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Chicken with Cheese Sauce

 Chicken with Cheese Sauce
Dinner guests are always impressed when I serve this appetizing main dish. It's a delicious and pretty way to dress up plain chicken breasts.—Joyce Breeding, Falkville, Alabama
4 ServingsPrep: 20 min. + marinating Bake: 35 min.


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup Italian salad dressing, divided
  • 1/4 cup chopped onion
  • 1 cup crushed saltines (about 30 crackers), divided
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons butter
  • 1 envelope white sauce mix
  • 2 cups milk
  • 2/3 cup shredded Swiss cheese
  • Ground nutmeg, optional


  • Flatten chicken to 1/8-in. thickness. Place in a resealable plastic
  • bag; add 1/4 cup salad dressing. Seal bag and turn to coat;
  • refrigerate for 2 hours.
  • In a large skillet, saute onion in remaining salad dressing. Add 1/2
  • cup cracker crumbs, spinach and parsley. Cook for 5 minutes or until
  • heated through. Remove from the heat.
  • Drain and discard marinade from chicken. Spoon about 1/2 cup spinach
  • mixture on each chicken breast; roll up and overlap ends. Secure
  • with a toothpick. Roll in remaining crumbs.
  • Place in a greased 9-in. square baking dish. Bake, uncovered, at
  • 375° for 35 minutes or until chicken juices run clear.
  • Meanwhile, melt butter in a saucepan. Stir in the white sauce mix

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Chicken with Cheese Sauce (continued)

Directions (continued)

  • until smooth; gradually stir in milk. Bring to boil; cook and stir
  • for 2 minutes or until thickened. Reduce heat; stir in cheese until
  • melted. Serve with chicken. Sprinkle with nutmeg if desired. Yield:
  • 4 servings.