Creamy Swiss Cheese Chicken Bake
printed from melskitchencafe.com
*Note: If you like extra sauce, consider increasing the sauce ingredients accordingly. Also, if you are using frozen or even partly frozen chicken breasts for this dish, there is a chance the finished dish after baking will be watery. I recommend using fresh, not frozen, chicken breasts and patting them dry prior to using.
2 pounds boneless, skinless chicken breasts (about 4-6 chicken pieces)
6-8 slices Swiss cheese (about 4-6 ounces)
1/2 cup light mayonnaise
1/2 cup plain Greek yogurt
3/4 cup freshly grated Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
Hot, cooked rice for serving
Preheat the oven to 375 degrees F and lightly spray a 9X13-inch baking pan with cooking spray.
Pat the chicken dry with paper towels and season on each side with salt and pepper. Lay the chicken breast pieces in a single layer on the bottom of the prepared baking pan. Layer the Swiss cheese slices over the chicken. In a medium bowl, whisk together the mayonnaise, yogurt, 1/2 cup Parmesan cheese, salt, pepper, and garlic powder. Spread this mixture over the chicken and cheese. Top with remaining 1/4 cup Parmesan cheese.
Bake for 45 minutes, until the chicken is cooked through and the sauce is hot and bubbly. Serve over hot, steamed rice.