I think we all could use a little comfort food in our lives this year. I have such fond memories of these two dishes growing up (is it weird to have fond memories of food? haha). This was my mom’s go to meal for entertaining and it soon became a family favorite. I was chatting with my mom and she mentioned she had the made the creamy baked chicken for my Dad last week and I was like I have to make that! I had not made either of these recipes in years.
A reader messaged me and the said the original recipe came from a White House Cookbook and it is actually Called “Company Chicken.” Another reader messaged me and said she grew up eating it as well and her family called it Swiss Chicken. It sounds like many of you grew up with this recipe too!
I love the two dishes paired together and both are super simple to make. I added a side of green beans just to feel like we were getting some greens. Now be warned they do contain canned soup. I try not to cook with canned soup often but every now and then you just need it for the recipe. Both of my children demolished this meal, apparently it was better than all the healthy stuff I try and cook:) Enjoy!
Creamy Baked Chicken
- 4 Chicken breasts, boneless and skinless
- 1 can Cream of mushroom soup
- 1/4 cup White Wine
- 10-12 slices Swiss Cheese
- 1 cup Herb Stuffing Mix
- 1/4 cup Butter
Frecnh Onion Rice
- 1 cup White Rice, uncooked
- 1 10 oz. jar Mushrooms, sliced
- 1 8 oz can Water Chestnuts, diced
- 1/2 cup Butter
- 1 can French Onion Soup
Creamy Baked Chicken
- Arrange chicken breasts in a baking dish and season with salt and pepper.
- Cover the chicken with slices of Swiss cheese (the original recipe says two slices per breast but I did 3 because I love cheese)
- In a bowl stir together the cream of chicken soup and white wine. Pour this mixture over the cheese covered chicken.
- Take the cup of herb stuffing mix and sprinkle over the top. Drizzle with melted butter.
- Bake at 350°F for 45 minutes
French Onion Rice
- Melt butter and mix in a bowl with the French onion soup.
- Drain mushrooms and water chestnuts reserving the liquid (I drain them into a large measuring cup). Add enough water to that drained liquid to make 1 1/2 cups of liquid.
- Add mushrooms, water chestnuts, liquid and rice to the French onion soup + butter mixture. Stir all together.
- Pour in a baking dish and bake 350°F for 1 hour.