Swiss Chicken

My husband celebrated his birthday this week. I asked what special meal he wanted and I expected to hear “spaghetti.” That was and is the meal he usually requests.


Oh imagine my surprise when he said, “Swiss chicken.” This recipe is one that I first ate at Butler Spring Church Camp for a women’s retreat. It was yummy and they had received so many requests for this recipe, they simply posted it on the bulletin board for all to copy.


I’ve been making it ever since and it became a hit with my whole family. Mom started making it often and it landed in her cookbook. I heard this week that my aunt made it for her crew.


So I thought my next “family” recipe would be Swiss Chicken. From God’s family to my family to your family, I pray that you’ll enjoy this delicious treat as much as we have through the years. Enjoy!


Swiss Chicken


6 chicken breasts

1 (10 ¾ oz.) can cream of chicken soup

½ (10 oz.) can carnation milk

4 slices Swiss cheese

½ pkg. Pepperidge Farm stuffing (herb only)

½ stick butter


Mix ½ stick butter, melted, with stuffing. Layer in 9” x 13” greased pan in order given. Sprinkle stuffing on top. Bake at 350° in oven for 50 minutes.

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