#Kitchen #Recipe and #HealthyFood

गुरुवार, 14 अक्तूबर 2021

Swiss Chicken Bake

Creamy Swiss Chicken Bake is absolutely delicious. Chicken breasts are smothered in an easy-to-make Swiss cheese sauce, covered in crispy, seasoned breadcrumbs, then baked until bubbly. It’s an easy chicken casserole the whole family will love!

If you love creamy chicken casserole recipes, also try this chicken divan, poppy seed chicken casserole, or chicken noodle casserole.

Swiss Chicken Bake

This is one incredible, family-loved recipe. Tender chicken breasts are cooked in a simple Swiss cheese sauce that is absolutely heavenly. Then we top the casserole with buttered breadcrumbs and the little crunchy bites are delicious with the creamy sauce.

Some Swiss chicken recipes call for using canned soup, but we skip that and replace it with a sauce that is nearly as easy to make as opening a can and is SO MUCH tastier.

After the Swiss chicken casserole goes into the oven, we put on a pot of rice and make some roasted broccoli – the cheese sauce is amazing on the broccoli! The whole dinner comes together with minimal effort and it’s always met with rave reviews at the table.

Ingredient notes

You likely have most of the ingredients to make this Swiss chicken casserole in your kitchen right now!

Butter, flour, and chicken stock: these three form the base of the cheese sauce.
Garlic powder, onion powder, and salt: we use these to add flavor to the sauce.
Swiss cheese: we buy sliced Swiss cheese and add some to the sauce and use extra to put on top of the chicken.
Sour cream: this lightens the cheese sauce and gives it a wonderful flavor.
Panko: this is used for the crispy topping. You can use regular breadcrumbs instead.
Butter: makes the panko get golden and extra crispy in the oven.
Italian seasoning: adds a great flavor to the crispy topping. Try this homemade Italian seasoning!
Chicken breasts: we use boneless, skinless breasts. You can also substitute chicken thighs.

How to make this Swiss chicken bake

You can make Swiss chicken in just 4 easy steps!

Making this Swiss chicken bake is really simple! See the recipe card below for the full details.

Make the cheese sauce: Whisk some flour and butter in a small pot. Then add the chicken stock and spices and give it a minute to thicken. Finally, add the cheese and let it melt into the sauce. So easy!
Make the buttered breadcrumbs: Mix some panko with melted butter and Italian seasoning.
Assemble the casserole: Half of the cheese sauce goes into the bottom of your casserole dish. Then lay 4 seasoned chicken breasts on top and cover them with the rest of the sauce. Drape 4 Swiss cheese slices over the chicken then cover them with the buttered croutons.
Bake the casserole: This step is as easy as putting the casserole dish into the oven. Keep an eye on it while it bakes and if the breadcrumbs get too brown, cover the casserole dish with foil.

Swiss chicken bake on a plate with rice and broccoli.

Recipe FAQs

Can this casserole be assembled ahead of time?

Yes! This casserole can be assembled up to 2 days in advance and stored covered in your fridge until you’re ready to bake it. The buttered panko can be prepared ahead of time, but it’s best added to the casserole right before it goes into the oven so that it doesn’t get soggy. You’ll need to add an extra 10-15 minutes to the baking time if you’re cooking it from cold.

Can I freeze this Swiss chicken bake?

Yes! Just like assembling this casserole ahead of time, it’s best to leave the panko off until it’s time to bake it. Wrap the assembled casserole tightly then freeze it for up to 3 months.

How long will the leftovers last?

Leftover Swiss chicken will keep well in your fridge for 3-4 days. They reheat beautifully so this is a great recipe to plan to take for lunch this week!

Can I use chicken thighs instead?

Chicken thighs can be used instead of breasts, but you’ll need to adjust the cooking time. Plan on using 8 chicken thighs and baking the casserole for 30-35 minutes.

A spatula lifting a piece of creamy Swiss chicken out of a casserole dish.

