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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6 users found this review helpful

Reviewer:

cookerkate

Cooking Level: Intermediate

Home Town: Grass Valley, California, USA

Living In: Pleasanton, California, USA

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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Reviewer:

FattyD

Cooking Level: Beginning

Home Town: Youngsville, New York, USA

Living In: New York, New York, USA

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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Reviewer:

MaggieMay

Cooking Level: Intermediate

Home Town: Little Silver, New Jersey, USA

Living In: Long Island City, New York, USA

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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7 users found this review helpful

Reviewer:

Dana Hendricks

Cooking Level: Beginning

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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4 users found this review helpful

Reviewer:

CULMOM37

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

Living In: Rohnert Park, California, USA

Reviewed: Feb. 26, 2005

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

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Reviewer:

Busy Mom

Reviewed: Oct. 5, 2004

My kids didn't like it.

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Reviewer:

KIMBERLY ANNE

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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Reviewer:

CHEFSINGLEDAD

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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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3 users found this review helpful

Reviewer:

Kerri Leigh

Cooking Level: Intermediate

Home Town: Cranbrook, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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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4 users found this review helpful