Reviewed: Jan. 11, 2009

Even after altering this recipe I still found it too salty. I used regular bread crumbs instead of saltines. I think it might be ok if I had used low sodium soups. Regardless my kids did like it- I doubt I will ever make this recipe again.

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erethfamily

Cooking Level: Beginning

Living In: Mandan, North Dakota, USA

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Reviewed: Nov. 7, 2008

This is a fabulous recipe! I made a few changes. Instead of cream of celery, I used sour cream and mixed with the cream of chicken soup. This cut down on salt and added a little zip. I also added frozen peas and carrots and served it over rotini! The whole crowd raved!

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Beth James, Midwest Cooking

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Oct. 24, 2008

A little to saucy. The smaller the peices of ham the better.

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Allison D.

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2007

Very good and very easy!

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MISTICAT57

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Reviewed: Aug. 8, 2006

Excellent recipe! My husband loved it, and requests it all the time. I did modify it by making it more like a casserole by cubing the chicken and serving over rice.

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Stacey

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2005

Tasted nothing like cordon bleu...really salty. Boyfriend liked it, of course he'll eat anything. I was not thrilled...

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Mar. 16, 2005

THIS WAS PRETTY GOOD AND EASY TO MAKE. I WOULD USE UNSALTED CRACKERS INSTEAD BECASUE IT WAS TO SALTY WITH THE HAM.

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NRBOVEE

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Reviewed: Feb. 27, 2005

This is pretty good and so filling. I scaled it down for just two people and we had 2 meals out of it. I used parmasean cheese it crackers instead of saltines and some cream cheese too. I only had the mushroom soup but it all came out very tasty. I will make this again.

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Dee

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Reviewed: Jan. 26, 2005

I thought this was OK. I did not find it salty as others did, but more on the blah side. Hubby LOVED it though, hence the 4 stars.

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SUEPERS

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Vail, Arizona, USA

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Reviewed: May 16, 2004

Nothing like I expected. It was ok, but probably won't make it again.

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ROSELYN38

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 15, 2004

Easy and good, which add up to be a handy dinner recipe. Could use a little zip, maybe add salsa or something similar to the soup next time.

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SD DAWN

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Reviewed: Oct. 2, 2003

Good and quick! My two favorite words in cooking--my kids and husband loved it. Good over rice and excellent heated up for leftovers!

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LWKITCHEN

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Reviewed: May 15, 2003

I just made this and it was a huge success. I did find it a bit salty and will probably make it with reduced sodium products the next time, but my kids inhaled it and told me I had to make this more often.

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PCREED

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Reviewed: May 2, 2003

I wasn't pleased with this I found it very salty with canned soup. I will stick to my own recipe. I like traditional Cordon Bleu

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CLOVERDALE1

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Aug. 30, 2002

While this is very good (and easy), it makes a tremendous amount of sauce. I made pasta to put under the chicken. I think rice might be good as well.

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darcyv

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Reviewed: Oct. 31, 2001

This recipe was very easy to make, and it was delicious! I would recommend this recipe for anyone who is looking for a way to warm up your tummy on a fall or winter day. I used sliced American cheese instead of Swiss and it was a wonderful substitute!

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KSSTARK92

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Reviewed: Oct. 29, 2001

This was very rich.

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Jessica

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Reviewed: Oct. 26, 2001

I enjoyed this meal with rice and green beans thoroughly. Very good! I'm not one for Cream of Celery so I used Cream of mushroom and it was great.

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KERRINOEL

Cooking Level: Intermediate

Living In: Enfield, Connecticut, USA

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Reviewed: Jun. 4, 2001

My family loved this dish (even the kids!). My husband was especially thrilled. I did add a bit of mustard to the sauce (sounds strange, but worked well). It's a definate keeper!

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LORIEN P

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Reviewed: Jan. 9, 2001

The recipe tasted okay, but not spectacular. It turned out a bit salty with the salted crackers on top.

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ANGIESCHULZ

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Creamy Cordon Bleu Bake

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