Reviewed: Oct. 29, 2009

This is an excellent company coming dinner, I'm making it today for 18 people tonight! I can make this now, 10 a.m., refrigerate and pop in the oven an hour before serving, doesn't get easier. I love all the different suggestions and everyone will work, that is the best part about a caserolle like this. Remember the alchahol in the wine evaporates when it is cooked, so it is a flavor only. I have made this many times over the past 5 years and no one has been disappointed.

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MFLDEB

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Reviewed: Apr. 16, 2009

Yeah boy this is da b-o-m-b

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The-Dream

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Reviewed: Mar. 23, 2009

This recipe was good. I changed it a bit though. I sauteed onions and garlic then added the white wine and a about 1/3 cup of chicken broth. Then, I lightly cooked the chicken in the white wine mixture before adding the chicken to the pan and topping it with double the amount of provolone - I love provolone! Then, I combined the cream of mushroom soup with the white wine mixture and poured the mixture over the chicken and provolone. I topped it off with crispy fried onions and baked it. I would recommend serving this with green beans - the flavors go well together and the dish needs something more . . . so the green beans make it poifect. :)

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whitv

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Reviewed: Mar. 23, 2009

This is very similiar to Cathy's Creamy Chicken Bake on this site. Cathy's differs from this in the proportions of ingredients and that it uses Swiss rather than Provolone. I could barely taste the cheese in this dish - maybe a whole slice of cheese would work better -or maybe this just works better with Swiss. Also Cathy's uses only 1 can of soup and 1 cup of stuffing. Yes, there is less sauce, but who needs all that cream of chicken soup? If I were to make this again, I would follow Cathy's Creamy Chicken Bake, substituting the Provolone for the Swiss.

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Mar. 23, 2009

I really enjoyed this but I like a crunchier topping so it suited me well. I didn't have wine so used chicken stock. I also omitted the butter and mixed the dressing with half of one of the cans of cream of chicken soup. I found it very tasty!!

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Kimmy

Cooking Level: Intermediate

Home Town: Kitchener, Ontario, Canada

Living In: Milverton, Ontario, Canada

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Reviewed: Feb. 12, 2009

There was too much wine in this recipe... and I like wine! It kind of made me sick. I also didn't really like the cream of chicken soup. Maybe I would try cream of mushroom??? Also... if I were to make some version of it in the future... I would make the stuffing according to the recipe on the box and then bake over the top of all ingredients. I didn't like how the stuffing was hard on top when I followed this recipe.

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Abbey1969

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Reviewed: Feb. 6, 2009

This dish was amazing. However, when I followed this recipe I discovered that unless you cook the chicken first, which is not stated in the recipe, you will need to cook this dish at 365 degrees for an hour or so. NOT 30 MINUTES.

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BT Wells

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Reviewed: Jan. 24, 2009

Definite comfort food! Not great for the waistline, but very tasty. I made many of the suggested changes: cut recipe in 1/2, used about 1/4 cup of chardonay and 1/3 cup of low fat milk, pre-seasoned the chicken breasts with garlic pepper and sea salt, and made the stuffing before adding it to the top of the chicken. Very yummy. DH and son practically licked their plates clean. : )

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multiplemom

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2008

I'm glad I read the other reviews first, it helped me tweak this to a great meal. I salt/peppered the chicken prior to placing it in the dish, used double the amount of cheese, added sauteed onion, garlic and scallions to the wine/soup (reduced sodium, which is good, because it was pretty salty anyway) mixture. I also cut the wine down to 1/2 cup; and finally, as suggested, I prepared the stovetop stuffing prior to placing over the casserole.

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MeganM

Cooking Level: Expert

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Reviewed: Sep. 29, 2008

This recipe was not at all what I expected. I followed it to a T (excluding the white wine, my children don't like the taste) and it turned out horrible. My husband liked it that's the only reason I rated it 2 stars.Not a dish I will make again.

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laura978

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Reviewed: Sep. 2, 2008

I was out of cream of chicken, so I used cream of mushroom instead. I seasoned the chicken with Mrs. Dash. I also prepared the stuffing mix as per package directions. It turned out OK, tasted good.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 21, 2008

I absolutely love this recipe! :~)

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SILLYREDHEADGIRL

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Reviewed: Jul. 15, 2008

yummm! I loved this recipe. I prepared the stuffing in advance and only used about 3/4 cup wine. I also kicked the stuffing up a notch by adding 1 1/2 teaspoons of onion powder and a dash of garlic salt. I will definitely make this again!

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abrowneyedgrl4

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Reviewed: Feb. 8, 2008

Very good, but pretty salty. I probably should've used reduced sodium, Cream of Chicken. Because between the the soup, stuffing, and cheese it was on the salty side. Still very good, just need to alter for sodium/salt purposes. Great the next day too.

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mrsmcmartin

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Feb. 3, 2008

I have very little experience with cooking. (I'm just trying to help the wifey when I can). But I followed the directions carefully and also read the reviews. The dish turned out great and my wife and daughter love it! Thanks! Here are a couple of changes I tried: 1. I cut the chicken into small strips. That made it easier to serve (especially for children). It also helped when checking to see if the chicken was cooked by pulling out a small piece. I also used 12 pieces rather than 8 so we could eat it for two nights. 2. I sauteed 1/2 onion, 3 table spoons minced garlic, 5 mushrooms, parsley, and oregano in about 1/2 cup of butter . Then I spread that over the chicken. Next time my wife suggested that I could even marinate the chicken in the sautee for a while. 3. I used about 5-6oz of wine because of the other reviews. But I didn't really taste it. I might use about 8-9oz next time. 4. I used 2 slices of cheese over each breast. Again, I didn't realy taste it. I think I might go with 3 next time. 5. I used too much cream of chicken soup (about 30oz). The dish was a little too liquidy. Next time I'll probably use about 20oz. Thanks again!

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Revivalist

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Reviewed: Dec. 6, 2007

Too much stuffing.

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busymom923

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Nov. 1, 2007

So quick and easy and GOOD. Everyone I have served it to has asked for the recipe.

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PATTISPIG

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Reviewed: Oct. 10, 2007

way too much wine! Not terribly exciting but will make it again. I used 6 chicken breasts, cut in half to cook faster. Added 1 1/4 C warm water to stuffing & drizzled stuffing with melted butter. Also added 1/2 an onion & 2 cloves minced garlic, sauteed to soup/wine mixture. Cooked covered 45 minutes.

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ALICAT1219

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Reviewed: Jun. 12, 2007

Love this recipe, the only thing I changed is double the soup and a little more wine for extra sauce. My family loved it.

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Tyrii

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Cornelius, North Carolina, USA

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Reviewed: Apr. 29, 2007

It was an ok recipe. Cooking time needs to be 45 minutes, not 30. And that's with the chicken breasts cut in half. Definitely needs to be liquid added to the stuffing. WAY too dry. Maybe a can of broth? You couldn't really taste the cheese, either. I don't think I'll try this one again.

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amaydaisy

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Chicken Provolone

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