Swiss Chicken Bake

Creamy Swiss Chicken Bake is absolutely delicious. Chicken breasts are smothered in an easy-to-make Swiss cheese sauce, covered in crispy, seasoned breadcrumbs, then baked until bubbly. It's an easy chicken casserole the whole family will love!

Course Dinner

Cuisine American

Keyword swiss chicken, swiss chicken casserole

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings people

Calories 614kcal

Author Kristen Stevens

Ingredients

Swiss Cheese Sauce

4 tablespoons butter
4 tablespoons all-purpose flour
1 ¼ cups chicken stock
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons sea salt
4 slices Swiss cheese
½ cup sour cream can be light

Swiss Chicken

½ cup panko breadcrumbs
2 tablespoons melted butter
1 teaspoon Italian seasoning
4 medium chicken breasts
1 teaspoon sea salt
1 teaspoon pepper
Minced parsley to serve

Instructions

Preheat your oven to 400 degrees. Butter the bottom of a 9×11 inch casserole dish.
Heat the butter in a medium-sized pot over medium-high heat. Whisk in the flour and let it cook for 1 minute. Add the chicken stock, garlic powder, onion powder, and salt, and whisk well. Continue to whisk until the stock thickens.
Add the swiss cheese to the pot and stir it into the sauce. Add the sour cream and stir once more.
In a small bowl, mix the melted butter, breadcrumbs, and Italian seasoning.
Gently pound the thickest part of the chicken using the palm of your hand until the breasts are even in thickness. Season the chicken with salt and pepper.
Pour half of the cheese sauce into the casserole dish. Add the chicken and top each piece with a piece of Swiss cheese. Pour the rest of the sauce around the chicken.
Sprinkle the buttered bread crumbs over the chicken then bake the chicken for 45 minutes, or until hot, bubbly, and cooked through. Check the chicken periodically and if the breadcrumbs are browning too quickly, cover the casserole with aluminum foil.
Serve the chicken with some perfectly cooked basmati rice, a big scoop of the sauce, and a little minced parsley over the top.

Nutrition

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Flan

This Latin dessert is sure to win your heart with creamy custard layered in smooth caramel. In this flan recipe, cream cheese is added for extra indulgence!

Each bite of flan is heaven. Caramel and cream are the best combinations! If you’re like me and love all things rich and sweet, you should give my crème brulée, dulce de leche cheesecake bars, and caramel apple upside-down cake a try!

Flan sliced and a slice being taken from the cake.

Cream Cheese Caramel Flan Recipe

For those of you who haven’t tried flan before, you’re in for a treat! It’s one of my favorites! Flan is a custard-based dessert topped with a thin, smooth layer of caramel. It’s most commonly found in Mexico, Spain, and Puerto Rico. You’ll find tons of different varieties of this dish, but the kind I’m making today is called Flan de Queso- also known as cream cheese flan! And let me tell you. Cream cheese flan is the love child of crème brulée and cheesecake. So incredibly delicious!

Truthfully, flan seems a lot more difficult to make than it really is. It only consists of a few simple steps! All you’ve got to do is mix up your caramel in a saucepan and use a water bath to cook your custard base. Once everything is baked, you flip the pan like you would with a bundt or upside-down cake. Perfectly shaped custard smothered in caramel should slide right out! It’s a melt-in-your-mouth dream. Let’s make some flan!

Flan Ingredients

Flan uses super simple ingredients. The caramel sauce, for example, only needs sugar and water! Then, the custard is just a mix of a few pantry staples. The key ingredients here are condensed and evaporated milk for maximum creaminess. You’ll love it! Measurements for each ingredient are in the recipe card below.

Caramel Topping

Granulated Sugar: Sugar melts down to become the golden caramel drizzle you see on top of the flan!
Water: Water dissolves your sugar and helps everything melt down beautifully!

Custard

Cream Cheese: Cream cheese is the star player here. It adds a hint of tang and creaminess to your flan!
Granulated Sugar: Added for the perfect sweet flavor. Eggs bind everything together!
Eggs: I’ve found that large eggs work best here.
Sweetened Condensed Milk: Everything is better with condensed milk! This sweetens the flan and makes it nice and smooth, too.
Evaporated Milk: Added for an extra milky flavor.
Vanilla: Vanilla tastes amazing paired with the other creamy ingredients in this dessert. If you can, use pure vanilla extract! This will give it a better flavor.

