I am not a big fan of cooking with cream soups but this is a nice recipe and very easy. Maybe the sour cream and swiss cheese help disguise the distinctive soup taste. The meat doesn't need to be browned before. I like to use chicken tenders instead of the breasts-- enough to fill the bottom of a 9x13 pan. . I added the thyme leaves because I do things like that or a little bunch of chopped fresh herbs in the summer. This can be cooked while you are at church if you can set your oven to come on so it will cook for only 2 1/2 hours otherwise lower the temp to 250 degrees. The meat gets too dry if cooking for the 3 plus hours you are at church at the higher temp. This recipe came from my sister-in-law Alicia.
4 large chicken breasts cut in 3-4 pieces each
½ lb. Swiss cheese grated
2 cans of cream of chicken soup
¼ C. water
½ C. sour cream
½ tsp thyme leaves (optional)
(If I have some fresh herbs it helps to hide the chicken soup taste)
Put the chicken breasts in a 9x13 baking dish, sprinkle with the Swiss cheese. Mix the remaining ingredients and pour over the chicken. Crush 1 ½ pkgs. Of Ritz crackers and mix with ¼ C. of butter. Sprinkle over the chicken and bake 275 for 2 ½ hours. Serve with rice but mashed potatoes is good also.