**Thank you for all of your sweet comments on my last post. I really appreciate your support :) **
My parents' friend Judy made this chicken for them several years ago, and they loved it, so much that my mom made it when I was home from college for a break. I fell in love with it as well. It reminds me of a dish I made in a French cooking class at our local grocery store many years ago. Although this recipe is much more Americanized, it's still delicious. Plus, it's super easy to make. I know some people have issues about cooking with canned soup, but I don't! For lack of a better name, we call it Judy's Chicken, even though I'm sure she acquired the recipe from someone else. I usually halve this recipe and make 2 chicken breasts. Sometimes I'll make the same amount of sauce for the full recipe to have a bunch left over for rice - I love sauce!
My parents' friend Judy made this chicken for them several years ago, and they loved it, so much that my mom made it when I was home from college for a break. I fell in love with it as well. It reminds me of a dish I made in a French cooking class at our local grocery store many years ago. Although this recipe is much more Americanized, it's still delicious. Plus, it's super easy to make. I know some people have issues about cooking with canned soup, but I don't! For lack of a better name, we call it Judy's Chicken, even though I'm sure she acquired the recipe from someone else. I usually halve this recipe and make 2 chicken breasts. Sometimes I'll make the same amount of sauce for the full recipe to have a bunch left over for rice - I love sauce!
Shown here served over brown rice with some some of my favorite veggies - haricots verts.
Judy's Chicken
Ingredients:
4-6 boneless, skinless chicken breasts
1 package (2 cups) grated Swiss cheese (or 1 slice per chicken breast)
1 can cream of mushroom soup (I use Healthy Request, red. fat/red. sodium)
3/4 cup sour cream (I use light)
1/2 cup white wine
salt and pepper
cooking spray
1/2 cup breadcrumbs (regular or Italian-style)
Directions:
1. Place chicken in a 9x13-inch pan sprayed with cooking spray. Sprinkle with salt, pepper, and Swiss cheese.
2. In a bowl, mix sour cream, mushroom soup, and wine. Spoon over chicken. Sprinkle with breadcrumbs.
3. Bake uncovered at 350F for 45 minutes to 1 hour.
Great served over hot, white or brown rice.
Source: Adapted from a recipe by Judy D.
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Yummy looking chicken.
ReplyDeleteI too, think that there is nothing wrong with cream of chicken or cream of mushroom soup! :)
Sorry to read about your sweet grandma passing away. It is never easy to lose a loved one.
My heart goes out to you and your family.
so sorry to hear about your grandma! i hope you were able to enjoy the time with your family celebrating her long and it sounds like well-lived life!
ReplyDeleteand my mom used to make a chicken dish like this when i was young. so good. yeah for comfort food!
Me and Judy must be related. I make pretty much this same version, minus the swiss cheese..I use mozzarella. Yum yum yum
ReplyDeleteI don't have any problems cooking with canned soup and this is something I'm going to try! It looks awesome.
ReplyDeleteWhat a rich and creamy chicken dish! Mushroom soup is the one soup I like. This is a great comfort meal!
ReplyDeleteWhat a easy and comforting meal - it sounds perfect to enjoy during the long rainy days we're having in Boston right now!
ReplyDeleteI am a huge fan of using cream soups in recipes--it's such a great and healthy way if you use fat-free! I am always making extra sauce with my enchiladas because I use it all week for different things--thanks for sharing this!
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