Reviewed: Jan. 30, 2007

Very good! Very easy. Do not change a thing - excellent just as it is.

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SUEDONOFRIO

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Reviewed: Jan. 29, 2007

this was excellent, my boys raved it, and they are hard to please!

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ABIENEK

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Spring, Texas, USA

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Reviewed: Jan. 25, 2007

This was the first recipe I tried on allrecipes.com and I love it!! The only change I made was to use a pesto gouda cheese on top. It's a hit with everyone I've made it for, in fact I'm making it tonight.

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alliebo

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Reviewed: Nov. 11, 2006

I love this recipe - I make it all the time and it's one of our favorites. It tastes kind of like French Onion Soup.

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Brynne

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Reviewed: Oct. 26, 2006

Take the time to call around and find real gruyere cheese, it is so worth it! This is a new family fave. It is quite rich though, beware. I deglazed with a splash of white wine for an extra kick of flavor. Thanks for sharing!

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NURSEARS

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Reviewed: Oct. 21, 2006

Very rich. I did take others suggestion & add a clove of garlic. I didn't use as much mushrooms or cheese as called for (I used portabella mushrooms). This isn't a dish you'd make frequently, but nice for a special night. Very easy!!!

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Oct. 4, 2006

This is my new favorite meal. Great for company. One pan. I use crimini mushrooms. So far everyone has raved over it.

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Penne

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Reviewed: Sep. 19, 2006

I used fresh dill, and sliced the Gruyere. This turned out moist and flavorful. Thanks, Rebecca!

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 18, 2006

This is a great company entree dish. Everyone always loves it whenever I've made it. It is rich. We haven't found it bland like some other reviewers have mentioned. I've substituted both Emmanthal and Swiss cheese for the Gruyere and had good success.

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Jackie

Cooking Level: Expert

Home Town: Cambridge, New York, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Mar. 15, 2006

I made this with fake chicken from Morningstar farms and it worked out quite well. The sheer amount of cheese was very greasy, but very French.

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marisa

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Reviewed: Feb. 15, 2006

One of the best recipes I have ever made. This is a restaurant quality meal!

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Kathleen

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Reviewed: Jan. 25, 2006

excellent

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Debbie

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Reviewed: Jan. 6, 2006

Great recipe !!!!!! An instant hit with everybody wanting more. Simple to prepare, easy to cook and great to serve.

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Michael in CT

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Reviewed: Nov. 30, 2005

I think you have to be a Gruyere cheese lover to really enjoy this dish. Though the chicken was extremely tender, the results were just to oily, heavy and rich. Some liked it, some didn't...

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chibiharuka

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Reviewed: Nov. 29, 2005

My family really enjoyed this. Next time, I will brown the onions (similiar to French Onion Soup) once brown, add the mushrooms and saute for a few minutes and then add the wine.

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UKNEE926

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Reviewed: Nov. 20, 2005

Now this was one fine meal! It was so tasty I was looking for more. It was an easy recipe to follow and wouldn't change a thing

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Matthew

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Reviewed: Nov. 20, 2005

I did not bake this in the oven, but left it stovetop the entire time. It was incredibly moist and extremely flavorful. My family loved it.

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Julia S.

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Reviewed: Nov. 18, 2005

This is not only tastes incredible, it's done in no time at all, so you are not tied to the kitchen after work

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SANDY WITEK

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Durango, Colorado, USA

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Reviewed: Nov. 16, 2005

We really enjoyed this! I used chicken breast tenders and it turned out wonderful. I served it with Lemon Broccoli and fresh garlic bread. You definitely need to serve it with something that will soak up the juices such as bread, pasta or rice. Fantastic. Thank you!

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jharris

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Reviewed: Nov. 16, 2005

This was a great, fast, easy dinner! I used half Gruyere and half grated Parmesan. I also added about 1 tsp. of fresh lemon juice and a small clove minced garlic. It was wonderful served with buttered vermicelli noodles and steamed green beans. A quick recipe I WILL make again-- my hubby loved it.

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