SWISS CHICKEN SUPREME

Swiss Chicken Supreme image

Smothered in a thick sauce and topped with buttery cracker crumbs, this entree is a hit whenever Stephanie Bell serves it. "Everyone requests the recipe," she writes from Kaysville, Utah. "I've tried to lighten it up, but I can't replicate the flavor. Any help would be appreciated." To see how we trimmed down Stephanie's dish, pick up the Dec/Jan 2006 issue of Light & Tasty magazine.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

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Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon dried minced onion
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 slices (1 ounce each) Swiss cheese
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup sour cream
1/4 cup water
2 cups crushed butter-flavored crackers (about 50 crackers)
1/2 cup butter, melted

Steps:

Place the chicken in a greased 13-in. x 9-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.

Nutrition Facts :

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