Print Options

 
 
 Print

Swiss Chicken Supreme Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon dried minced onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 4 slices (1 ounce each) Swiss cheese
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1/2 cup sour cream
  • 1/4 cup water
  • 2 cups crushed butter-flavored crackers (about 50 crackers)
  • 1/2 cup butter, melted

Directions

  • 1. Place the chicken in a greased 13-in. x 9-in. baking dish. Sprinkle with minced onion, salt, garlic powder and pepper. Top each with a slice of cheese.
  • 2. In a large bowl, combine the soup, sour cream and water; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° for 30-40 minutes or until chicken juices run clear and crumbs are golden. Yield: 4 servings.

Nutritional Facts

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.