Reviewed: May 22, 2012

Great basis! I was lucky enough to have frozen, pre-breaded chicken breasts that I could fry so that saved a huge step in prep. Instead of 1 cup of milk, I used about 1/2 cup milk, 1/4 cup white wine, and 1/4 cup sour cream. Yummy, yummy - we'll do this again and thanks for the recipe!!

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Reviewer:

Cindy

Home Town: Hebron, Ohio, USA

Reviewed: Apr. 17, 2012

absolutely loved it i just made it for the first time last week and im making it again today

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Reviewer:

heather

Cooking Level: Intermediate

Home Town: Buzzards Bay, Massachusetts, USA

Living In: East Falmouth, Massachusetts, USA

Reviewed: Feb. 11, 2012

I love Chicken Cordon Blue but this recipe didn't do it for me. :(

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Reviewer:

PURRBERT

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

Living In: Chicago, Illinois, USA

Reviewed: Feb. 2, 2012

I also cut back the milk and add another can of soup. Kids like it. Will make again. Prep time took a little longer as I cooked each cut up breast separately for better browning. It also was a bit salty, may have been the extra soup and ham. May need a little tweaking to tone this down.

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Reviewer:

Bgoughs

Reviewed: Jan. 25, 2012

Made exactly as written and was excellent!

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Reviewer:

LuvsTo Bake

Cooking Level: Intermediate

Living In: Camrose, Alberta, Canada

Reviewed: Jan. 14, 2012

This is good but if you are like me and don't normally fry, you won't like the smell of the chicken frying. Otherwise a good recipe.

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Reviewer:

cookie17

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Jan. 11, 2012

My husband absolutely loves this casserole. I have made it a few times and I make it exactly as the recipe states. My only gripe is that it is very time consuming for a casserole, but since he loves it, I will continue to make it.

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Reviewer:

LAUREN5797

Reviewed: Dec. 21, 2011

This was just ok for me. I probably wouldn't make it again. If you make the chicken like the recipe call for and don't use frozen nuggets, this seemed like it was actually more work than just making Chicken Cordon Bleu. I would rather stick with the real thing. If I could think of one thing that would make it better for me would be to use something other than bread crumbs to coat the chicken. Maybe more of a traditional flour based breading would have made a difference.

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