Why is there a picture of an empty plate? Because this recipe is so good by the time you’re done serving it up, the plates will be empty lickity split!
Okay, actually, I didn’t get a decent picture of the chicken. It looks more like a pile of cheese. A delicious pile of cheese, but not much like chicken. Trust me, there is delicious, tender chicken hiding in there. I didn’t spend any time plating this dish because I just wanted to eat it!
My mom’s friend Jen shared this recipe with me in the early days of my blog. It has become one of our favorites and a quick go-to meal. Enjoy!
- Boneless, skinless chicken breasts (I usually do two, but the amount of sauce could handle probably 4-6 breasts)
- ½ cup chopped onions
- 14-oz can diced tomatoes (I get petite diced)
- Italian seasoning (or a few shakes of oregano, basil, parsley and garlic powder)
- 1 can Campbell’s French Onion soup
- Swiss cheese, sliced
- I cut my chicken breasts into thirds and pound them thin before browning, but the recipe didn’t originally call for that. Brown the chicken breasts in a medium-high skillet in oil or butter. Remove and place in casserole dish.
- Cook onions in skillet for 5 minutes. Add tomatoes, Italian seasoning, french onion soup and cook together to reduce liquid for 5 minutes. Pour sauce over chicken in the casserole dish, top with Swiss cheese and bake for 20 minutes at 350 degrees.
- I like to serve with garlic mashed potatoes.
- Addendum after comments have come in: the last few times I’ve made it I haven’t used the entire can of french onion soup. I put all the broth in, but I only put maybe half of the onions from the can in. for me, it’s the right balance. the first time I made it, though, I followed the recipe to a “t” and we still liked it, so feel free to modify or not according to your tastes!