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How can I lighten this chicken bake recipe


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How can I lighten this chicken bake recipe

karykat | Mar 24, 2010 10:32 AM

Here's a recipe from another thread. I'm planning to make it ahead of time for an event this weekend.

Think I can lighten the top layer? Want the texture to be right with the swiss cheese in there.

Think I can use more milk in place of the light cream without hurting the texture and taste?

Here's something different that I haven't actually made or eaten, but a discerning friend had it at a potluck and liked it enough to fwd the recipe around:

Chicken Swiss Bake

First Layer

1⁄4 cup butter
1 1⁄2 cup long grain rice
1⁄2 cup golden raisins
3 cups chicken stock
1 1⁄2 teaspoons salt
1⁄4 teaspoon pepper

Heat oven to 375. Grease 9X 13 glass dish. Saute rice in butter in large frying pan until it is golden coloured. Add raisins, stock, salt and pepper. Bring to a boil then cover and simmer for 20 minutes until the rice is tender and the liquid is gone. Spread the rice in the glass dish.

Second Layer

6 tablespoons of butter
1 1⁄2 cups of sliced fresh mushrooms
2 teaspoons of curry powder
1⁄2 teaspoon of ginger
1⁄2 teaspoon of salt
1⁄4 sherry
5 boneless, skinless chicken breasts (approximate)
or equivalent amount of shrimp and scallops

Pre cook chicken, cube it and set aside. Saute mushrooms in butter. Add spices, sherry and chicken. Put this mixture in the pan over the first layer.

Third Layer

6 tablespoons of butter
1⁄4 cup of flour
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 teaspoon of dry mustard
3 cups of light cream
1 cups of grated swiss cheese.

Melt butter and gradually add flour then spices. Gradually add the cream over medium heat. Stir constantly. When the sauce has thickened add grated cheese. Stir until cheese is melted into sauce. Pour over the 2nd layer. Sprinkle with additional grated swiss cheese. Top with a dash of paprika.

Bake at 375 for 30 minutes. Serves 6-8 people.

(Thanks to Julesrules who got this recipe from a friend who had recommended it.)

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