Reviewed: May 1, 2006

I've been making this dish for years, and making it exactly as written. I made it last night for the first time in a while, and I'd forgotten how good it is. The stuffing mix on top is simply to give the top of the dish some crunch, not to be considered as a side helping of stuffing. I've always found there to be plenty of sauce. Easy to prepare, and good enough for company.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Mar. 6, 2006

Pretty Good. The chicken was tasty but the stuffing part was not tasty. I followed others suggestion of putting some stuffing on the bottom, but it turned out to be a mushy mess.

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JLLL

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2006

I truly enjoyed this recipe, my wife was not as fond of it as I. This was my second time trying the recipe. This time I did not have any stuffing mix, so I used Italian Bread Crumbs. I also added some poultry seasoning before the bread crumbs and butter. I really like the tangy taste.I will try again for sure. Thanks for the recipe.

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WILDROVER_99

Cooking Level: Intermediate

Home Town: South Portland, Maine, USA

Living In: Port Republic, Maryland, USA

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Reviewed: Aug. 25, 2005

I made some changes to this recipe. I don't care for the way the swiss cheese tastes with the soup. So I subed it with provalone. Also, I used cream of mushroom soup. Instead of stuffing, I used cornflakes (crushed) and added it to the melted butter. It was great!

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JenSal

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Reviewed: May 9, 2005

Too bland. Doubled sauce and put half of stuffing on bottom....stuffing turned out fine. I will make again, but will probably marinate the chicken first and maybe add some black pepper and basil to sauce.

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LINDALU1111

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Reviewed: Apr. 14, 2005

This was just okay. Followed the directions but thought it was very bland. Sorry

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LESLEYfromWI

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Reviewed: Feb. 21, 2005

WOW, super easy and delicious! My husband loved this. I followed recipe as directed and it came out great. If you want less crispy stuffing - spoon some of the sauce over the chicken when it first comes out of the over. By the time you have everything else on the plate it has softened.

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BODIE358

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Reviewed: Feb. 15, 2005

This was fabulous. I used shredded Mozzerella instead of Swiss. My husband loved this dish. Thanks for posting it.

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TAMRAKAT

Cooking Level: Intermediate

Home Town: Northridge, California, USA

Living In: San Jose, California, USA

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Reviewed: Jan. 4, 2005

Even my picky husband claimed this was a "good dinner" BUT I think changing the Swiss cheese to a Habanero Cheddar did the trick in spicing it up. Also used chicken brother instead of the wine and cornbread stuffing mix for the bread crumbs. I would definitely fix again this way. (Note: I reduced recipe down to serve 2)

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Betsy Babe

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Nov. 12, 2004

It is just ok(Too bland for me). Canoot finish the chickens. They are still in the refrigerator.

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JTIF

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Reviewed: Nov. 3, 2004

A+ for ease of preparation! Truly 10 minutes! I used only 2 chicken breasts and substituted garlic cheddar cheese on one. Also used a box of Stove Top stuffing and put 3/4 of it on the bottom of dish as suggested by other reviewers. I also used Sherry instead of white wine. The chicken was very tender and the flavor was good, but there was not enough sauce (not sure how this would work for 8 breasts!). I may try again using less stuffing and serving over rice.

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TARA1218

Home Town: Rochester, New York, USA

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Reviewed: Mar. 2, 2004

Well-liked by my family. I used sherry which made this dish very flavorful.

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JEAN ANN

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Reviewed: Dec. 2, 2003

Very good recipe.. although it seemed like something was missing.. maybe it's because I'm not too fond of swiss cheese, not sure. Also in response to a review below, this recipe can be easily prepared in 10 minutes, it took me 12 min (I actually timed it after reading that review). I'm not as experienced of a cook, so I'm sure somebody who's been cooking for a while can do it in no time.

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VAL428

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 21, 2003

I was expecting more of a fluffy stuffing rather than crunch bread topping. I put 3/4ths of the stuffing on the bottom of the pan, but even then it didn't get really fluffy, I think next time I might cook the stuffing first and then put it in the pan. As for how fast it is too put together, I thought one woman was exagerating when she said she came home at 5:00 and it was in the oven by 5:10. Just so you all know, she wasn't.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Nov. 18, 2003

Great tasting recipie! I varied it a little by stuffing the cheese and and breadcrumbs in the middle! I used my husband's favorite cheese Provolone instead of the swiss. It was wonderful!

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DGPANDA

Cooking Level: Intermediate

Home Town: Spring Hill, Kansas, USA

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Reviewed: Oct. 4, 2003

Love this recipe! I was looking for a tasty, easy chicken recipe and I'm so glad I found this one! I've prepared it for dinner guests and for me and my husband and each time it tastes terrific!

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MIDWESTJOANNA

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Reviewed: Sep. 8, 2003

My entire family loved this. Very easy to make, but tastes like I really fussed. I doubled the amount of sauce so there would be enough to spoon over rice. I put this together the night before, then refrigerated it. I will definitely made this recipe again!

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TOOKEC

Cooking Level: Expert

Living In: Zeeland, Michigan, USA

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Reviewed: Sep. 3, 2003

Easy to make and tastes great. I didn't have any wine on hand, so I used chicken broth instead. After my husband ate his plate full, he said you definitely have to make this again! Next time I make this I will try using wine.

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DIAMONDZ

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Reviewed: Aug. 10, 2003

Simple and easy and oh so good!

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NJSS2000

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Reviewed: Jun. 19, 2003

I would definitely recommend softening the croutons/stuffing cubes in milk or water beforehand. I lined the bottom of the pan with the dry stuffing (plus sauteed celery and onions for flavor), placed the chicken breasts on the stuffing, added the cheese and soup mixture, and then topped with additional stuffing. The only complaint that I had was that any sauce that would have been created for the chicken was absorbed by the stuffing underneath, which created a wonderful flavor for the stuffing, but left the chicken a little more bland than I would have liked.

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Danna

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Cathy's Creamy Chicken Bake

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