Fabulous I always double up on the cheese cuz I LOVE Swiss cheese and season the chicken with salt and garlic pepper. I dont keep croutons around so I use a box of Whole Wheat or Cornbread stuffing (which i always have around) and it really makes the meal pop
This was really good. I did reduce the wine a bit and was glad I did, as I think the full amount would have been too strong. I stirred a few spoonfuls of the sauce into angel hair pasta, then topped with the chicken breasts. It had a great flavor, and smells wonderful in the oven.
This recipe is great. I reduced the fat a little by using low-fat/low sodium cream of mushroom soup, 2% milk swiss cheese, and reduced fat sour cream. Additionally, I added a small can of sliced mushrooms to complement the soup. Lastly, I used Pepperidge Farm Stuffing mix instead of croutons. The end result was wonderful My husband (who has a very sophisticated palate) loved it The chicken was tender, the sauce was rich (even with the lower fat substitutes)- it is a recipe I will use again and again:)
This was an ok recipe. The sauce tended to break apart. I seasoned the chicken before baking and reduced the amount of wine as recommended by several other people. This recipe did not wow me but was well received by my partner.
Absolutely wonderful I didnt use the mustard seed because I didnt have any. This was so easy and such an elegant dish Thanks
One of my favorite recipes. Delicious
I chose this recipe because it had all the ingredients I love....plus it seemed like a relatively easy dish to prepare on a busy weeknight. However, the combination of flavors fell short for me. First of all, you really must season your raw chicken. Not seasoning the main ingredient is like taking a shower without soap Secondly, like most reviewers, I used less wine than called for, a 1/2 c. Now, Im a wine lover, but I could have used even less, maybe 1/4 c. I think my main issue with this ingredient combo was the wine with the condensed soup...didnt mesh well for me. I seasoned the sour cream/soup mixture with pepper, garlic/onion powders, paprika, and replaced the mustard seed with dijon. In addition, I crushed some garlic & cheese croutons and added that to the mixture for extra flavor. I also sprinkled extra crushed croutons on top of the assembled dish, covered with foil, and baked 40 minutes. I sprinkled just a few remaining croutons on top and broiled the last 2 minutes to get a nice, crunchy top. I omitted the butter altogether and didnt miss it. Even with the tweaks, I didnt thoroughly enjoy it as much as I anticipated, however, Im a recipe tweaker by nature, and will likely attempt this recipe again with some adjustments.
This was good, a change from just chicken. I also used a little less wine as others have mentioned. Made with rice that I used chicken broth rather than just water, I enjoy the flavor a little more that way.
I was expecting a wonderful dish because of all the great reviews, but we really didnt care for this at all. The wine taste was overwhelming, even at half a cup, there was entirely too much sauce for four breasts. We wont have this again.
My husband LOVED this recipe. It was so quick and easy to make and as for cleanup, well..there was nothing left to cleanup I used cayenne, S&P, garlic over chicken cutlets..they cooked up perfectly. I only had half the sour cream, added 1/4 of the wine and it was awesome, not too rich. A variation would be to double the Swiss even cook up some bacon strips and make it like a Cordon Bleu
My family liked this. I agree with the other reviewers, to much wine. I also used dijon mustard and I think it gave it to much zing. Next time I will use the mustard seed and cut back on the wine.
This is pretty good. I used a single-serve bottle of chardonnay, which is about 1 cup, and I didnt think it was too much wine at all. I used dijon mustard, but I didnt notice it in the dish much. I served it over brown rice. Changes that I suggest would be to double the croutons and cut back on the cayenne (I thought it was too overpowering).
Although the chicken was very moist I found it had too strong a wine taste. I would definitely cut back on the wine or eliminate it altogther.
This is a favourite in our house. I like to season the chicken breasts with salt, pepper and thyme before putting the swiss cheese on. I use WAY more croutons then the recipe calls, so I dont reduce the amount of wine since the extra coutons just soaks it all up. I love the kick that the cayenne and the mustard seeds provide.
