Reviewed: Apr. 16, 2008

I loved this! Thought it was awesome, great sauce!

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Crabbymomofthree

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 10, 2008

Okay by me. Tim and Andy ate reasonably. Katie didn't go for it. Swany liked it.

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Becky

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Reviewed: Apr. 8, 2008

Very easy touch to the original Chicken Cordon Bleu. Enjoyed recipe and would make again

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Beth Anne

Cooking Level: Intermediate

Home Town: Hazlet, New Jersey, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Mar. 31, 2008

A deliciuos and easy dinner. Great for a dinner party or to take to a house. I used 1/2 sour cream and 1/2 plain, non fat yogurt and it was great. I needed to cook it over an hour, and added the stuffing the last 20 minutes. This is now on my frequent meals list! Thank you!

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Ellen

Cooking Level: Beginning

Home Town: Memphis, Tennessee, USA

Living In: South Lake Tahoe, California, USA

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Reviewed: Mar. 23, 2008

I loved this recipe. It is quick and easy to throw together. I did think the wine taste was a bit strong. Maybe because I used Sherry instead of white wine? Not sure it there is a difference. I think next time I will use chicken broth instead. I also forgot to buy the stuffing mix (which I wasn't thrilled about in the first place) so I just sprinkled a little bit of Italian Bread Crumbs over the top instead. I will definitly make this again!

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Jenny

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Reviewed: Mar. 23, 2008

This is definately a "good" different! It was very moist & savory. Great flavor! I used 1 lb. chicken breast tenders, cause that's what i had. Also used shredded swiss and herbed cornbread dressing. It turned out great!

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CookinNurse

Cooking Level: Expert

Home Town: Greeneville, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Mar. 22, 2008

Very quick and tasty cordon bleu recipe. I used thin chicken breast to speed the cooking time and also nixed the salt because of the broth. Will definetly make this one again.

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southerngirl14

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 20, 2008

Satisfying and delicious! I made this recipe with low-fat ingredients, and you'd never know the difference. I also added the following:I used paprika, pepper, onion flakes & garlic powder to season the chicken before I added the remaining ingredients. I added additional similar seasonings to the sauce mixture. I used Stove Top chicken stuffing, and prepared the stuffing before hand with 2/3 of the required water. This left some to absorb the liquid from the sauce, but didn't leave all crunchy stuffing. A perfect mix! I will absolutely make again! Served with instant mashed and peas.

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BuffaloGal

Cooking Level: Expert

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Reviewed: Mar. 20, 2008

We tried this recipe with and without the sauce mix, both were good, but were prefered the one without the sauce. We really like the stuffing on top. We used Stove Top Stuffing, and cooked it following the package's directions, although we used chicken broth instead of water. We let it set while layering the ham and cheese on the chicken then crumbled the cooked stuffing over the top. Also you might want to pour a little left over broth into the pan with the chicken to keep it moist while cooking. (if you don't use the sauce mix)This is a very good alternative with lots of flavor & we will make this again when we are short on time and can't make the Chicken Cordon Bleu II recipe from this site. (which is absolutely the BEST)

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Happy Cook

Cooking Level: Intermediate

Living In: Skowhegan, Maine, USA

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Reviewed: Mar. 19, 2008

awesome recipe. everyone loves it in my house. Could do without the added salt. the soup and cheese have enough to go around.

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christinaog

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Reviewed: Mar. 18, 2008

I loved it!! I think it tastes better than Chicken Cordon Bleu!!! This is one I will be making again and again.

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KIMBERS867

Cooking Level: Expert

Home Town: Parkville, Maryland, USA

Living In: Joppa, Maryland, USA

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Reviewed: Mar. 14, 2008

I really liked this recipe. I also changed out the wine for chicken broth and it worked out great. I poured 2/3 of the sauce over the chicken and used the rest to moisten the stuffing so it didn't dry out so much while baking. I served angel hair pasta with it and loved it!! My 3 year old did too but the others skipped the noodles...their loss!! Will use this again...thanks.

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D89BUTTONS

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Grain Valley, Missouri, USA

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Reviewed: Mar. 14, 2008

This was so easy and so tasty. I made it exactly as the recipe called for and my family just loved it. I will definitely make this again.

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Stacy

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Reviewed: Mar. 14, 2008

Everyone loved this. If you are not sure about coooking with the wine-don't be with this recipe. It add just the right flavor and was not overpowering. Easy to make.

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DHEESCH

Cooking Level: Intermediate

Home Town: Garretson, South Dakota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Mar. 14, 2008

Great recipe. I skipped the stuffing topping and used lowfat ingredients. Even my picky eaters liked it.

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s2113626

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Reviewed: Mar. 11, 2008

I wanted to make Chick Cordon Bleu but none of the recipes I found had good sauces. This sauce sounded great...and it was! Especially after some tweaking. I took a reviews advice and subtracted salt, added rosemary, diced celery and onion and used slightly less sour cream and it was phenomenal! I disregarded the stuffing opting instead for angel hair pasta. Again, wonderful. Finally, and this was the biggest change: butterflied the breast halves and put the ham and cheese inside as well as a slice of fresh tomato and a fresh basil leaf. I have added this easy recipe to my line-up.

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cookingmetaphor

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2008

i really didnt like this recipe it didnt have the flavor like the original Cordon Blue it had a weird taste to it, i cant describe it but i wont be making it again

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Teresa

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Reviewed: Mar. 9, 2008

This was great comfort food. It required a lot longer cooking time though. Creamy & delicious! I served it on some angel hair pasta.

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JUNIPER7799

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 9, 2008

I wasn't crazy about the stuffing topping. I assumed it would absorb some liquid and soften, but instead I just had a bunch of croutons on the chicken. If I make this again, I'll prepare the stuffing mix first, then put it on top.

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Watmom

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Reviewed: Mar. 5, 2008

We didn't expect much from this recipe, and boy we were pleasantly surprised with the end result. The only changes I made were: pounding my chicken to about 1/2", subbed 3/4 cup chicken broth for the wine, omitted the salt, and baked for 45 minutes based on other reviews. It was wonderful, and the leftovers were just as good a few days later. Thank you for a great recipe. It will definitely be going into the rotation.

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