Reviewed: Dec. 22, 2006

As is without changes, this recipe is blah boring. Great to serve old people or those who like bland food. Next time I will try adding chedder cheese and some of the other suggestions made by others. It is super easy though, I like that. I also think using a good quality crouton will make a huge difference than the cheap safeway brand.

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cookerkate

Cooking Level: Intermediate

Home Town: Grass Valley, California, USA

Living In: Pleasanton, California, USA

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Reviewed: Jun. 1, 2006

Simple and quick as advertised. I substituted low sodium cream of mushroom soup for the cream of chicken soup. The crutons may have gotten soggy but that's the point right? They're supposed to end up like stuffing. I highly recommend this to my fellow lazy bachelors who are not afraid to use an oven once in a while. This generated many microwaveable leftovers.

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FattyD

Cooking Level: Beginning

Home Town: Youngsville, New York, USA

Living In: New York, New York, USA

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Reviewed: Mar. 22, 2006

I agree with everyone else - croutons got too soggy and the whole dish was too salty. I took some people's suggestion and added shredded 4 cheese which did help a little with the salty factor as well as add some more flavor. I served with a garlic rice pilaf and a caesar salad.

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MaggieMay

Cooking Level: Intermediate

Home Town: Little Silver, New Jersey, USA

Living In: Long Island City, New York, USA

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Reviewed: Feb. 22, 2006

Surprisingly yummy and EASY! I used the 98% fat free soup and "restaurant style" larger croutons (weren't mushy in the end). The soup and crouton mix created an instant stuffing and gravy to go with the chicken. Meat was nice and juicy. I liked the salty taste myself, went well with the chicken. Very easy to make, and great for kids to help with. Next time I'm going to throw some raisins in to add to the stuffing effect. This busy mama gives it 2 thumbs up!

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Dana Hendricks

Cooking Level: Beginning

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Reviewed: Jul. 11, 2005

My croutons were a bit soggy which was not too appealing, but the dish was still quite tasty.

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CULMOM37

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

Living In: Rohnert Park, California, USA

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Reviewed: Feb. 26, 2005

Easy and Fast just be sure to add plenty of seasons.

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Busy Mom

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Reviewed: Oct. 5, 2004

My kids didn't like it.

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KIMBERLY ANNE

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Reviewed: Aug. 9, 2004

Comforting and quick, but noted earlier reviews and used low-sodium soups. Also, I eighthed two russet potatoes and sliced a red pepper into strips, adding them before the soup. The potatoes reduce the salty flavor, and the red peppers added some color. I suppose you could add chopped celery and onion, too. :) Thank you!

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CHEFSINGLEDAD

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Jul. 27, 2004

The other reviews were right, this recipe was SO salty. But because it was so easy, I will probably make it again, with low sodium soup.

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Kerri Leigh

Cooking Level: Intermediate

Home Town: Cranbrook, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Mar. 27, 2004

This recipe was alright. I made it for some friends who got a look at it when I was taking it out of the oven and asked somewhat frightened "Is that dinner"? I did season the chicken beforehand,used garlic flavored croutons and baked with shredded cheddar on top. The taste was not bad, but some of my croutons were way too crunchy from being baked. I served this over rice and with a side salad.

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COOKINKELLY

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Reviewed: Feb. 4, 2004

This recipe was so so. It lacks the extra ingredients of the spectacular Sour Cream Cheese Casserole from this site. I suggest skipping this and trying that.

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MrsAltmiller

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Travis Afb, California, USA

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Reviewed: Jan. 22, 2004

I find the texture needs some improvement.

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Miss Marie

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Reviewed: Dec. 19, 2003

I've made this a couple of times (I always give new recipes at least 2 chances) about 2 years ago and haven't made it again since. I agree with others, it does look sloppy. It was the best the first time we had it. I also subbed 1 can of cream of chicken soup with cream of mushroom. The chicken is somewhat bland, although would be a good standby for those nights where you don't feel like cooking and want to feed your family "real" food. I might make it again with some of the alterations that others have suggested, but I still feel that it probably won't have changed my mind - it's just what the name says - chicken slop.

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OHIOMOM1

Cooking Level: Expert

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Reviewed: Oct. 20, 2003

I took "Chikee's" advice by using 1 can crm of chicken, 1 can crm of mushroom and seasoning the chicken first. Also, I added some chopped celery, and the last of my freshly sliced mushrooms. Added a little shredded cheddar cheese, used garlic & herb seasoned croutons, and served over hot rice. Honestly - slop is right: it looks less than appealing BUT taste isn't too bad (not amazing but not bad either) and I esspecially appreciate the little amt of time it takes to prepare and cook - PERFECT for those hectic nights when cooking is THE LAST thing you want to do. Will keep this in mind for those nights when I would rather poke my eyes out than cook.

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DREGINEK

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Reviewed: Jul. 17, 2003

Wonderful!!! This was so easy to throw together and tasted very good. I too seasoned my chix with garlic powder and black pepper, and halved the recipe, therefore using two cans of soup. I used on cream of mushroom and one cream of chicken. Will definately make again - thanks!

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chikeechiquita

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2003

this tasted good, but looked bad. my husband and son didn't want to try it. i changed one can of cream of chicken to cream of celery. i also added a little cheese and cut the chicken into large cubes. i would make it again, but not often. i didn't have a salty problem because i got low sodium soups.

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KELLY H.

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Reviewed: May 16, 2003

Very good, but a little too salty. I wouldn't recommend using 3 cans of cream of chicken. Maybe cream of mushroom...

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JILLYZ28

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Reviewed: Feb. 24, 2003

First I made this recipe with cream of mushroom soup, and it was pretty good. Then I made it with cream of chicken soup, as directed, and I did not like it very much. It had too much chicken flavor, so I recommend the mushroom soup.

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ACARLAND

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Reviewed: Jan. 8, 2003

Very quick and easy, but I'd recommend using LIGHTLY seasoned croutons as the regular flavor makes the recipe quite salty.

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LYNDSAYN

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Reviewed: Dec. 22, 2002

This was very good and I did add garlic powder and black pepper to the chicken when I made it. I also used Cream of Mushroom instead and my whole family enjoyed it including my two year old. The sauce was very good with white rice.

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COLE01

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