Swiss Chicken

  Comfort food. There’s nothing wrong with comfort food. Swiss Chicken is one of my favorite dishes to make when I want comfort food, but don’t want to spend much time making the comfort appear on the table. 

This is one of the few recipes you’ll see where I use a can of “cream of whatever” soup. Don’t lie. There’s a can in your pantry, too. 

Swiss Chicken 

1 1/2 pounds boneless chicken breast, cut into 1 inch cubes

8 ounces frozen broccoli florets, not thawed

1 can cream of whatever soup (I use mushroom)

1/4 cup dry white wine

1 cup milk, water or chicken broth

6-8 ounces shredded Swiss cheese (depends on the size bag of shredded Swiss your grocery store stocks)

2 tablespoons butter, melted

2 cups herb stuffing mix (like Pepperidge Farm)

Preheat oven to 350 degrees. Combine chicken cubes and frozen broccoli florets in large mixing bowl. 

Combine soup, wine and milk in small saucepan, stirring occasionally until hot. Stir in cheese gradually until cheese is melted and sauce is smooth. Pour sauce over chicken mixture and stir to combine. Pour mixture into 2 quart baking dish sprayed with cooking spray. 

Toss stuffing mix with melted butter and spread over chicken mixture. Bake for approximately 45 minutes or until chicken registers 165 degrees on instead read thermometer. 

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