Reviewed: May 4, 2009

This was VERY easy. I used frozen chicken breasts, cream of mushroom soup because that's all I had, I typically use the cream soup base recipe from this site whenever a recipe calls for cream of chicken soup but didn't feel like going to the trouble tonight. Then I added fresh mushrooms to the baking dish with the chicken before I topped it with sauce, cheese (the swiss didn't melt like some cheeses might, as mentioned by another reviewer, but I actually liked that it maintained it's shape rather than melted into the sauce and became too gooey) and breadcrumbs (I used italian breadcrumbs instead of croutons, again because it's what I had in the pantry). Baked it for 45 mins. The sauce had a good flavor but it was a bit soupy (I'm sure the frozen chicken breasts were to blame) but all in all, it was pretty good. Not amazing but not bad.

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CSBSIX

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2008

I absolutely loved this one. I've never been good with chicken but this one was so quick and delicious. With what few ingredients this calls for, it's so yummy and easy. I used Italian style bread crumbs since I didn't have croutons available. To make the sauce a bit thicker, I added some bread crumbs to that as well. Thanks for posting! My husband definitely wants me to make this again. And the cook time is perfect! You don't even need a knife to cut the chicken it's so tender. :)

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Mrs. Diamond

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Reviewed: Mar. 3, 2008

Very easy to make, tastes delicious and doesn't have any butter, so it's relatively low fat. I use reduced fat swiss cheese, Campbells Healthy Request condensed Cream of Chicken soup (98% fat free and reduced salt) and the wine option. We've loved it every time!

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TJW2

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Reviewed: Oct. 3, 2007

I thought this was good. I used broth instead of wine, and plain bread crumbs instead of croutons. It made a good sauce for the chicken. Be careful not to overcook the chicken. The 30-40 min. is plenty.

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Susan U.

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Reviewed: Sep. 5, 2007

This tasted fine but was a little runny. Next time I would add more chicken to fill up the extra space in the dish. Also, as I expected the swiss did not melt very well. It is not a "melty" kind of cheese. I would try it with monterey jack chz and add some more seasoning. Maybe serve stuffing on the side. Not too memorable overall.

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ARBUTUSROEHM

Cooking Level: Intermediate

Home Town: Urbana, Ohio, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Jan. 12, 2007

This was edible and very "hands free" but not much more. The sauce was thin and tasted like canned chicken soup. I probably should have realized that the canned soup taste would be prevalent. Not awful, but pan-grilling the chicken breasts and topping with the Swiss cheese after turning would have had more flavor and been ready in 10 minutes.

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THYMEFORME

Cooking Level: Intermediate

Home Town: The Woodlands, Texas, USA

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Reviewed: Nov. 11, 2006

I made this recipes with a vegetarian version called Quorn...it was sooooo good I even ate the leftovers for lunch!!

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CARENHEATHER

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Reviewed: Oct. 15, 2006

This chicken was tasty and easy. What I especially like about this recipe is that I don't have to precook the chicken, and I was really able to trim the fat, using 98% fat free cream of chicken soup, alpine lace swiss, and low-fat seasoned croutons. Nobody missed the fat, that's for sure.

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