This is an incredibly delicious chicken dish with a creamy, swiss cheese sauce that doesn't use any of those awful cream-of-something soups. All from scratch and, oh so good! Lean chicken breasts are topped with slices of Swiss cheese and then with a simple sauce made from light mayo, Greek yogurt, Parmesan. Baking 45 minutes with no curdling.
Serve this over hot, cooked rice. I served it with that delicious broccoli salad. A green salad and another vegetable would go well also. TRY THIS!!!! Honestly, it is so good, so versatile, so easy. You won't regret your decision.
CREAMY SWISS CHEESE CHICKEN BAKE (Serves 4-6)
2 pounds boneless, skinless chicken breasts (about 4-6 pieces)
6-8 slices Swiss cheese (4-6 oz)
1/2 cup light mayo
1/2 cup plain Greek yogurt
3/4 cup freshly grated Parmesan, divided
1/2 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
Hot, cooked rice for serving
Preheat oven to 375 degrees and lightly spray a 9x13" baking pan with cooking spray.
Pat the chicken dry with paper towels and season on each side with S&P. Lay the chicken breast pieces in a single layer on the bottom of the prepared baking pan. Layer the Swiss cheese slices over the chicken. In a medium bowl, whisk together the mayo, yogurt, 1/2 cup Parmesan cheese, S&P, and garlic powder. Spread the mixture over the chicken and cheese. Top with remaining 1/4 cup Parmesan cheese.
Bake for 45 minutes, until the chicken is cooked through and the sauce is hot and bubbly. Serve over hot, cooked rice.
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