Best 5 Vegetable Swiss Chicken Recipes

SWISS CHICKEN CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.
• Bake 50 minutes, or until chicken is no longer pink and juices run clear.

SWISS CHICKEN

Steps:

• Preheat oven to 350 degrees F(175 degrees C).
• In a 9x13 inch baking dish, layer the chicken breasts, soup and water. Top each breast with a slice of Swiss cheese, then top it all with the breadcrumbs. Cut the butter or margarine into pads and place them over the top of the casserole.
• Bake in the preheated oven for 45 minutes. Let cool and serve.

SWISS CHICKEN BAKE RECIPE

Steps:

• Preheat oven to 375.
• Pat chicken dry and place in a greased 9x13 pan.
• Add sliced cheese on top of chicken breasts.
• In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese.
• Bake for 1 hour. Serve over rice if desired or serve alone.

CAULIFLOWER, SWISS CHARD, AND CHICKEN SOUP

Steps:

• In a 4-quart heavy saucepan cook onion and caraway seeds in oil over moderately low heat, stirring, until onion is softened. Add broth and water and bring to a boil. Stir in cauliflower and orzo and simmer, stirring occasionally, 7 minutes. Stir in chicken and Swiss chard and simmer until chicken is cooked through, about 3 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead, cooled, uncovered, and chilled, covered.

CHICKEN WITH EGGPLANT AND SWISS CHARD

Steps:

• Heat oven to 375 degrees and brush a baking sheet (or two, if needed) liberally with 3 tablespoons oil. Slice tops and bottoms off the eggplants, then slice into 1/2-inch-thick rounds and arrange on a single layer on baking sheet. Brush rounds generously with some of the oil, sprinkle with a little salt, then bake for 20 minutes, rotating sheets halfway through. Let cool.
• Meanwhile, in a large, heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium-high heat. Sauté onions and garlic until onions are soft and beginning to brown, reducing the heat as needed to avoid burning, about 15 minutes. Remove to a plate.
• Sprinkle chicken with salt, half the allspice and half the turmeric. Add chicken to pot in a single layer, working in batches if necessary, and brown on all sides, adding oil if needed and removing chicken when it's browned.
• Arrange eggplant slices on the bottom of the pot and cover with the onions and garlic. Add more salt, the remaining allspice and the remaining turmeric, then top with chicken, chicken stock or water and dried lime, if using. Bring to a simmer, then lower heat to medium-low and cover the pot. Cook for about 30 minutes, or until chicken is cooked through, then remove from heat and let cool before refrigerating overnight (see note).
• The next day, skim off and discard the layer of fat on the top of the stew. Add Swiss chard or spinach to the pot and bring to a boil. Cover tightly, reduce heat, and simmer slowly for about 15 minutes, or until chicken is heated through.
• Fish out the lime, if using, and discard. Arrange chicken on a platter surrounded by vegetables, serving sauce in a separate bowl. (Or serve the chicken, vegetables and sauce all together in a large bowl.) Squeeze lemon juice over everything and serve.