How to Make the Best Flan

Making tasty flan just requires a little patience and attention to detail. See more tips on getting the best results below! You’re going to love how it turns out. So creamy, sweet, and decadent!

Caramel Topping

Melt Ingredients: Let’s begin! In a heavy saucepan, cook the sugar and water over medium heat until melted and boiling. Cook until it just begins to turn amber.
Pour in Bottom of Pan: Next, remove from the heat and pour into an ungreased 9 inch x 2 inch high cake pan, or a 2 quart baking dish. It will turn hard in the bottom of the pan, but that’s okay!

Steps to make flan in a skillet pan over gas oven.

Custard

Preheat Oven: First, preheat the oven to 350° Fahrenheit.
Beat Cream Cheese and Eggs: In the bowl of a mixer, beat the cream cheese until smooth and no lumps remain. Add in the eggs one at a time, mixing until each is fully incorporated. You may have to scrape the bottom of the bowl between eggs to make sure there are no lumps of cream cheese left. Otherwise, you will end up with lumpy flan.
Mix Ingredients, Add to Pan: Add in the remaining ingredients and mix until smooth. Then, pour over the caramel topping in the pan.
Bake in Water Bath: Place the pan in a larger baking dish or roasting pan with high sides and pour boiling water into the larger pan until it is about 1 inch deep. Bake for 50-60 minutes, until the center is still slightly jiggly.
Cool: Remove from the oven and remove the pan from the larger baking dish. Cool for about an hour. Cover and refrigerate overnight.
Flip and Serve: When ready to serve, place the pan on a baking sheet with hot water for about a minute to loosen the caramel from the pan. Run a knife around the edge and quickly and carefully invert onto a rimmed serving plate. And, voila! You’ve made delicious flan!

Tips and Tricks for Making Flan

While this recipe is pretty straightforward, there are a few things that can keep you from making the best flan possible. Since we are working with homemade caramel and eggs- there are certain conditions that need to be met so that everything tastes delicious! Keep these tips in mind and you’ll be making flan like a pro.

Use Room Temperature Ingredients: Make sure your wet ingredients are at room temperature before mixing them together. This will make your custard smoother!
Don’t Skip the Water Bath: A water bath is one of the most important parts of this recipe. The steam from the bath cooks the custard gently to keep it from curdling or scrambling.
Overcooking Caramel: Make sure you don’t cook your caramel mixture on too high of heat. If your sugar burns, it will become bitter.
Use a Strainer: When you pour your custard into your pan, try pouring it through a strainer to prevent air bubbles!
Chill: Flan needs plenty of time to set. Make sure it cools for at least a few hours in the fridge before serving.
Adding Flavors: For a little extra flavor, try adding citrus zest, shredded coconut, or even a couple tablespoons of espresso powder to your caramel mixture.
Serve With: Flan tastes great served with fresh fruit like strawberries, raspberries, or even a fruit salad. A little whipped cream or chopped nuts on top is amazing, too!

Storing Leftover Flan

Flan is best served fresh for optimal flavor and texture. But with proper storage, it can taste just as good a few days after! There’s nothing better than finding flan in the fridge when I’m craving something sweet.

In the Refrigerator: Store your flan in an airtight container or covered in plastic wrap. It will keep for up to 3 days.
In the Freezer: Make sure your flan has completely cooled before freezing. Wrap in plastic wrap and then store in a freezer bag. It will keep for up to 2 months, but it’s best served at the 1 month mark. Thaw overnight in the fridge before consuming.

Flan

This Latin dessert is sure to win your heart with creamy custard layered in smooth caramel. In this flan recipe, cream cheese is added for extra indulgence!

Course Dessert

Keyword flan, flan recipe

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings slices

Calories 133kcal

Author Alyssa Rivers