Best Swiss Cheese Chicken Recipes

SWISS CHEESE CHICKEN & STUFFING RECIPE - (4.1/5)

Steps:

• Heat oven to 350°F. Spray 9 x 9-inch baking dish with cooking spray. Arrange chicken in pan and season to taste with seasoned salt and black pepper. Top each breast with a slice of cheese. Combine soup and milk in a small bowl and whisk until smooth. Pour soup over chicken to cover breasts entirely. Combine melted butter and Stovetop in a small bowl (moisten a little more with some warm water if it seems too dry) and scoop over top of chicken. Cover tightly with foil and bake 30 to 35 minutes.

SWISS CHEESE CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine the flour, pepper and salt. Place a piece of cheese on each piece of chicken; tuck in ends and roll up. Secure with toothpicks. Roll in flour mixture. , In a large nonstick skillet, brown roll-ups in butter on each side over medium heat. Stir in the broth, wine or additional broth and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until chicken juices run clear. Remove toothpicks before serving.

SWISS CHEESE SAUCE FOR CHICKEN CORDON BLEU

Steps:

• Melt butter in a heavy saucepan over low heat. Whisk in flour gradually until smooth and all lumps are gone. Cook, whisking constantly, for 1 minute. Gradually whisk in 2 cups milk and cook over medium heat, whisking constantly, until mixture has thickened and is bubbly, about 5 minutes. Add Swiss cheese, salt, and pepper. Cook and stir until cheese has melted.

CHICKEN SALAD IN SWISS CHEESE PUFFS

Steps:

• Heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool. Increase oven temperature to 400°F.
• In medium bowl, stir together mayonnaise, lemon juice, 1/2 teaspoon salt and the pepper. Add chicken, celery, onions and toasted almonds; stir well. Cover; refrigerate until chilled.
• Meanwhile, in 2-quart saucepan, heat butter and water to boiling over medium-high heat. Add flour and 1/8 teaspoon salt. With wooden spoon, beat vigorously over low heat until mixture forms a ball. Remove from heat. Add eggs, one at a time, beating vigorously with wooden spoon after each addition until mixture is smooth and glossy. Stir in cheese. Line cookie sheet with cooking parchment paper. Onto cookie sheet, drop dough by heaping teaspoonfuls.
• Bake 14 minutes or until puffed and golden brown. Remove from cookie sheet to cooling rack; prick side of each puff with tip of sharp knife to release steam. Cool completely.
• Stir pimientos into chicken salad. Using sharp knife, cut off tops of puffs; spoon chicken salad onto bottoms. Replace tops.

CHICKEN, SWISS CHEESE AND STUFFING BAKE

Steps:

• 1. Preheat your oven to 350 F (175 C). Grease a casserole dish and season your chicken breasts.
• 2. In a mixing bowl, mix the white wine (or the milk) with the can of cream of onion soup. Add a couple of spoonfuls of the soup and wine mixture to the casserole and spread it. Arrange your chicken breasts and cover each one of them with a slice of the cheese.
• 3. Pour the rest of the soup and wine mixture over the chicken and the cheese.
• 4. Pour the stuffing mix over the casserole and sprinkle it with the butter.
• 5. Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for 10-15 more minutes or until golden brown.
• Pro tip: If you're going to freeze this casserole, it's better not to add the stuffing and add it whenever you're going to eat it. That way the bread won't get soggy while it thaws. In any case, serve over rice or with a side of steamed green beans.

CHICKEN BREASTS WITH MUSHROOMS, SWISS CHEESE AND WHITE WINE

Steps:

• Sprinkle chicken breasts on all sides with salt, white pepper and nutmeg. In a large frying pan, heat together butter and oil. Add chicken breasts and brown lightly; turn, add mushrooms and shallots around chicken, and continue cooking until chicken breasts are lightly browned on both sides.
• Pour on wine. Cover and simmer 15 to 20 minutes, just until chicken is cooked through. Using a slotted spoon, remove chicken to a warm. serving dish; keep warm. Bring liquid to boiling, stirring until reduced by about half (about 6 minutes). Mix in cheese, cream and paprika. Cook over moderate heat, stirring, until cheese melts and sauce is slightly thickened. Salt sauce to taste. Spoon over chicken. Garnish with cherry tomatoes and a sprinkling of green onions.

