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Friday, March 12, 2010

Judy's Chicken

**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!
Shown here served over brown rice with some some of my favorite veggies - haricots verts.

Judy's Chicken

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)

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.


  1. Yummy looking chicken.
    I 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.

  2. 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!

    and my mom used to make a chicken dish like this when i was young. so good. yeah for comfort food!

  3. Me and Judy must be related. I make pretty much this same version, minus the swiss cheese..I use mozzarella. Yum yum yum

  4. I don't have any problems cooking with canned soup and this is something I'm going to try! It looks awesome.

  5. What a rich and creamy chicken dish! Mushroom soup is the one soup I like. This is a great comfort meal!

  6. What a easy and comforting meal - it sounds perfect to enjoy during the long rainy days we're having in Boston right now!

  7. I 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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