Comfort Food After the Storms: That Swiss Chicken Casserole My Mom Made

Four evenings of storms passed and our refrigerator remained running for three, so I’m cooking again.

The tornado warnings occurred on Monday, followed by severe thunderstorm watches and flash flood warnings. Many farms, parks, homes and campgrounds in North Iowa are experiencing flooding. Our block is located near a creek and we’re thankful it’s remained dry this week.

I wanted the first meal I prepared after our post-storm fridge dump to be simple and comforting. For whatever reason, a casserole my mom used to make popped into my head. It combined chicken breasts, swiss cheese, white wine, and stuffing.

It turns out that this dish is called “Swiss Chicken” or the vague and partially misleading “Chicken with white wine sauce.”

Swiss Chicken casserole is not gourmet. It won’t win any beauty pageants and contains condensed cream of [pick your poison] soup, but it made me happy and it tasted like my mom’s. Comfort food after the storms.

Swiss Chicken
There are a million recipes for this dish and they are nearly identical. I worked from The Girl Who Ate Everything’s post.

Swiss Chicken

Ingredients:
4-6 chicken breasts (or enough to fit into a large baking dish).
1 slice of swiss cheese per chicken breast
1 can of cream of chicken/mushroom/celery soup
1 cup milk
1/4 cup white wine
Black pepper
1 box of stuffing
Melted butter, enough to lightly drizzle over the stuffing

Instructions:

  1. Pre-heat oven to 350℉.
  2. If you are using smaller chicken breasts, pound the thicker part so it’s more uniform in size. If you are using large chicken breasts, slice them in half so you have two thinner halves of equal size.
  3. In a lightly oiled baking dish, line-up the chicken breasts in a single layer.
  4. Top each piece of chicken with swiss cheese.
  5. Combine the soup, milk and wine. Sprinkle in some black pepper.
  6. Pour soup mixture over the chicken.
  7. Sprinkle the stuffing on top and drizzle with melted butter.
  8. Cover and bake for 40-minutes. Uncover and bake for an additional 10-15 minutes or until the chicken is cooked and the stuffing is golden brown. You will need to adjust the length of time depending on how thick your chicken breasts are.

6 Comments

  1. Monica Jertson Cateron

    I LOVE these old cream of something soup casseroles. They remind me of being a kid, and tator tot casserole. Yummy stuff !!

    • Jeni Flaa

      Sometimes cream of something soups hit the spot.

  2. Amy

    Yum–made this tonight, and it was a big hit! I have a variation on this theme I make a lot in the winter: line a baking pan with slices of dried beef (yes, the kind that comes in the little jar), wrap 3-4 boneless/skinless chicken breasts with a slice of bacon each and place them on the dried beef, mix together 1 can cream of mushroom soup and 1 cup sour cream (can use low-fat of both) and spread over the chicken, then cover and bake at 300 for one hour. Take the cover off and bake for an additional 30-60 minutes, until chicken is cooked through.

    • Jeni Flaa

      I’m glad it was a hit! It’s not a haute cuisine dish but comforting. I really want to try the dish you are describing. My mom used to make a dish with the dried beef, too. I’ll save this for another week I need comfort food.

  3. Amanda

    This looks fantastic. I’ve been meaning to try a Chicken Cordon Bleu casserole lately, but this looks better and easier. Yum!

    • Jeni Flaa

      A Cordon Bleu casserole sounds fantastic. If you try it, let me know so I can try it too:)

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