This recipe is great. I reduced the fat a little by using low-fat/low sodium cream of mushroom soup, 2% milk swiss cheese, and reduced fat sour cream. Additionally, I added a small can of sliced mushrooms to complement the soup. Lastly, I used Pepperidge Farm Stuffing mix instead of croutons. The end result was wonderful! My husband (who has a very sophisticated palate) loved it! The chicken was tender, the sauce was rich (even with the lower fat substitutes)- it is a recipe I will use again and again:)

Reviewed On: Oct. 8, 2009