Chicken with Cheese Sauce Recipe

4.5 1 2
Chicken with Cheese Sauce Recipe
Chicken with Cheese Sauce Recipe photo by Taste of Home
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Chicken with Cheese Sauce Recipe

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4.5 1 2
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 35 min.

Ingredients

  • 4 boneless skinless chicken breast halves
  • 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 or margarine
  • 1 envelope white sauce mix
  • 2 cups milk
  • 2/3 cup shredded Swiss cheese
  • Ground nutmeg, optional

Directions

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 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 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 over chicken. Sprinkle with nutmeg if desired. Yield: 4 servings.
Originally published as Chicken with Cheese Sauce in Country February/March 2002, p49

  • 4 boneless skinless chicken breast halves
  • 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 or margarine
  • 1 envelope white sauce mix
  • 2 cups milk
  • 2/3 cup shredded Swiss cheese
  • Ground nutmeg, optional
  1. 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.
  2. In a 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.
  3. 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.
  4. Meanwhile, melt butter in a saucepan. Stir in the white sauce mix 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 over chicken. Sprinkle with nutmeg if desired. Yield: 4 servings.
Originally published as Chicken with Cheese Sauce in Country February/March 2002, p49

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MY REVIEW
bbradley2 User ID: 4825568 76165
Reviewed Sep. 15, 2014

"Made this dish as the recipe calls for couldn't find the white sauce from 2 stores, so I used chicken gravy. tasted great but you must like spinach. Next time I make it I will use seasoned bread crumbs instead of plain saltines to see if I can kick up to flavors a little. my husband and I really enjoyed this. I will make it again."

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