Swiss Chicken Supreme Recipes

CROCK POT CHICKEN SUPREME

Steps:

• Gather the ingredients.
• In a large skillet, fry the bacon until crisp.
• Remove the bacon from the skillet and drain on paper towels. (Don't clean out the skillet.)
• Crumble the bacon and set it aside, covered, in the refrigerator.
• In the skillet with the bacon drippings, cook the chicken breasts over medium heat for 3 to 4 minutes per side, until the outside has formed a nice light brown coating.
• Place the browned chicken in a 4- to 6-quart slow cooker . Top with the drained mushrooms.
• Using the same skillet you used to brown the chicken, heat the soup, mixing well and scraping up the pan drippings.
• Pour the soup sauce over the chicken.
• Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken registers 165 F at the thickest part of the meat using a meat thermometer .
• After 4 to 5 hours, top the chicken with the diced cheese and sprinkle with the reserved bacon.
• Cover again and cook on high for 10 to 15 minutes or until the cheese has completely melted.

SWISS CHICKEN

Steps:

• Preheat oven to 350 degrees F(175 degrees C).
• In a 9x13 inch baking dish, layer the chicken breasts, soup and water. Top each breast with a slice of Swiss cheese, then top it all with the breadcrumbs. Cut the butter or margarine into pads and place them over the top of the casserole.
• Bake in the preheated oven for 45 minutes. Let cool and serve.

SWISS CHICKEN SUPREME

Steps:

• 1. Preheat oven to 350 degrees. Pull out a 2 qt. casserole or a 9x13 pan. Lightly grease the baking pan.
• 2. Place the chicken breasts in the pan.
• 3. Cover the chicken with the Swiss cheese.
• 4. In a small bowl, mix the soup with 1/2 can of water. Pour soup over chicken.
• 5. Pour melted margarine over chicken and soup. Top with dry stuffing mix.
• 6. Bake at 350 degrees for 1 hour. Remove from oven, let rest 10 minutes. serves 4-6.
• 7. Notes: This recipes uses Pepperidge Farm stuffing mix. I like the herb seasoned, but you could use cornbread if you prefer. I also amp up the stuffing with some sauteed onions and celery and a couple dashes of poultry seasoning.

SWISS CHICKEN SUPREME

Steps:

• Place the chicken in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with minced onion, salt, garlic powder and pepper. Top each with a slice of cheese.
• In a large bowl, combine the soup, sour cream and water; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° for 30-40 minutes or until chicken juices run clear and crumbs are golden.

MAKEOVER SWISS CHICKEN SUPREME

Steps:

• Place the chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with minced onion, garlic powder, salt and pepper. Top each with a slice of cheese. , In a small bowl, combine the soup, sour cream and milk; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° until a thermometer reads 170°, 30-40 minutes.

SWISS CHICKEN SUPREME

Steps:

• Place the chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with minced onion, garlic powder, salt and pepper. Top each with a slice of cheese.
• In a small bowl, combine the soup, sour cream and milk; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° for 30-40 minutes or until chicken juices run clear and crumbs are golden.

SWISS CHICKEN CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.
• Bake 50 minutes, or until chicken is no longer pink and juices run clear.

MAKEOVER SWISS CHICKEN SUPREME RECIPE - (4.6/5)

Steps:

• Place the chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with minced onion, garlic powder, salt and pepper. Top each with a slice of cheese. In a small bowl, combine the soup, sour cream and milk; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° for 30-40 minutes or until a meat thermometer reads 170°.

CHICKEN SUPREME

Steps:

• Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
• Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
• Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
• Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

SWISS CHICKEN

Steps:

• Place chicken in a greased 13x9-in. baking dish; sprinkle with the cheese and stuffing mix. Combine soup and sour cream; spread over stuffing. Bake, uncovered, at 375° for 1 hour or until the meat juices run clear.