Reviewed: Sep. 7, 2011

This recipe is kick-butt! The first time I made it, it came out a little runny so I took the advice of some other reviewers and cut the milk to 1/2 c. and used 2 cans of soup instead of one. One other thing I did differently was layer the bottom of my pie dish with green peas-- it came out perfect! My husband does a little dance everytime I ask him if he wants this on the menu for the week :) Thank you for sharing!

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Reviewer:

MegSidebottom

Cooking Level: Intermediate

Living In: Kaiserslautern, Rheinland-Pfalz, Germany

Reviewed: Jul. 31, 2011

This is a pretty decent base recipe. I took suggestions of many -- added cooked rice in pan bottom; thyme, garlic powder, parmesean cheese in chicken coating; added 2 tbsp mayo to egg wash to thicken; plus I used turkey ham instead of regular ham. It still could use a little extra flavor but havent decided what the addition will be. Thanks!

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Reviewer:

HARLEYHON444

Cooking Level: Intermediate

Reviewed: Jul. 20, 2011

Love this recipe! I've been making casseroles a lot lately because they're an easy left over to heat up and this is definitely my favorite so far. The only thing I did DIFFERENT was I put a layer of cooked white rice in the bottom of the casserole dish before baking and it took care of the problem that other people were talking about as far as it being too runny.

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Reviewer:

amandalo90

Reviewed: Jun. 22, 2011

So, my one main issue was the bread crumbs. I think it might have been dipping it in the egg/milk wash that made the coating all fall off into the oil in the skillet. I used italian-style bread crumbs but it didn't really matter because it all fell off in the skillet. I did add fresh ground pepper to the soup mixture before I poured it over the casserole ingredients. I added one personal touch--one box StoveTop Savory Herb stuffing over the top, then I drizzled 1/4 cup of butter over the top. This is sitting in my fridge now waiting for my husband to bake it at dinnertime, as I'll be at work. I'll update my review tomorrow, once I hear how they liked it. EDITED: Mixed reviews. They didn't love it but they didn't hate it either.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: May 17, 2011

I LOVED this!!! I ate it for 3 straight days (lots of leftovers) and could have eaten it for 5!!! I liked how the cubed cheese melted... Will definatley make again... THANKS!

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Reviewer:

ShepR

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: Vernal, Utah, USA

Reviewed: May 1, 2011

Loved this recipe! I too made some of the above changes. I would for sure make this again.

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Reviewer:

greniv

Reviewed: Apr. 27, 2011

This is 5 stars with reviewers changes. I halved this recipe and cooked it in a casserole dish. I used 1 egg & 1/4 cup whole milk for egg wash. I used 3/4 cup of italian bread crumbs. 4 oz of swiss cheese. I used half milk and half sour cream. It was not runny at all. It actually looked very appetizing unlike the picture above.

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Reviewer:

imsomr

Cooking Level: Intermediate

Reviewed: Apr. 11, 2011

I probably shouldn't rate this at all, as I made this because my daughter loves Chicken Cordon Blue, and I figured she would enjoy it. She did. It's just not my thing though. It would probably be popular at a potluck supper.

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Reviewer:

TRILLIUM

Cooking Level: Intermediate

Home Town: Livonia, Michigan, USA

Living In: Christoval, Texas, USA

Reviewed: Apr. 8, 2011

Not bad.Use low sodium ingredients where possible.We found it quite salty.

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Reviewer:

mr. drinky

Cooking Level: Intermediate

Home Town: Orleans, Ontario, Canada

Reviewed: Apr. 7, 2011

Great easy way to make cordon blue with basically the same flavor but in a casserole dish! My husband loved it and he is picky, but I mad a few small changes. I used thin sliced ham cut up and pan fried to add a little extra texture and flavor. I used provolone cheese and cut down the milk by about half like others suggested. It turned out great and I will be makig this again!

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