I wanted to find a way to use my leftover rotisserie chicken without just heating it up again. Instead of the chicken breasts, I pulled the remaining chicken pieces off of 2/3 of a medium-sized chicken. I also used shredded Swiss cheese instead of slices. It turned out to be a tasty casserole
This is really an excellent recipe, but I did make a couple of changes. I doubled the recipe but used about half the wine, because the first time I made this the flavor came out a bit too strong for me. I also used about 1 1/2 cups of croutons on top for a nice crunchy topping. Broccoli is also good in this sauce, cooked with the chicken. It is a very versatile recipe and responds well to different combinations of spices.
This was easy and good, not great for me. I substituted sparkling apple cider for the wine.
Not a keeper , sorry. The chicken was moist but was too bland , even my husband who eats everything wasnt crazy about this dish. The Anniversary chicken found on this site is still one of his favorites.
I made this for my boyfriend and he loved it. Now I make it for the rest of my gay friends who would never think of eating a casserole. Great meal before or after a Tea Dance
This was yummy even the kids liked it. I didnt have mustard seed or mustard powder, so i used dijon mustard. I will make again.
This was excellent It had just enough cayenne pepper to give it a kick that was unexpected but delicious. I added fresh sliced mushrooms before adding the sauce. It was perfect.
I was a little scared serving this to my picky husband and kids. And surprisingly they loved it. Next time I would add more cheese.
About 1/3cup of white cooking wine, 1 tsp of ground mustard, no cayenne, buttered panko bread crumbs the rest as-is. Really good
This was ok....it reminded me of a lazy version of Chicken French, which neither my husband or I care much for. But if you do, then give this one a try.
Yummy Easy to do and uses ingrediants I usually have on hand. Hubby raved and I enjoyed it as well. I didnt need to change a thing, it is perfect as is.
Very good. I cut back on the wine to about 3/4 cup and doubled all other spices, plus I salted and peppered my chicken before topping with Swiss. I used Italian seasoned bread crumbs instead of the croutons. Had a nice amount of zing and the boyfriend loved it. Reheats well too.
Wonderful My husband and I both loved. This is a keeperI think I will add more swiss cheese to it next time.
I had doubts about trying this recipe, but Im glad I did, its GREAT I dont know how to describe the flavor, but it was out of this world. I followed the recipe as is (except sub. broth for the wine) and it came out perfect. This makes a sauce that I ladled over noodles with greens on the sides. Wonderful meal. Thank you.
I halved the recipe, but didnt use a full portion of the wine. It tasted all right, but I didnt like that the sauce spread so much and we had to scoop it back over the chicken. Next time I think Ill make the following changes:Season the chicken a bit before putting the cheese on. It was a tad bland for us. Ill also cook the chicken a bit, then put the cheese on. Heat the sauce on the oven and then pour over the chicken with approx. 5 min of cooking time left. Sprinkle croutons (no butter) on the chicken and broil for a couple minutes. Ill re-review after my second try.
I thought this came out great My fiance and I love it. I did use dijon mustard instead of mustard seed and seasoned the chicken with salt, pepper, and garlic powder before putting the cheese on top. I also cut back on the amount of wine. It turned out wonderful...will definitely be making this again.
I dont use cayenne & didnt have mustard seed or seasoned croutons, so I subbed Dijon Mustard and crushed up "stove top" type stuffing mix. Added a pinch of dill weed (as I usually do in any cream recipe) and we thought this was absolute FABULOUSServed w/Egg Noodles with the sauce over top and it was a hit in my home. Gone into my recipe box for future retrieval
I thought this was great If you use a good wine (and like wine) the amount of wine shouldnt be a problem but I could taste it. I particularly liked the little bite from the cayenne and the slight crunch from the croutons.
