Creamy Swiss Chicken Bake
Creamy Swiss Chicken Bake
Ingredients
For the Chicken Bake
- 4 chicken breasts
- 8 slices Swiss cheese
For Serving
- 2 cups instant rice, uncooked
- 2 cups beef bone broth, or chicken bone broth
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
In a medium bowl, combine the mayonnaise, sour cream, garlic powder, 2 teaspoons of black pepper, and 1 cup of grated Parmesan cheese. Stir until all ingredients are well combined and smooth.
⏱️ 3 min
- 3
Add the onion powder to the creamy mixture and stir it in thoroughly.
⏱️ 1 min
- 4
Arrange the 4 chicken breasts in a 9x13 inch casserole dish, ensuring they are in a single layer.
⏱️ 2 min
- 5
Cover each chicken breast evenly with slices of Swiss cheese. You will likely use 2 slices per chicken breast.
⏱️ 2 min
- 6
Spread the prepared creamy mayonnaise and sour cream mixture evenly over the Swiss cheese layer, ensuring all chicken breasts are covered.
⏱️ 2 min
- 7
Sprinkle an additional amount of grated Parmesan cheese over the top of the creamy mixture for a golden crust.
⏱️ 1 min
- 8
Place the casserole dish in the preheated 400°F oven and bake for 1 hour, or until the chicken is cooked through and the top is golden brown and bubbly. The internal temperature of the chicken should reach 165°F.
⏱️ 60 min•🌡️ 400
- 9
While the chicken is baking, prepare the instant rice according to the package directions, substituting the water with beef bone broth (or chicken bone broth) for added flavor.
⏱️ 10 min
- 10
Once the chicken bake is golden brown and cooked through, remove it from the oven. Let it rest for a few minutes before serving.
⏱️ 5 min
- 11
Serve the Creamy Swiss Chicken Bake over the prepared bone broth rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Swiss Chicken Bake
For the Chicken Bake
- 4 chicken breasts
- 8 slices Swiss cheese
For Serving
- 2 cups instant rice, uncooked
- 2 cups beef bone broth, or chicken bone broth
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
In a medium bowl, combine the mayonnaise, sour cream, garlic powder, 2 teaspoons of black pepper, and 1 cup of grated Parmesan cheese. Stir until all ingredients are well combined and smooth.
⏱️ 3 min - 3
Add the onion powder to the creamy mixture and stir it in thoroughly.
⏱️ 1 min - 4
Arrange the 4 chicken breasts in a 9x13 inch casserole dish, ensuring they are in a single layer.
⏱️ 2 min - 5
Cover each chicken breast evenly with slices of Swiss cheese. You will likely use 2 slices per chicken breast.
⏱️ 2 min - 6
Spread the prepared creamy mayonnaise and sour cream mixture evenly over the Swiss cheese layer, ensuring all chicken breasts are covered.
⏱️ 2 min - 7
Sprinkle an additional amount of grated Parmesan cheese over the top of the creamy mixture for a golden crust.
⏱️ 1 min - 8
Place the casserole dish in the preheated 400°F oven and bake for 1 hour, or until the chicken is cooked through and the top is golden brown and bubbly. The internal temperature of the chicken should reach 165°F.
⏱️ 60 min•🌡️ 400 - 9
While the chicken is baking, prepare the instant rice according to the package directions, substituting the water with beef bone broth (or chicken bone broth) for added flavor.
⏱️ 10 min - 10
Once the chicken bake is golden brown and cooked through, remove it from the oven. Let it rest for a few minutes before serving.
⏱️ 5 min - 11
Serve the Creamy Swiss Chicken Bake over the prepared bone broth rice.
⏱️ 1 min