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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.
This recipe is:
Healthy
Lighter version: Makeover Swiss Chicken Supreme
Nutritional Analysis: 1 serving equals 870 calories, 59 g fat (29 g saturated fat), 187 mg cholesterol, 2,174 mg sodium, 43 g carbohydrate, 2 g fiber, 39 g protein.
Originally published as Swiss Chicken Supreme in Light & Tasty December/January 2006
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Reviewed on Apr. 30, 2012 by creamofthecook
This recipe is so easy. Our family loves it. The only thing I do differently is not to use the salt since the soup and crackers has enough. I realize there is a Makeover of this recipe but why? For me, personally I just eat one serving and enjoy it immensely.
Reviewed on Feb. 08, 2011 by lightedway
Very quick and easy to prepare. Your family will love this. Lick the plate I think he said.
Reviewed on Mar. 05, 2010 by sandycod
This was absolutely delicious! Everyone loved it!
Reviewed on Jul. 21, 2009 by qbert_11
you could, or what my family does is make extra sauce to put on top of noodles/pasta/veggies, etc you make on the side.
Reviewed on Feb. 18, 2009 by afancher
Awesome chicken; i think that I could cut down and just use 1 can of cream of chicken soup.
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