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


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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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Brianne


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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. 14, 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: Jan. 9, 2004

This recipe was very tasty, however next time I would do some things differently. For one, you don't need a half cup of butter, in fact because I watch my weight, I won't use any butter or butter substitute at all. The cheese makes more than enough oil. Nevertheless, the bourban is the bomb!! Meaning, the recipe is great, I would tweek it a little bit and make it over and over again!!

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DEE MAC


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Reviewed: Jan. 9, 2004

Simply delicious! Creamy and cheesy and the bourbon over the bread crumbs just adds a wonderful finish!!! Loved it!!!

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AVALON_75


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Reviewed: Jan. 9, 2004

This was quite good and very easy to prepare. I used only cream of chicken soup(all I had on hand), and added two stalks of chopped up celery. Also reduced the amount of butter a lot and served dish over white rice. The bland rice balanced out the richness of the sauce nicely. Also, it did not need to be baked quite as long a recipe states to get chicken fully cooked(was 195 degrees at center after about 45 minutes).

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CGUEST29

	Cooking Level: Intermediate
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