It’s Wednesday, and it’s the holidays. I’m tired, your tired. We’re all tired. But, as much as I’d love to go the pizza place down the street with the half-price bottles of wine, I know dinner will be more wholesome if I make it at home – plus save a little money.

This is a recipe my grandmother always used to make, that is homey and delicious – something you’d expect a grandmother to make! It bakes in the oven in about 30 minutes and only has a handful of ingredients, most of which you have in the pantry/fridge/freezer anyway! You can serve it with pasta, rice, potatoes and a veg or salad for a completely easy but delicious weeknight wonder. The chicken is perfectly tender in a tangy yet savory sauce, topped with crunchy croutons and cheese. How bad can that be?


Chicken Breasts or Thighs (I prefer thighs in this, but I had breasts thawed, so I’m using them)

1 can Cream of Chicken Soup

3/4 cup white wine

2 cups seasoned croutons

Swiss cheese slices


Preheat oven to 350F.

Place the chicken in the bottom of a greased baking dish (I use 2 large breasts or 5-6 thighs). In a small bowl, whisk together the chicken soup and white wine. Season with salt and lots of pepper. Pour the sauce over the chicken and top with the breadcrumbs (they mix into the sauce and get a little soggy on the bottom, and cheesy and crunchy on top). Cover the breadcrumbs with slices of Swiss cheese and bake at 350F for 30-35 minutes until the chicken is fully cooked and the top is brown and crispy. Bon Appetit!

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