Thursday, October 24, 2013

Phat Food Friday: Mushroom Swiss Chicken Bake!

Mmmmm. You know that ONE recipe that just makes your mouth water? That special dish you can never have too often? Well, this is IT for me. Savory, cheesy, wholesome and filling....delish. To top it off, it is super easy. Just when you cannot think it can get any better, I will tell you it can. This is the #1 dish I make for company too! It is so easy to prep, economical and allows you to entertain (aka not be stuck in the kitchen) when you have company. Make sure you print off extra copies of this too because all of your guests will NEED a copy after you have blown their socks off with this meal!
Are you ready? I am! Lets get started....
Get out your 8"x8" glass dish and gather your ingredients....
1. 1/4 cup of dry white wine
*Note: ~ I use Pinot Grigio ~ You can substitute any WHITE wine that is not sweet. The bite here in the wine is what gives the dish its distinct flavor. You may substitute 1/4 cup White Cooking Wine, or 1/4 cup water. DO NOT USE RED WINE...your dish will turn purple : (
2. 1 can condensed cream of mushroom soup (10 and 3/4 oz. )
*You may substitute Cream of Celery or Cream of Chicken if needed.
3. 6-7 slices of Swiss Cheese Slices
4. 2 T. butter, melted
5. 1/4 cup of bread crumbs
6. One pound of boneless skinless chicken breasts (I prefer to cook with fresh never frozen meat, as the taste and texture is superior. In a pinch you can use frozen chicken breasts, but your cook time will double)
~This is excellent served over a bed of Long Grain Wild Rice with your favorite green vegetable or a salad and paired with a dry white wine!~
 Preheat your oven to 375and grease your 8"x8" glass dish.
Whisk together the soup and wine.
Pour this over your chicken.
Cover the chicken completely with your soup and wine sauce.
Cover the dish completely with the Swiss cheese slices.
Melt your butter.
Mix in the 1/4 cup of breadcrumbs with a fork.
The consistency here should be crumbly, and sound like sand when it is just right.
Add a 1/2 Tablespoon at a time until you reach this consistency.
Sprinkle your bread crumb & butter crumble over the dish.
Put into your preheated 375oven for 30-45 minutes.
Your cook time will vary on the size and thickness of your chicken pieces.
Check the internal temperature of the thickest part of the meat for a temperature of 165⁰.
If you used frozen, unthawed chicken your cook time will be an hour minimum.
~Go sit down with your glass of wine.~
When your dish is golden and bubbly around the edges, you are ready to serve!
Serve this savory comfort food ASAP!
The sauce is great over bed of Long Grain Wild Rice.
Be careful when not smother the buttery crunchy breadcrumbs in cheesy sauce...
My #1 request it "Lots of breadcrumbs please."
  I hope you enjoy...Cheers!