Found this handwritten on an index card in my mother-in-law’s recipe box dated 1968.

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass or ceramic baking dish (like a rectangular Pyrex) with a little cooking spray or butter to prevent sticking.

Pat the chicken breasts dry with paper towels and trim any excess fat. Arrange the chicken in a single layer in the prepared baking dish, leaving a little space between each piece so the sauce can flow around them.

Lay the Swiss cheese slices directly over the chicken breasts, overlapping slightly as needed so each piece of chicken is completely covered in cheese.

In a small bowl, stir the condensed cream of mushroom soup just to loosen it up slightly (do not add water or milk). Spoon the soup evenly over the cheese-covered chicken, spreading it gently so it coats the top and drips down around the sides.

Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to help the chicken cook through and the sauce start to bubble.

Remove the foil and continue baking, uncovered, for another 15 to 20 minutes, or until the chicken is cooked through (the thickest part of the breasts reaches 165°F/74°C) and the cheese on top is melted, golden, and bubbly around the edges.

Let the Swiss chicken bake rest for 5 minutes out of the oven so the sauce thickens slightly. Use a large spoon to scoop out each chicken breast, making sure to get plenty of the creamy mushroom sauce and melted cheese with every serving.

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