Mix cream of chicken with herbs and cream of mushroom with roasted garlic used provelone cheese (but have used swiss too both yummy) made stuffing with sausage a little on the moist side and put that on top covered and cooked covered 45 min. and another 15 - 20 min uncovered to brown up stuffing Fantastic meal
Usually my husband refers to chicken cooked in a sauce such as this as "chicken in glop" However he asked for me to make this dish again I used 1/2 cup white wine, real garlic and garlic powder, ground mustard instead of mustard seed. The cayenne pepper adds a great touch
Using the suggestions of some of the other reviewers I used only half of the wine and used italien bread crumbs instead of the croutons. I served it with pasta and we all thought it was delicious...even our two picky preschoolers
I did not care for this recipe. Served for a party everyone ate politely.
This was delicious. My husband loved it too. After reading other reviews, I only added 3/4 cup of wine and it still had a great wine flavor. Next time I make this I will add more cheese and a little more cayenne pepper. This is definitely a keeper. Thanks.
I made this for dinner last night. we had company and everyone loved it i used 6 chicken breast, 1/2 stick of butter, and alost the whole box of crushed seasoned croutons. i will be making this again and soon i wished we had left overs but it all went
I made this recipe for my boyfriend and another couple, and they all really liked it. I didnt like it that much, though. For those of you making it, I would definitely add more spices (double the cayenne pepper and add additional spices as desired). I would also cut back on the the white wine. 1 and 1/4 cups is way too much unless you really like a strong wine taste in the finished product.
Very nice. I made this for my husband and grandson. I would have added a little more seasonings or herbs, but both the guys gave it a thumbs up as it is, so cant argue with that. Will make this again.
I have made this several times,i will sometimes add a little more wine than dan suggests.and i never have any complants,you will like this one
Love, Love, Love
Dan I cant believe your prom date let you get away after you made this for her I love it, and I just had to take the time to tell you. Thanks
Great Loved it very good I did season the chicken like other and I used cream of celery soup. I LOVE wine, however would reduce it to maybe 3/4 a cup instead of 1 1/4 cup next time. I also increased the croutons. Served it with garlic bread and a wild rice on the side.
WOW, this was FABULOUS My boys are so picky and even they loved it. I served it with plain white rice and the extra sauce tasted great mixed in with it. I did cut back on the wine the second time I made it (to a little less than a cup), it was a little strong and I added more crushed croutons and butter than called for, yum I will be making this one again and again.....thanks Dan
After reading all of the great reviews for this recipe, I was extremely disappointed that for me it just came out okay. I followed the recipe word for word. If I choose to make this again, I will definitely use much smaller chicken. The chicken was really big and no one finished even half. Also I would use much less wine because the taste was really strong.. The garlic powder was also too strong for my liking (I usually love the taste of garlic, I think it might be better with fresh garlic). :/ Despite the few flaws, overall it was alright. The croutons were delicious on the top. Hopefully if I try this again I can get it right.
What a wonderful base recipe I did have to make a couple adjustments due to not having all the ingrediants, but it still turned out wonderful I didnt have any cream soup, so I used an alfredo made with parmesan and mozz. I doubled the spice and added a little CURRY, strange I know but it added a little something that made this recipe memorable. My boyfriend brought the leftovers to work and happily devored them long before dinnnertime. Thanks for a great recipe
This tastes like chicken with cheese fondue... which I really liked, others werent as sure but I think it comes down to if you like cheese or not. Very easy to make for a large party.
This was a household hit I watched my dinner guests scrape their plates.. :)
My family(even the kids)really loved this dish... Thank you
This is an excellent recipe In fact, its my favorite that Ive tried from this site. The flavors are wonderful, and they remind me of a fondue. Thank you so much
If you like swiss cheese, youll probably love this. It kinda smells weird to me. Definitly cut back the wine at least by half. Chicken was very tender. I wont make again.
