Swiss Sherry Chicken


  • 4 to 6 boneless skinless chicken breasts
  • 8 slices Swiss cheese (approx 6 to 8 ounce package, enough to cover chicken in a single layer)
  • 1 (10.75 ounces) can condensed cream of mushroom soup (or equivalent amount using homemade)
  • 1/4 cup sour cream
  • 1/2 cup sherry  (I used Taylor Dry Sherry - found in the wine section at our grocery store)
  • 1 cup plain Panko bread crumbs (or 1 cup croutons)
  • 4 tablespoons butter, melted
  • 1/8 teaspoon dried dill weed (optional)
  • salt and pepper to taste


Preheat oven to 350 degrees F.  Spray a 9x13 baking dish with non-stick cooking spray.

Place chicken in baking dish and season with salt and pepper then place Swiss cheese slices over chicken covering breasts.

In a medium size bowl add condensed mushroom soup, sour cream and sherry, mix well then spoon evenly over chicken.

In a small bowl mix melted butter, Panko bread crumbs and dill weed (optional). Evenly spoon bread crumbs over chicken.

Place on middle rack of oven and bake uncovered for 45 minutes to 1 hour. Chicken is ready when it reaches a safe internal temp of 165 degrees F. Cooking times may vary by oven and size of chicken breasts.

Serve chicken with green beans, asparagus or broccoli, wild rice, white rice or egg noodles, garden or Caesar salad.  The sauce is great over noodles or rice. Enjoy!


Head over to AllRecipes (Swiss Sherry Chicken), to read the rave reviews. I made a few small changes, I opted to use Panko bread crumbs instead of croutons and reduced the butter from 1/2 cup to 4 tablespoons for the Panko topping. I also baked the chicken at a higher temperature.