This is a family favorite. I usually wait for the fall and winter to make it since the oven needs to be on for quite a while. My whole family loves it but Brady and Kate will eat it until they're sick. I love this dish if I am serving company since it is easy but it seems "fancy." The reason it is so good is because you cook it "low and slow." That will always make your meat super tender.
4-6 chicken breasts
6-8 slices of Swiss Cheese
3 cans cream of chicken soup
1 1/2 cups sour cream
1 sleeve Ritz crackers (or similar)
1 cube butter
Preheat oven to 275*.
Spray 9x13 pan.
Place chicken breasts in pan. (I will sometimes leave them frozen, but I try to thaw them.)
Cover chicken with cheese slices.
Combine soup and sour cream and spread over cheese.
Melt butter and stir in crushed crackers.
Sprinkle over soup mixture.
Bake UNCOVERED for 2 1/2 hours.
Serve sauce over rice.
Notes:
1. The butter will separate a little while cooking. Just give the sauce a little stir and you're good.
2. I love to serve this with peas and mix them with the rice and sauce. SO yummy. No one else likes this. :)
3. I have used pepper jack cheese and stuffing mix instead of the crackers and this is also delish!
4. This is mine and Brady's "date night at home" meal.
5. I would imagine you could use almost any cheese and soup combo and have a yummy dish. If you try that, let me know!
6. Be sure to plan ahead since this is not a last minute meal.
7. This freezes really well. Freeze the chicken raw with the cheese and the soup mixture on top. Thaw and add butter and crackers and cook as directed.
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