Chicken and Swiss Skillet
This Chicken and Swiss Skillet is down home cooking at its finest. ย Ordinary ingredients combined in one skillet to make a full flavor dish in 30 minutes! ย I serve this over mashed potatoes, but you could serve it without or even over rice instead.
This dish will taste like it was hard to make, but I promise you it isn’t!
MUSHROOM GRAVY
So, today we are celebrating a double birthday!! ย My second oldest and my youngest.
One has a birthday on the 27 and the other on the 28. ย What timing, huh?!?! ย My youngest turned 1 and my second oldest turned 7!! ย My how time flies!
My 7 year old wanted an ice cream cake. ย I have tried to make one before but it was a horrible failure!!! ย The ice cream wouldn’t freeze and it was a soupy mess!
So, I will be enlisting help from the freezer section at my local grocery store. ย I also thought this would help save some time, but as usual I am running a little behind.
So, I betterย keep this post short and sweet and get a move on! ย ๐
Chicken and Swiss Skillet
Ingredients
- 3 large chicken breasts cut into small chucks
- 1/4 pound bacon chopped
- 1 small onion chopped
- 2 cups sliced baby portabella mushrooms
- 2 cloves garlic minced
- 1/4 cup all purpose flour
- 2 cups chicken broth
- 2 cups shredded swiss cheese
Instructions
- In a large skillet brown the chicken, bacon, onion, mushrooms and garlic over medium high heat until chicken is no longer pink and juices run clear.
- Stir in flour and cook for 1-2 minutes. Pour in the chicken broth and mix well. Bring to a boil and simmer until thickened.
- Sprinkle with shredded swiss and cover to let the cheese melt.