SWISS CHEESE CHICKEN PUFFS

Steps:

• In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard the soft dough from inside the puffs. Cool puffs. , Meanwhile, in a large bowl, combine the first 7 filling ingredients. Spoon into puffs and, if desired, sprinkle with chives; replace tops. Serve immediately.

GRILLED SWISS CHEESE AND CHICKEN SANDWICHES

Steps:

• In a small, heavy skillet heat 1/2 tablespoons of the butteer over moderately high heat until the foam subsides, in it saute' the chicken, turning it once, for 12 to 15 minutes, or it is springy to the touch and just cooked through, and on a work surface shred the chicken.
• In a small bowl combine well the mayonnaise, the ketchup, and salt and pepper to taste, divide the mixture among the bread slices, spreading it, and top it with the Swiss cheese. Divide the pickle and onion slices between 2 of the half-sandwiches, top them with the chicken, and cover the chicken, with the remaining half-sandwiches.
• In a small shallow disk whisk together the egg, milk, and salt and pepper to taste, press each sandwich together firmly, and dip the sandwiches, one at a time, in the egg mixture, turning them to coat them thoroughly. In a heavy skillet heat 1/2 tablespoons of the remaining butter over moderate heat until the foam subsides and in it cook the sandwiches, covered, for 4 minutes or until the undersides are a golden brown. Transfer the sandwiches to plates, halve them with a serrated knife, and garnish them with the whole picklesd, cut lengthwise into fan shapes.

CHICKEN TENDERS & SWISS CHEESE CASSEROLE

Steps:

• 1. Preheat oven to 350. Spray 13 x 9 inch glass pan with non stick spray.
• 2. Arrange tenders in prepared pan. Place torn pieces of Swiss cheese on top of tenders. Mix soup and milk together. Pour over chicken. Sprinkling evenly with dry stuffing mix. Drizzle melted butter over stuffing. Cover with foil.
• 3. Bake 40 -50 minutes or until chicken is cooked and no longer pink. Let rest 5 minutes before serving.

BAKED CHICKEN DIJON WITH SWISS CHEESE

Steps:

• Preheat the oven to 350°.
• The sauce-in a small bowl, mix together all the sauce ingredients; taste for seasoning and adjust.
• Place the chicken in a lightly sprayed or oiled 9 x 13 inch glass baking dish; sprinkle lightly with salt and pepper (optional).
• Spread the sauce on top of the chicken.
• Bake, uncovered, until the chicken is cooked through, about 35 minutes.
• Sprinkle with the cheese and bake until the cheese melts, about 5 minutes longer.

DELICIOUS SWISS CHEESE AND CHICKEN CASSEROLE. VERY EASY AND PERF

Steps:

• 1. Thin and mix soup with wine.
• 2. Moisten the dressing/bread crumbs with butter.
• 3. Place chicken in casserole dish.
• 4. Cover with cheese.
• 5. Spread soup mixture over all.
• 6. Cover with dressing and drop a few slices of butter over top.
• 7. Bake at 350 degrees for 30 minutes.

CROCK POT SWISS CHEESE CHICKEN

Steps:

• In skillet cook bacon until crispy, remove and crumble. set aside.
• Add potatoes to crockpot.
• Add chicken to crockpot.
• Add garlic, onion, carrot and soup to crockpot.
• Cover and cook on low 6-8 hours.
• Remove individual pieces of chicken to plates along with vegetables and place one slice of cheese on each piece of chicken.
• sprinkle bacon on top of cheese.
• Enjoy.

SWISS CHEESE-CHICKEN MELTS

Steps:

• On 1 side of each of 4 bread slices, spread 1 tablespoon preserves. Layer with chicken and cheese. On 1 side of each of 4 remaining bread slices, spread 2 teaspoons mustard. Place slices, mustard side down, on cheese.
• On griddle or 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium heat. Place sandwiches in skillet. Spread tops of bread with remaining 2 tablespoons butter. Cook 6 minutes, turning once, until cheese is melted and bread is golden brown.

