With only hazy notions bouncing around about dinner possibilities on New Year's Eve, I tossed spiced prepped chicken breasts into the sous vide mid-day with hopes something more concrete would settle out in my menu planning. After walking across town to the CVS and back, I felt I'd made my commitment, but it required a broad interpretation of a recipe I've been making for almost 30 years: creamy Swiss baked chicken casserole. I stuck with the same approach to the "goop"; I made sure to still layer in sliced Swiss cheese; and I thought it might be interesting to let the stuffing be a pseudo-crunchy topping. It all came together reasonably well, and the addition of roasted spiced broccoli is always a good idea. For the three of us together on the final night of 2025, it was a casual repast that met our easy-going moment.
Grandly adapted from "Easy Creamy Swiss Baked Chicken Breasts," a recipe shared with me by Cindy Coulson in 1997. A matching version of the recipe can be found on Cooks.com.
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