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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Reviewed: Mar. 27, 2007

Very good, but cooking time should be a little longer. The stuffing mix prevented some of the chicken from cooking properly. Had to put it back in for another 10-15 minutes.

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E. Matson

Cooking Level: Expert

Home Town: Neptune, New Jersey, USA

Living In: Glen Allen, Virginia, USA

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Reviewed: Feb. 6, 2007

It was ok. My kids didn't care for it.

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sarahgunderson

Cooking Level: Intermediate

Home Town: Crescent City, California, USA

Living In: Grants Pass, Oregon, USA

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Reviewed: Jan. 12, 2007

Family loved this one. Was a bit salty, but no one seemed to mind. Used both boneless,skinless breasts and thights, and added cooked onion and celery to a 6oz box of cornbread stuffing. Served leftovers with rice the next night and everyone liked it even more.

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3bugsmom

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Reviewed: Dec. 5, 2006

Ok I used all the ingredients for this dish, but I put it together differently. I "stuffed" the chicken with the stuffing mix (already prepared). Then layered with the soup mixture and added the cheese to the top. I also reduced the amount of wine a bit because of the other reviewers comments about the strong taste. I will definately use again. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Nov. 20, 2006

I found this quite tasty, even though I don't care for packaged stuffing mix. thank you for the recipe..

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Oct. 11, 2006

A good standard chicken recipe.

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Cafe Martin

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2006

I used chicken broth rather than wine to make this kid friendly and my 20 month old loved it! You really couldn't taste the cheese at all, but overall, this wasn't a bad recipe. I think it might also be good with cheddar cheese soup, so you have two cheese chicken--that's what I'll try next time!

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Boos_Mommy

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Reviewed: Jul. 2, 2006

My husband and I love this dish, I have made it several times, I serve it over white rice!

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Corinne Y.

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Reviewed: May 23, 2006

I prepared this last night and I thought it wasn't too bad. I didn't use a boxed stuffing, rather seasoned stuffing cubes which weren't salty. It didn't say to add any liquid to the stuffing, but it was apparent that liquid needed to be added. I put the stuffing on the bottom, the chicken breasts on top, I used 8, but next time 6 would be plenty. I put the cheese on the chicken and then topped it with the soup mix. I didn't use as much wine and I couldn't taste the wine. I thought maybe because I used cooking wine that was why. I think I will try again and do some more tweaking.

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PMCOLLECTOR

Cooking Level: Expert

Home Town: Burnsville, Minnesota, USA

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Reviewed: Mar. 13, 2006

This recipe was quick and delicious. I wouldn't change a thing!

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cheryl70

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Reviewed: Feb. 8, 2006

This recipe with two changes is what I grew up with, we call it Grandma June's Chicken. We use swiss cheese instead, we also pour the stuffing over the chicken, soup mixture, then pour the butter over it. It does make a crispy topping, but it also soaks up some of the soup. I will have to try it now with provalone.

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SUEMAMA

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Reviewed: Dec. 27, 2005

very easy and inexpensise ingredients thanks

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slim

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2005

Yum!!! Even my "super picky, I only eat meat and cheese" boyfriend liked it!

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NRDRAY

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Reviewed: Sep. 20, 2005

This was hardly a 'creamy wine sauce'; the wine overpowered the entire recipe, the stuffing was dry... what is everyone else tasting? I salvaged the chicken, but I'm still mad about the other wasted ingredients. How could I have gone wrong on such a simple recipe?

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Luv2CookDinner

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Reviewed: Sep. 18, 2005

Awesome. I have even tried it with Swiss cheese and that's great too. A recipe I will cook over and over.

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Jossygirl

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Reviewed: Aug. 16, 2005

Could barely fit 4 breasts in 9x13 pan. After cooked, couldn't even tell there was cheese. Took over 45 min to cook.

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Stacy C.

Cooking Level: Intermediate

Living In: Monticello, Iowa, USA

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Reviewed: Apr. 10, 2005

This is a difficult recipe to rate only due to the fact that the directions were not very clear to me. I couldn't imagine that you would not prepare the stuffing in advance, however, the directions did not ask to do so. Fortunately I do read all reviews and apparently others felt the same as I, so I did make the stuffing on top of the stove first. This would, as other reviewers stated to be quite a salty dish, so I used "healthy" cream of chicken soup. Others said that the dish was rather bland, so I not only seasoned my chicken, but also the soup, to which I used beer and not wine (I was out). To make it more interesting, I sauteed onions and portabello mushrooms and added that to the layers on top of the chicken. Not a lot of changes here, but just a few things to enhance the dish. All in all Ashbeth, this is a very good recipe that my whole family truly loved. Thanks so much!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Mar. 9, 2005

This recipe has a lot of potential. It was very good with the exception of the stuffing. I believe the recipe should read 16 oz of stuffing mix PREPARED. Next time that is was I will do.

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