This particular chicken dish was named by my husband many years ago, I have had to alter the name to put it on a recipe that possible minors would be reading. It is fairly easy with the instructions, and has excellent taste that can be served to guests or used as a family night dish.
3 lbs chicken breasts (bone in works for best flavor)
1 medium onion - chopped
1 can cream of chicken soup
1 can cream of celery soup
2 Cups Chicken stock or broth
1 cup sour cream
8 oz Swiss cheese
2 Cups croutons (seasoned is best, any flavor you like)
3 TBSP Vegetable oil
Salt or seasoning of your choice
Lightly brown chicken and onion in oil in large stock pot. Cover with water, add seasoning of choice and simmer until done (about 30 minutes) remove from broth, cool until able to handle. Remove chicken meat from bones and break in to bite size pieces. Place in bottom of 9 x 13 baking dish.
In separate bowl combine soups, broth and sour cream, stir or whisk until smooth. Pour half of soup mixture over chicken, smoothing to cover all. Place Swiss cheese slices over soup, over lapping if needed. Add 1 cup croutons to soup mixture, stir, pour over Swiss cheese. Top with remaining croutons.
Bake at 350 degrees until lightly browned and bubbly, about 45 minutes.
This dish can be served with potatoes, noodles or rice it goes with just about anything.
This recipe can be altered to use mushroom soup if desired. My children decided long ago that pigs noses (mushrooms) were not to be eaten at our table and if included in any dish would be refused.
I have found a very good chicken bouillon that I like to use in my broth, so feel free to use any you like. I taste my soup before pouring it over the chicken to make sure the flavor is good.