This was quite tasty. Im giving it 4 stars as I changed the recipe a bit. I used 3/4 cup white wine and 1/8 tsp cayenne. I also substitued mustard powder for mustard seed and crushed whole wheat Ritz crackers for the seasoned croutons. I didnt grease the baking dish 1st as I figured the chicken wouldnt stick due to the sauce & it didnt. I thought the Swiss cheese would remain on top of the chicken pieces (like chicken parmesan) but it melted nicely into the sauce. The good thing about this recipe is that it had some tang due to the cayenne & mustard. Sometimes recipes with cream of chicken soup turn out to be pretty bland.
This was delicious I didnt have cayenne pepper or mustard so I just used regular pepper, and frenchs fried onions instead of croutons. The rest I did the same. So good
I have made this many times.I do reduce the wine some.I also add some onion & garlic powde.
This dish was very delicious and not too difficult to prepare. We have even prepared it on work nights.
This is awesome. Ive made this over and over. For those who whine over the size of the chicken breasts, simply filet them in half sideways. Everyone I have served this to loved it.
THIS WAS WONDERFUL..... MY FRIENDS THOUGHT THAT I HAD WORKED SO HARD ON DINNER BUT TOOK NO TIME TO PUT TOGETHER
Thanks Dan This chicken dish was fantastic. My whole family loved it and we will definately be having it again. The only change I made was to reduce the wine to 3/4 cup (as per previous reviews)and it still had a delicious wine taste. I served it with a rice pilaf and bread sticks (to soak up all the yummy sauce).
Really good Made it for Xmas dinner. I doubled the recipe but would leave or reduce the amount of cayenne pepper. It was overpowering. Will definitely make again.
I have made this several times and it is one of our familys favorite chicken recipes. I always generously season the chicken breasts with creole/cajun seasoning, or Lawrys seasoning salt and garlic salt and pepper. Also, I only use about 1/2 to 3/4 cup white wine depending on for whom Im cooking. It does make a lot of sauce (which we love) so good over noodles, rice, or potatoes.
This is amazing. I made as is except I used less wine. I used 1/2 a cup. Oh I also used Havarti instead of Swiss. I lived the sauce. We served this over white rice. I highly recommend.
I made this recipe over the weekend and actually heard my husband raving about it to a friend on Monday The wine really makes this dish. Have not done this yet, but next time I will add mushrooms as they tend to hold wine flavor so well. Thanks for a new favorite
This was just ok. I noticed most of the reviews said the dish was on the bland side so I used really garlic & extra mustard. It wasnt bland at all, in fact the wine was quite an overpowering flavour. Also, I didnt like the croutons on top as they were almost burnt after 30 mins cooking and the flavour of them was not nice at all. Still prefer BARENGATE BAY CHICKEN from this site as a dish made with a can of soup base.
It was a little too sweet for my and my familys liking, we had to add some salt to it. Otherwise it was pretty good.
This was delicious.Its great with a green bean side dish.Even my kids loved it they wanted more
The sauce was a lot thinner then I expected. It was not as good as I was hoping it would be, mabey b/c I used chicken broth insted of wine. The sauce tasted like a thinned out version of cream of chicken w/ added garlic. I ended up taking the chicken out and fring it with bread crumbs b/c I could not imagine serving it
Wow...what a great dish I decreased the wine to 1/3 cup and subsituted about 1tsp spicy mustard for the mustard seed. There wasnt a strong wine taste nor was the meat bland. It was perfect. I even used Mozzerella instead of swiss for two pieces of chicken (only had 3 pieces of swiss) and while I dint like the taste as much, it still was pretty good. We loved this recipe Thanks for sharing.
I thought this was really good, as my husband LOVED it, but we both really like swiss cheese. I only used 4 chicken breasts and there was lots of sauce, but thats the way I like it. I would probably add more crushed croutons next time. Yum
Recipe was excellent, however I felt the wine was a little overpowering, so I cut down by a 1/4 of a cup the next time I made it, and it seemed to take the edge off. Leftovers taste great and very easy to prepare.
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