By Ginna Parsons/NEMS Daily Journal
Back in September, I did a Food & Dining story about a bake sale in Brewer to benefit the Brewer United Methodist Church. One of the recipes the ladies shared with me was for a Swiss Chicken Casserole.
I’d never seen the recipe before but the dish looked delicious and I thought I might give it a try at some point. Then, I promptly forgot about it.
Last week, I received a copy of “Friends At Tea,” a cookbook put together by Nancy Vance and her staff at My Friends Place, a tearoom in Houston. In it, I found a recipe for My Friends Place Chicken, which was very similar to the Swiss Chicken Casserole. Nancy notes in the cookbook (available at the restaurant) that it is the most-requested entree at the restaurant.
And then, lo and behold, while looking through the cookbook I mentioned last week in this column (“Taste of Home Comfort Food Diet Cookbook”), I found a recipe for Swiss Chicken Supreme, which was another take on this same recipe, only lighter.
I compared the three recipes and took what I liked from each of them and came up with a dish last week that will knock your socks off.
My husband and daughter and I all cleaned our plates and Charlie even commented that he wanted me to put this recipe in our dinner rotation. Son Patrick ate only about half of his, but I expect that’s because he sneaked a bag of chips and a bowl of ice cream just before joining us at the supper table.
I have no idea what the exact nutritional value of this dish is since I made some substitutions, but I’m guessing it’s about 300 calories, 10 grams of fat and 17 grams of carbs per serving.
4 (6-ounce) boneless, skinless chicken breast halves
Cayenne pepper, kosher salt, paprika, onion powder and garlic powder
4 slices reduced-fat Swiss cheese
1 can reduced-fat, low-sodium cream of chicken soup
1⁄3 cup reduced-fat sour cream
2 tablespoons low-fat milk
3⁄4 cup Pepperidge Farm herbed stuffing mix
Place chicken in a greased 9×13-inch baking dish. Sprinkle with cayenne, kosher salt, paprika, onion powder and garlic powder to taste. Top each breast with a slice of cheese.
In a small bowl, combine soup, sour cream and milk. Pour over chicken. Sprinkle stuffing mix over chicken and bake, uncovered, at 350 degrees for 40 to 50 minutes, or until chicken registers 160 degrees on a meat thermometer. Let rest a few minutes before serving.
Makes 4 servings.
Ginna Parsons is the Daily Journal’s food/home/garden editor.