Reviewed: Nov. 10, 2009

Yummo! So easy, it's ridiculous! Paula Deen actually serves a version of this dish at her restaurant in Charleston. Even my picky fiance (who is a sauce-a-phobe) loves this.

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Jennifer

Cooking Level: Intermediate

Home Town: Great Neck, New York, USA

Living In: Roswell, Georgia, USA

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Reviewed: Sep. 19, 2009

This is a wonderful recipe! I tried it and added a slice of ham on top of the chicken and it was great. The sauce - while easy and made with canned soup - was increadibly tasty!

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Inkbrain

Cooking Level: Intermediate

Home Town: Fairborn, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 15, 2009

I'm cooking this as I type and it smells great. I just wanted to say that I wish people wouldn't knock down the stars on a recipe (for instance, see review on July 1 by bpmj) when they didn't make the recipe. I really depend on the star ratings and it's frustrating when somebody essentially makes a different dish and then leaves less than 5 stars. I've wanted to say this so many times while reading reviews on this site. I just do not understand why so many people do this. If you didn't make the recipe shown here, why review it at all? What's the point? You changed it completely, then weren't wild about YOUR dish and then leave a less than great review? Why? The next Day: My review - as we've now eaten the meal - it was wonderful! The wine added such a lovely taste when you were expecting more plain crunch from the stuffing.This is absolutely on my "do it again" list! My husband also loved it and wanted to know I'd really start one of those weekly menus where every one knows Sunday is Roast Beef night and Wednesday is Prince Spaghetti night. That's not happening. We ate this with plain old Pennsylvania Noodles, corn on the cob and some sliced up thin patty pan & sliced round zucchini squash that had been marinated a short time (1/2 hour maybe)and then cooked along in a pan along side the chicken. Everything was so good! I should have taken a photo but we were starving. Thank you Darlene!!

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Sheila T

Cooking Level: Expert

Home Town: Levittown, New York, USA

Living In: Wakefield, Rhode Island, USA

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Reviewed: Jun. 30, 2009

This is an excellant dish.. I had to give it only 4 stars because I changed and added to the ingredients... After spraying my dish with Pam, I lightly sprinkled some herb seasoned stuffing on in the dish, then I sprinkled each chicken piece with McCormick Montreal Chicken Seasoning and black pepper, then wrapped each piece of chicken in one slice of cheese... I doubled the sauce (cream of chicken and I used milk instead of wine), I then poured the sauce over the chicken, sprinkled the chicken with a generous amount of herb seasoned stuffing and then poured the butter over the chicken... I doubled the amount of butter.. I baked at 400 for 1 hr then covered and cooked another 15 minutes....

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bpmj

Cooking Level: Expert

Living In: Wichita Falls, Texas, USA

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Reviewed: May 1, 2009

A comforting and tasty dish. I found it a bit salty, but that may be my fault for using *gasp* cooking wine ;-) I think next time I'll add toasted slivered almonds...

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JEN78RN

Cooking Level: Intermediate

Living In: Frederick, Maryland, USA

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Reviewed: Apr. 26, 2009

Absolutely delicious. My husband is not a fan of chicken, but he loved this. I doubled the sauce, and it was a huge hit.

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tessbook

Cooking Level: Expert

Home Town: Sioux Center, Iowa, USA

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Reviewed: Apr. 21, 2009

I have made this twice in one week to rave reviews from the family and no leftovers. The first time I made this I followed the recipe exactly with the exception that I used shredded mozzarella cheese instead of swiss (that is what I had on hand). The second time, I baked it at 425 for 45 to 50 minutes since my oven took forever to cook it at 350. Additionally, I used the amount of topping the recipe calls for for 8 pieces of chicken on 6 chicken breasts...it was perfect. Thank you for the recipe!! It is delicious, easy and looks so fancy. I agree that it is company worthy.

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Martha and her daughter

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2009

This recipe was so easy and my husband claims he could eat it every week. I use low sodium stuffing mix (about 10 oz.) and it still tastes delicious!

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julibeth

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Reviewed: Mar. 6, 2009

I found this to be too salty but my boyfriend liked it. I didn't use cheese and am glad because I think it would have been even saltier. Since my boyfriend liked it, I'll try it again but will try to find low salt soup. I sprinkled the chicken with some black pepper and a tiny bit of garlic powder. I also used half a bag of stuffing mix and put the butter on top of it.

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GEMA71

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Reviewed: Feb. 22, 2009

I wasn't sure what to expect, but this was fantastic! It was such a hit at my house that usually I have lots of leftovers, but this was gone in about 24 hours!

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Nerelda

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Reviewed: Feb. 17, 2009

Easy, impressive, and delicious! The crispy topping is great! Any type of cheese works well. I'd recommend sprinkling a bit of black pepper on the breasts before adding the cheese, but no need to season with salt-- the cheese and stuffing are already salty. Some sliced mushrooms would be good on these breasts, too! Great with broccoli.

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Samantha Li

Cooking Level: Beginning

Home Town: Fremont, California, USA

Living In: Davis, California, USA

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Reviewed: Jan. 18, 2009

Love this recipe. My grandmother showed me how to make it. Her recipe called for dry cooking sherry instead of white wine if you don't keep alcohol. I don't drink white wine, so I buy one or two of these cheap little mini bottles (like they have on the airplane) and it is just the right amount. Have also made it the day after New Year's with some leftover champagne which was my favorite! I usually serve it with long grain wild rice.

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wildcatbruin

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Reviewed: Dec. 23, 2008

Great recipe, but very caloric! Worth every calorie!!!

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Suzanne

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Reviewed: Dec. 12, 2008

Thanks for sharing this great, easy recipe Darlene. It was a breeze and very tasty. I made it as written but added a little poultry seasoning as others had suggested. I didn't have any problems with it being too salty and like Mallinda said it is company worthy. :)

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Nov. 9, 2008

I made this the other night and it was wonderful. I use half the amount of chicken breasts and season them a bit first and didn't change the amount of sauce. I used cream of mushroom soup instead. I doubled the bread crumbs putting half on the bottom to form a layer before adding chicken to soak up some of the sauce along with some fresh mushrooms. The sauce mixture was 1 can of soup, a little mayo, 1/4 c. white wine, threw a little shedded cheddar on top in the last 5 minutes of cooking.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Aug. 24, 2008

Really good. Thanks.

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ilovetocook

Home Town: Dallas, Texas, USA

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Reviewed: Jul. 31, 2008

Absolutely delicious! My whole family ate every last bit!

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Joanna

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Reviewed: Jul. 16, 2008

Very good but a little salty. I might try a different stuffing and a low sodium soup in the future. I seasoned each side of the chicken with poultry seasoning as suggested. I also threw on a slice of ham on top of each breast to make it more like a mock cordon bleu.I also prepared the stuffing with FF chicken broth (and used extra stuffing) to make it a lower calorie meal. All in all, very gratifying to throw something together this quickly and have it turn out so well. Thanks!

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