As you probably already know my blog’s tagline is “where South Carolina meets the south of France.” I always felt like that was an accurate description of my food, soul food combined with rustic French and sometimes Italian cuisine. But what I am about to show you is all South Carolina. One of the most beloved dishes in the American regional south is casserole. Casseroles are great because the only rules to them is that they have to be goopy in the best kind of way, taste delicious, and make you feel warm and loved when you eat them. Outside of those three criteria you can do whatever you want and put whatever you want in your casserole.
For me growing up casseroles were always the side dishes at family holiday gatherings. At my grandma’s house at Christmas time you would see like eight baking dishes all lined up and they all contained casseroles or something in a similar vein. The most repeated dishes at these family gatherings were green bean, sweet potato, and broccoli and rice casseroles. While all of those will have a place in my family’s Thanksgiving and Christmas feasts tonight I felt like making a dish that has all the substance of an entree, the ease of a weeknight meal, and the warmth and gooeyness of a traditional southern casserole. With that being said, I present you with my swiss chicken bake.
- 4 boneless, skinless chicken breasts
- 1/2 cup chicken stock
- 1/2 cup white wine
- 1 can cream of chicken soup
- 6 slices of swiss cheese
- 2 tblsp bread crumbs
- 2 tblsp parmesan cheese
- 1 tblsp butter
- salt and pepper
Preheat your oven to 400 degrees. In a baking dish combine the chicken stock, wine, and soup. Make sure to mix that soup in well. Season both sides of the chicken breasts generously with salt and pepper and place them in the baking dish. Tear up your slices of swiss cheese and put them EVERYWHERE. On top of the chicken, floating in the soup mixture, try and cover the surface area of your dish with cheese. Then sprinkle the bread crumbs and parmesan over the top of the dish. Finally place a 1/4 tablespoon sized pat of butter on each chicken breast.
Put the dish in the oven for 45 minutes to an hour. You’ll know it is done because it will be bubbly and golden. Let the casserole cool for about 10-15 minutes so all of the “goo” can set up and thicken fully. I love serving this dish over rice and a veggie on the side would be lovely. I recommend green beans or maybe asparagus. A side salad is also great. Whatever you serve it with this dish will shine and make you feel like you have just been hugged.