EASY CHICKEN AND SWISS CHEESE CASSEROLE

Steps:

• 1. Mix all ingredients except miracle whip and milk. Mix the miracle whip and milk together and pour over chicken mixture. Stir until well incorporated.
• 2. Pour into greased casserole dish. Bake at 350 degrees 30 minutes

SWISS CHEESE AND ONION RING CHICKEN BREASTS

Steps:

• Preheat oven to 350°F.
• Place chicken breasts in baking dish.
• Cover chicken with mushroom soup.
• Cover dish with foil and bake for 45 minutes.
• Remove from oven. Remove foil. Place cheese slices over chicken pieces.
• Top with Durkee fried onions.
• Leave uncovered and return to oven for an additional 15 minutes.

POACHED CHICKEN BREAST WITH SPINACH AND SWISS CHEESE

Steps:

• Using a mallet or meat tenderizer, pound the chicken breasts until the meat is flat and even.
• Season the chicken with salt and pepper.
• Add a layer of spinach and a slice of Swiss cheese. Roll each breast tightly to ensure that the filling can not escape.
• Wrap each breast tightly in aluminum foil.
• In a deep pan, bring the water to a boil.
• Place the foil-wrapped breasts into the water. Use a heat-proof plate to weigh the chicken breasts down and keep them completely submerged in the water.
• Allow them to simmer in the water for 20-25 minutes, or until the chicken is completely done.

SWISS CHEESE CHICKEN & STUFFING

Steps:

• Heat oven to 350 degrees. Spray 9x9 baking dish with cooking spray. Arrange chicken in pan and season to taste with seasoned salt and black pepper. Top each breast with a slice of cheese. Combine soup and milk in a small bowl and whisk until smooth. Pour soup over chicken to cover breasts entirely. Combine melted butter and Stovetop in a small bowl (moisten a little more with some warm water if it seems too dry) and scoop over top of chicken. Cover tightly with foil and bake 30-35 minutes.

SWISS CHEESE CHICKEN CASSEROLE

Steps:

• cook chicken let cool and cut up mix everything together add stuffing to the top cook 350 for 40 minutes

SWISS CHEESE CHICKEN

Steps:

• Prepare baking dish by spraying with no-stick spray.
• Lay chicken breasts in baking pan.
• Place 2 slices of swiss cheese on each chicken breast.
• Mix together water and soup. Spoon over chicken.
• Sprinkle stuffing mix over chicken and soup.
• Drizzle with melted butter.
• Bake at 350 degrees for 45 minutes.

HAM AND SWISS CHEESE STUFFED CHICKEN

Steps:

• If the boneless, skinless chicken breasts you're using are on the thicker side, slice them in half from top to bottom before pounding them between two sheets of plastic wrap until they're about 1/4-inch thick.
• Take the top layer of plastic wrap off and top each chickent breast with a thin layer of smoked deli ham and sliced swiss cheese and then fold each one over on itself lengthwise, using a wooden toothpick to secure the loose end.
• You can give the chicken a light dustin of flour if you like before adding it to a large pan on medium heat, in a little olive oil, and you'll want to cook it until it is lightly browned on both sides and cooked through, and then take it out of the pan to rest on a clean plate.
• You might have to adjust the heat down a little bit as you're cooking the chicken and, once it's out of the pan, add 3/4 to 1 cup heavy cream to the pan and add a good dollop of Dijon mustard and let that reduce down a bit.
• Then add 3/4 to 1 cup diced tomato and 1/3 to 1/2 cup chopped green onion. Add the chicken back to the pan to warm through a bit and it is time to eat!
• Hints: serve with steamed rice or plain pasta. Don't forget to take the toothpicks out before serving. Doing that is probably easier before adding the chicken back to the pan to re-warm in the tomato cream. If the chicken breasts you are using are small you still want to pound them a bit in the plastic wram before adding ham and cheese. Try to keep the sliced cheese from sticking out of the edges of the chicken so that it doesn't melt all over the pan when cooking.