Chicken Breast Casserole
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Marcile | 📂 Category: Entrees A comforting baked chicken casserole featuring layers of skinned and boned chicken breasts, Swiss cheese, and creamy celery soup with a touch of vermouth. Topped with crushed garlic and onion croutons, this hearty dish is baked until bubbly and golden.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour | None | 6 servings |
🔪 Key Equipment
- 9x13 baking dish
- Mixing bowl
Ingredients
Casserole Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As needed | Chicken breast | Skinned and boned |
| To taste | Salt | None |
| To taste | Pepper | None |
| Approx. 3/4 lb | Swiss cheese | Sliced |
| 2 cans | Celery soup | None |
| 3/4 cup | Vermouth | None |
| 1 1/2 boxes | Croutons | Garlic & onion flavor, crushed |
| As needed | Butter | Dotted on top |
Instructions
Step 1: Assembly
- Preheat your oven to 350°F and prepare a 9x13 baking dish.
- Arrange the skinned and boned chicken breast in the bottom of the baking dish.
- Season the chicken with salt and pepper to taste.
- Layer approximately 3/4 lb Swiss cheese over the chicken.
- In a bowl, mix the 2 cans celery soup with the 3/4 cup vermouth, then pour this mixture evenly over the cheese.
- Scatter the 1 1/2 boxes dry crouton (garlic & onion) (crushed) on top of the casserole and spot with pieces of butter.
Step 2: Baking
- Bake at 350°F for 1 hour until bubbling and golden brown on top with melted cheese.
💡 Make-Ahead & Storage: Assemble the casserole a few hours in advance, cover, and refrigerate until ready to bake.
Original Recipe Scan
