Creamy Swiss Chicken

Your family will love this easy to make creamy chicken dish.  With only 6 ingredients and under 40 minutes total time to table, you can have this anytime of the week.

Change up the cheese for a different taste.

Creamy Swiss Chicken

Ingredients:

1 1/2 lb boneless, skinless chicken breasts
1 cup chicken broth
2 (12-oz) containers cream of chicken soup ( we used Pacific foods brand)
1 1/2 cups gluten free bread crumbs ( we used Ian’s brand)
1/4 cup butter, melted
6 slices Swiss cheese

*You can make your own gluten free cream of chicken soup. Check out the recipe at the bottom.

Directions:

Preheat the oven to 350°F. Spray a 9×13 baking pan with non-stick cooking spray, set aside.

Cut the chicken breasts in half lengthwise to make 6 thin cutlets.

In a medium sized bowl, whisk together the broth and soup until smooth.

In another bowl, stir together the bread crumbs and melted butter.

Place the chicken in the prepared baking dish; top with cheese slices. Pour soup mixture over chicken and cheese. Press the bread crumb mixture on the chicken.

Bake, uncovered, 30 minutes or until chicken is done. Serve over rice or buttered gluten free noodles.

Steamed vegetables make a good side dish.

Okay, here is the recipe for making your own Gluten Free Cream of Chicken soup.

You can use this in ANY recipe that calls for canned soup. Super easy to make and fast. This recipe equals one can of commercial soup. If you need 2 cans, double the recipe.

Gluten Free Cream of Chicken Soup

3/4 cup gluten free chicken stock
3/4 cup whole milk
3 Tbsp. gluten free cornstarch (we used Argo brand)

Whisk the chicken stock, milk, and cornstarch together in a small saucepan until cornstarch is dissolved.

Cook over medium heat, stirring constantly, until bubbly, about 5 minutes.

Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.

We used a non-stick saucepan to make sure we didn’t burn our sauce.

Enjoy!

Team Your Gluten Free Kitchen

Photo and recipe adapted from Emeals.