Reviewed: Mar. 22, 2009

Watch the amount of salt

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Reviewed: Jan. 17, 2009

I only used one can of cream of chicken and no cream of celery. I also used more cheese...probably about a cup of a parmasan blend. I also mixed the burbon (maybe a tablespoon or so..I didn't measure) in with the soup/chicken. I then melted the butter (about 1/4 cup) and mixed in bread crumbs in until it was crumbly. I added some garlic and onion powders then sprinkled it all over. It was pretty good! I will be making it again.

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DOGLOVER22

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Reviewed: Nov. 25, 2008

Very easy to make and delicious! People have already asked me for the recipe.

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Alicia Perrin

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Reviewed: Oct. 19, 2008

Tastes fine but the bread crumb coating didn't turn out so hot. The parts that the melted butter came into contact with made a soggy stuffing like topping. What didn't get wet stayed dry and fell apart. While it tasted good, I don't think I will make this again. Maybe the thing to do it mix the crumbs, butter and bourbon in a seperate bowl and the spead the mixture over the top of the chicken and reaming surface of the dish. Just a thought.

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JASON1327

Cooking Level: Intermediate

Home Town: Oceanside, California, USA

Living In: Broomfield, Colorado, USA

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Reviewed: Jan. 11, 2008

I've made this recipe quite a few times in the past two years, and the only real change that I usually make is to cube the chicken, rather than throwing the whole chicken breast in. This allows people to better pick their portion size, and lets more people enjoy it.

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Greg

Cooking Level: Intermediate

Home Town: Circleville, Ohio, USA

Living In: Toledo, Ohio, USA

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Reviewed: Dec. 17, 2007

Good recipe, but I agree with skipping on the butter. I also made this dish with a can of ettoufee mix, one can of cream of celery and one can of cream of shrimp. I added various herbs and spices and I love it this way also. You can definitely play this recipe up. Thanks. Also, my 2 year old will actually eat meat this way, YEAH!!!

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AMLITTLE01

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Reviewed: Oct. 30, 2007

Good recipe. Very tasty but a little heavy for a frequent meal. I've made it occassionally and have been praised for the dish.

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dwaszak

Home Town: Brooklyn, New York, USA

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Reviewed: Oct. 29, 2007

I ommitted the butter altogether when making this, as I thought it would be way to oily with the cream soup and cheese. It tasted pretty good over hot white rice.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 29, 2007

What a great dish! I did do some substituing though. I substitued reisling for the bourbon and also added more cheese. I had 1/2 block of fresh mozzerella and used the remainder which I'm guessing was well over a cup. Once I added the cheese in with the soup I realized it was a bit too clumpy so I added some milk and it turned out great! The wine really gave it a nice touch too. Next time I think I will substitute stuffing mix instead of bread crumps and see how that turns out. This is a keeper recipe and I definitely will make it again!

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Donna K.

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Reviewed: Mar. 23, 2007

This was so fabulously good! I made it exactly according to the recipe. I will definitely make it again.

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mama2006

Cooking Level: Expert

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Reviewed: Dec. 30, 2006

While this dish was very good, It seemed a little heavy for us. I made because I found the recipe using the ingredient search feature since I had chicken and mozzerella cheese to use. It was delicious, but I won't make it again.

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rabon

Cooking Level: Expert

Home Town: Hacienda Heights, California, USA

Living In: Yosemite National Park, California, USA

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Reviewed: Nov. 27, 2005

Bourbon flavor alittle to strong.

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The 7 Vees

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Oakdale, New York, USA

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Reviewed: Oct. 9, 2005

Very easy to make, but rather heavy. Not quite what I had expected. Tasted good, but I was hoping for something else I guess.

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beginnerchef

Cooking Level: Beginning

Living In: Richmond, Virginia, USA

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Reviewed: Aug. 26, 2005

EASY AND SUPER! As I was throwing this dish together, I thought it would never work because it was way too easy. It turned out to be fantastic! Chicken was super-moist and the over all flavor delicious. The whole family, including two picky kids, loved it. This recipe is definitely a keeper and will be going into the 'rotation'. :)

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SULA5

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2005

This turned out great. I stuffed 8 chicken breast in the pan without increasing the other ingredients and it turned out fine. I used fontina cheese instead of mozzarella. This only took 40 minutes to cook, instead of 1 hour. Excellent served over rice.

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TSIMS

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Reviewed: Sep. 15, 2004

Good - make sure you add enough mustard - a little on the sweet side for me. . .

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IRVANFAMILY

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Reviewed: Aug. 2, 2004

I did not like the texture of this dish. I think it would have been better to have a breaded chicken cutlet wit a bourbon sauce.

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MOLSON7

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Reviewed: Apr. 12, 2004

VERY good & tender! I seasoned the chicken first, though. Substituted cream of mushroom soup & cheddar cheese soup because I didn't have the other ingredients. I imagine there are many subs & variations to this recipe - and all delicious.

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ZEMIRAH

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Reviewed: Jan. 6, 2004

A very easy recipe! I made this for a few friends on New Year's Eve, & they really liked this dish. I served it with steamed rice, which worked wonderfully with the sauce. I did not have cream of celery, but used a can of cream of chicken with about a 1/2 can of milk to help keep it liquidy. I gave this 4 instead of 5 stars because I really did not like the bourbon in the sauce - it made it a bit bitter. Next time, I think I'll try it without the whiskey.

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WINTERSTAR74

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Reviewed: Dec. 23, 2003

This is a winner! I only used one can of cream of chicken soup based on other reviews that the sauce was "gloppy" and too thick. My sauce was perfect. I also seasoned my chicken with a little garlic powder before topping with the soup and cheese mixture. Baked for 45 minutes at 350 degrees and the chicken was melt in your mouth tender. Next time, I'm going to add sliced mushrooms to the dish. But the recipe is great even without making modifications. Try it - - you'll enjoy it!

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