Reviewed: Sep. 23, 2007

This is a Keeper! Great flavor, easy to prepare, we don't have a food processor but do have a chopper and it worked fine. We used sour cream like suggested in place of bleu cheese dressing and it was great. Not too spicy, did season with cajun spice, but not liberally, just seasoned. It was perfect.

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gotjoyce

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Reviewed: Sep. 17, 2007

These chicken breasts were such a hit in my house I had to double the recipe and make them again the next week. I substituted Italian sausage (removed from its casing)and it tasted just fine. When I made it the 2nd time I tripled the stuffing so that I would have a lot to put on top and surround the breasts. My teens even ate these cold the next day. Thanks

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Alyce

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Reviewed: Sep. 16, 2007

I've made this recipe twice and each time I have received raves, literally raves. Well balanced flavors and makes great presentation. Picky husband doesn't like spicy, but loves this.

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Babs

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Reviewed: Sep. 16, 2007

This was simple and soooo good! I don't like mushrooms, but that didn't stop me from enjoying this recipe. I used kielbasa sausage and bulk mushrooms. Stuffing the chicken breasts was a bit of trouble, but I think it's worth it. This recipe is a keeper! Thanks!

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Karen_O

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Reviewed: Sep. 8, 2007

Excellent! I used andouille sausage and added a bit more garlic. Delicious. It was salty but I expected that with the sausage. Everyone loved it.

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Holly R

Cooking Level: Intermediate

Living In: New Berlin, Wisconsin, USA

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Reviewed: Aug. 7, 2007

As a professional chef this is such a quick easy 5 star meal. It was 102 degrees here when I made it so I sauted the breast on the stove and finished them in the toaster oven so I wouldn't heat up the house. Absolutely perfect. Might incorporate this in my menus for work!!! For those who think it was a bit too salty, use a little less sausage and don't put as much salt in the mushrooms when you are sauteeing them. Personally, I wouldn't change a thing, it was great.

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Chef Connie

Cooking Level: Professional

Home Town: Chicago, Illinois, USA

Living In: Park Forest, Illinois, USA

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Reviewed: Aug. 6, 2007

Easy and it was wonderful! This was a big hit. I have problems "stuffing" chicken breasts, but that's just an issue I have personally.

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Cyndi

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Reviewed: Aug. 3, 2007

Clean plates in my house, this was really good! I did go w/the ranch dressisng also, used thin sliced chicken breast and sandwiched the stuffing between 2 pieces. The chicken was very tender & flavorful. I'll make this again for sure!

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chibiharuka

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Reviewed: Aug. 3, 2007

My husband and I did not like the combination of chicken and sausage. It was also very salty, and I could not taste the cajun spices at all, and I even used quite a bit more than was called for. I used chicken apple sausage and crimini mushrooms, and increased the garlic x5. I also pounded the chicken breasts rather than making a slit and stuffing it that way. Otherwise, I made the recipe as it was written. I think to improve it, next time I would leave out the sausage and just stuff the chicken with mushroom/onion mixture. I would also omit the bleu cheese dressing, and use bleu cheese crumbles instead to decrease the saltiness.

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Brynne

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Reviewed: Aug. 1, 2007

We loved this recipe! I had everything except the bleu cheese dressing on hand, so I used ranch instead. My husband and sons said this recipe is a keeper. I'll have to double the recipe next time because there wasn't enough for seconds!

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CTA331

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Reviewed: Aug. 1, 2007

This was one of the BEST chicken dishes we have tried from this site. Adding blue cheese crumbled to the top adds a company touch! For those who said it was too salty - try changing your brand of sausage!

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BOOGEE

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Reviewed: Jul. 31, 2007

Excellent! The stuffing was great. I wouldn't change a thing. Next time I won't stuff the chicken as much, they were huge! Yum-O!

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J-Dub

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Reviewed: Jul. 29, 2007

i have prepared this twice but did not use it as a stuffing. i don't like to try to stuff chicken brests so i cut them up into pieces and cooked them with the sausage, onions, garlic and used canned mushrooms and served with chicken flavored rice. carried to a church social and the pot was cleaned out. easier to prepare using this method. be careful with the spice so it doesn't take over the dish.

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tommyd

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Reviewed: Jul. 28, 2007

Using Tony Chachere's regular Creole seasoning made this way too salty; the rest was good, I'll use an allrecipes.com Creole mix the next time I make it!

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NNancy1964

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Reviewed: Jul. 28, 2007

My husband doesn't typically 'gush' about any meal I prepare, but he couldn't stop talking about this one. The grocery store didn't have the mushrooms listed, so I just used regular ones and I couldn't get andouiile saugsage, so I used smoked sausage and it was still DELISH!

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