Reviewed: Jan. 11, 2012

Really enjoyed this chicken dish. Added sauteed mushrooms and decreased butter by half. Only used enough broth to barely moisten mixture, then cooked covered 15 min. and uncovered for 10.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Valorie

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: The Dalles, Oregon, USA

Reviewed: Feb. 12, 2011

This recipe reminded me of a savory bread pudding. I would have preferred the cornbread stuffing croutons.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Terry & Jenni Jones

Reviewed: Oct. 17, 2010

This is a good base recipe to bend to make your own. I used about two pounds of chicken tenderloins that I tossed in seasoned flour (garlic/onion powder, italian seasoning, paprika, flour) and browned in EVOO, then layered in a baking dish. I sauteed half a chopped onion and a few cloves of minced garlic in the hot oil, then added the soup, chicken broth and sour cream. (I did not need the butter.) I threw in some italian seasoning and fresh ground pepper and heated through, then poured it over the chicken. After it baked, I served it with hot whole wheat biscuits and a quick salad I threw together. My boys ate every bite. This was a great way to use up the last of a package of frozen chicken tenderloins and another can of "cream" soup from the back of my pantry plus it was a super quick meal on a busy day. NOTE: I used organic chicken broth, reduced fat sour cream and Healthy Request cream of chicken soup.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Sep. 20, 2010

I think it is a little too soupy. I would cut down on the liquid and add more stuffing mix. Although taste is great. Thats why I give this three stars. I also added onion for more flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Colorist42

Reviewed: Sep. 4, 2009

i made this for my family yesterday and i did everything the directions called for, i even added celery fresh parsely and some onion for more flavour, i also added the bread crumbs just before i baked, (suggested by another user) this came out perfect! my family loved this and i know i will definately be making this again soon. :)

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Reviewed: Jan. 21, 2009

I made this without the broth, and browned the croutons in a skillet with the butter before combining all ingredients. This solved the soggy problem.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

Granny

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Eugene, Oregon, USA

Reviewed: Nov. 10, 2008

I probably would not make this again.. It had a good flavor but too much stuffing!! If you love stuffing, then you would like this!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Carrie

Reviewed: Mar. 11, 2008

Made this last night, exactly as stated, and both my husband and I liked it, will make it again. I mixed the liquids together very well, until almost paste/almost doughy consistancy, mixed in the chicken until well coated, then finally the crutons at the last minute. Pressed all into dish, and it came out perfectly, top lighly toasted, no mushiness. Next time I am going to add red and/or green pepper, seasoning, celery, and perhaps some grated cheddar.

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

LIZNDALE

Cooking Level: Expert

Living In: River Falls, Wisconsin, USA

Reviewed: Jan. 3, 2008

Using this recipe turned out very good for my family. I will keep it in my cookbook and make it again. Thank you for sharing your recipe with the people of this site.

Was this review helpful? [ YES ]
1 user found this review helpful