Thursday, March 11, 2010

Another one Carla can't eat, but still good anyway...

This is so simply delicious -- mainly because it relies on store-bought croutons for the seasoning. Healthy, right?!?! My husband would live on a diet of croutons and nachos (not together though) if he could, so he loves this recipe. Except it doesn't have anything to do with nachos. But I digress...

(aka "Niki's Cheesy Chicken")

6 boneless skinless chicken breast halves (or equivalent of 1.5 lbs. chicken)
1 can (10.75 oz.) condensed cream of chicken soup, undiluted
1/2 cup white wine OR chicken broth (I prefer the broth)
6 slices Swiss cheese
1 cup crushed seasoned croutons

--Place chicken in a greased 13"x9" baking dish. If you're like Joslyne and have no working knowledge of the size of your baking dishes and an inability to estimate what size a 13"x9" dish is, then get the one out that is about the size of a legal length piece of paper. Or get a tape measure. Or read the nearly illegible numbers on the bottom of your dish. Or wait until someone with street smarts stops by and ask her.
--In another bowl, combine the soup and wine/broth. Then pour it over the chicken.
--Top with cheese and sprinkle with crushed croutons.
--Bake, uncovered, at 350˚ for 35-40 minutes or until chicken juices run clear (which I have never been able to use as a guide, so I usually sacrifice one piece and cut it open to check).


  1. I have this recipe in my recipe box, and I couldn't remember where I had gotten it from! It must have been you.... So good!!!

  2. I'll weigh in. I love this dish!

    And, yes, I've tried croutons on nachos. Not good.

  3. Um . . . I just read the park about me having no working knowledge about the size of my dish . . . and i really wanted to have a witty comeback. But ut's just so gosh darn true. Sigh. BUT ia m making this dish this week!