About this recipe:Chicken breasts are topped with a slice of Swiss cheese, then baked in a sauce made from condensed mushroom soup, soured cream, sherry, butter and dill. A simple, yet elegant chicken dish.
6 skinless, boneless chicken breasts
salt and pepper to taste
6 slices Swiss cheese, such as Gruyere or Emmental
1 (295g) tin condensed cream of mushroom soup
4 tablespoons soured cream
115g butter, melted
1/8 teaspoon dried dill
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 170 C / Gas 3.
Place chicken in a 23x33cm or similar sized baking dish and season with salt and pepper to taste. Cover each chicken breast with a slice of cheese.
In a medium bowl mix together the soup, sherry and soured cream and pour mixture over chicken. Soften dill in melted butter; toss croutons in butter, and sprinkle them on top of chicken.
Bake in the preheated oven for 45 minutes or until chicken is cooked through.