Reviewed: Oct. 31, 2002

Loved it!!! Will make again and again- good flavor! very easy to put together- I didn't boil my chicken strips first- i put them in the soups raw- they were small enough to cook easily!

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riblet

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2002

This is a great recipe! Both my fiance and myself loved it! I recommend using more than one package/box of stuffing, and maybe one more can of soup to make it a little more moist.

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MELIS74

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Reviewed: Oct. 24, 2002

Delicious! I used cheddar cheese instead of the mozzarella.

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Julie

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Reviewed: Oct. 21, 2002

This recipe is sooooooooooooooooooo good. I made if for a family gathering and everyone loved it! I lost the copy of my recipe to my mother-in-law. I would add some veggies to it next time but it was really good already. Also, add more stuffing to the top. Yummy.

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ROSALINDANTHONY

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Reviewed: Oct. 15, 2002

This was very good! My husband is not into casserole dishes that much and he had seconds! One word of caution though... I am a salt lover but even this was too salty for me. Next time I will use low sodium soups. Also, I cooked the chicken with a little bit of oil instead of boiling. I used a cup of milk to mix the soups and one cup of broth to mix the stuffing. This goes great with a side of asparagus or broccoli.

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BMARIN

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2002

This recipe was quite good. Both my husband & my oldest son loved it (my son is a VERY picky eater). I just didn't see any need to boil the chicken prior to cooking in the oven & it came out just fine. I also did not cook in strips; instead, I cut up the chicken into cube sized pieces. It wasn't as salty as the other reviewers suggested since I used a low sodium chicken broth. However, next time I think that I will also use a low sodium cream of chicken & low sodium cream of mushroom (I used cream of mushroom soup instead of the cream of celery soup). I will definitely make this again!! Thanks Stephanie!!!

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NPHAM30

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Aug. 26, 2002

I layered sliced vegetables (zucchini, carrots and green pepper) over the layer of chicken, then prepared as recommended. It was delicious--no need for side dishes--it's a whole meal in one!

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MOUDYKAT

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Reviewed: Aug. 23, 2002

This was a great recipe! I made this for my boyfriend and his family, they loved it. It was so quick and so simple you can't go wrong. The chicken had a good flavor too. I would recommend using low sodium like other reviewers said.

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BRNIDGIRL79

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Aug. 17, 2002

Excellent! Use low-sodium broth, though. It is very salty. I boiled the chicken for 10 minutes and then cut into bite-sized pieces. The chicken finished cooking in the oven. I also used the Pepperidge Farm stuffing and I used the whole bag. (14 oz or so. There is no seasoning mix with the bagged variety. I added the TINIEST bit of poultry seasoning to mine and stirred well.) Be sure to use extra broth. (I used the whole can.) As others have stated--it IS necessary to cover for most of the baking time. I uncovered for the last 15 minutes. Just as good with less cheese. I also used reduced-fat soups and couldn't tell the difference.

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CATHLEEN

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Reviewed: Aug. 9, 2002

I would make this one again but it reminded me of chicken helper. It has a good flavor and the family ate it but maybe I will save this one for a quick meal night.

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MISTYDTHOMAS

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Reviewed: Jul. 17, 2002

This recipe was so easy and tasted great! I baked covered for 30 minutes then uncovered for 20 minutes and it came out perfect. I will use more stuffing next time. Definitely a keeper.

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lynnmw

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Reviewed: May 24, 2002

Have made this twice and now for third time..all love it. Use extra stuffing....LP

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tprl

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Reviewed: May 23, 2002

Wow!! This was so easy and quick to make and it tastes DELICIOUS!! I will definitley make this over and over again! I used the cheddar cheese instead of mozzerella. I also cooked uncovered for 20 mins, covered with foil and then cooked for an additional 30 mins. It came out perfectly! I love this recipe!!

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RedRobynNAU

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Apr. 24, 2002

I wasn't really sure about cooking the chicken with the stuffing, but when it was done, it looked and tasted absolutely delicious. It was a quick and easy meal too..Thanks!!

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MRS. GIBBS

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Reviewed: Apr. 4, 2002

With most of my family being under the weather with winter viruses this was a nice and easy . I did add cheddar cheese like other reviews had mentioned and did cover with foil for the first half of the cooking time. I added a little more liquid to keep the stuffing more moist.I also served gourmet sweetpotaos and a salad of baby greens.thanks for the delicious recipe. ps. cube or cut chicken into smaller pieces,it will be easier to serve.

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Sandygurl

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Reviewed: Mar. 25, 2002

It's not gormet, but it's a filling and tasty meal. This is great for stuffing lovers. It's pretty easy to make too. I used less cheese and it was fine.

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HECKYEAH

Cooking Level: Intermediate

Home Town: Islip Terrace, New York, USA

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Reviewed: Mar. 24, 2002

I was kind of sceptical about this recipe once I placed it in the oven, but OMG it was delicious! My hubby and kids aren't big on stuffing..but everyone gobbled this up! For my large family I'll need to double the recipe and may try the pre-cooked carving board chicken breast. Thanks for a wonderful recipe!

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CRAZYMAMIX5

Home Town: Houston, Texas, USA

Living In: Reynoldsburg, Ohio, USA

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Reviewed: Mar. 9, 2002

This is now my 6 year olds favorite dish. She has never cared for stuffing but just loves it in this dish. (I think it is because the stuffing isn't soggy).

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