Swiss Chicken

This is one of those embarrassingly easy recipes that everybody loves.  It takes only minutes to prepare and an hour later you are enjoying a really delicious chicken casserole…   The quantities here are for a large casserole dish – you can halve the amounts if required.  It freezes very well so I always make a big dish…


1 1/2 – 2 kg chicken thighs

2 cans Cream of Chicken condensed soup (you don’t need to season this dish as the soup is salty enough)

2/3 can of white wine

8 slices of Swiss Cheese

Panko crumbs for the top

Chilli Flakes (optional)


Cut the chicken thighs in half and trim to remove any obvious big bits of fat or little bits of bone

Place in a single layer in a large casserole dish

Lay 4 slices of  Swiss cheese over the chicken

Add another layer of chicken and another layer of Swiss cheese

Mix the canned soup and the wine together in a large jug

Pour this over the chicken and cheese

Sprinkle with Panko crumbs and top with some random chilli flakes

Bake in a 180 c (fan forced) oven for 1 hour until cooked and the top is golden brown

Serve with steamed rice or mashed potatoes

Bon Appetit!

Tip of the Day:

You can put layer of chopped broccoli or cauliflower or mushrooms on the bottom of the dish to hide vegies from little and big kids!


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