Creamy Swiss Cheese Chicken Bake

Creamy Swiss Cheese Chicken Bake

Ok, this meal isn’t going to win any awards for gourmet-meal-of-the year but it’s easy and so, so delicious and it fits the bill for a remake Brian’s been wanting for forever.

One of his favorite meals of the past is a Swiss cheese chicken bake that uses a sauce mixture of cream of chicken soup, milk and is topped with stuffing crumbs. Familiar? Anyone? Anyone?

Well, since we don’t keep cream of chicken soup on hand these days, I’ve been wanting to recreate that favorite dish from scratch.

Then, I spied a pin circulating on Pinterest that peaked my interest and I decided to remake it into Brian’s longed for Swiss cheese chicken bake with several alterations which basically made it not like the Swiss chicken bake at all, which is ok because the end result is really fantastic!

Lean chicken breasts are topped with slices of Swiss cheese and then with a simple sauce made from mayo (seriously, it works), Greek yogurt and a few simple spices plus Parmesan.

I was skeptical about baking mayo and yogurt together for 45 minutes – curdling would have been a deal breaker for me. But thankfully, no curdling! Just creamy, delicious sauce with tender chicken and the hint of Swiss cheese.

What To ServeWe served this over hot, cooked rice with steamed peas and a green salad, and it will definitely go into our dinner rotation. I mean, seriously, the assembly is basically brainless and who can argue with brainless when it comes to dinner?

Creamy Swiss Cheese Chicken Bake

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Creamy Swiss Cheese Chicken Bake

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Ingredients:

  • 2 pounds boneless, skinless chicken breasts (about 4-6 chicken pieces)
  • 6-8 slices Swiss cheese (about 4-6 ounces)
  • 1/2 cup light mayonnaise
  • 1/2 cup plain Greek yogurt
  • 3/4 cup freshly grated Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • Hot, cooked rice for serving

Directions:

  1. Preheat the oven to 375 degrees F and lightly spray a 9X13-inch baking pan with cooking spray.
  2. Pat the chicken dry with paper towels and season on each side with salt and pepper. Lay the chicken breast pieces in a single layer on the bottom of the prepared baking pan. Layer the Swiss cheese slices over the chicken. In a medium bowl, whisk together the mayonnaise, yogurt, 1/2 cup Parmesan cheese, salt, pepper, and garlic powder. Spread this mixture over the chicken and cheese. Top with remaining 1/4 cup Parmesan cheese.
  3. Bake for 45 minutes, until the chicken is cooked through and the sauce is hot and bubbly. Serve over hot, steamed rice.

Notes:

If you like extra sauce, consider increasing the sauce ingredients accordingly. Also, if you are using frozen or even partly frozen chicken breasts for this dish, there is a chance the finished dish after baking will be watery. I recommend using fresh, not frozen, chicken breasts and patting them dry prior to using.

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Recipe Source: adapted from a Pinterest pin from here