Reviewed: Mar. 4, 2008

This was very, very good. I did take a few of the rolled up pieces and drop them into a deep fryer and WOW-they were fabulous.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jldixon

Cooking Level: Expert

Home Town: Anderson, South Carolina, USA

Living In: Tampa, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 3, 2008

This was really good! I wouldn't change anything!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Michelle Woolf

Cooking Level: Intermediate

Living In: Syracuse, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 3, 2008

This recipe is delicious! I made a low fat version by using 2% cheese, 98% fat free cream of chicken soup and fat free sour cream. I also eliminated the stuffing part of the recipe and served the chicken with brown rice instead. The sauce is very flavorful and yummy! I would definitely make this for company.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amiebo

Cooking Level: Intermediate

Living In: Towson, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 2, 2008

I made this with turkey scallopini, black forest ham, and cheddar. The sauce: 1 can cream celery soup, 1/2 c sour cream, 1/2c milk, 1/4c dry sherry. In the pan, I also added an onion diced and chopped celery. I left out the topping as I didn't have stuffing in the house. I found it super easy to make, all my guests ate every bit (including children), and it looked like I'd made an effort when it was one of the simpliest dinners ever. Definitely will make this again! Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Nicole

Home Town: Oakville, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2008

This was a very easy recipe.And very good.Thank you

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Gridley

Cooking Level: Intermediate

Home Town: Eureka, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2008

Ordinarily I would not give 5 stars to a dish I had to tweak, but I couldn't give this anything but. Before putting the chicken in the pan, I browned it in a skillet with butter, minced garlic, basil and rosemary. Then, for the sauce, I used 1/2 c. sour cream and 1/2 c. milk, and substituted chicken broth for wine, poured most of it over the chicken, and then mixed the stuffing with the rest of it and put that over the whole thing. It was absolutely AMAZING!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jamym42

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2008

Very easy and tasty. Only problem I really see is the saltiness. I'm guessing it was my choice in stuffing that ultimately tipped it over (I used Stove Top Savory Herb or something like that), so either I have to try a different stuffing, or just reduce the actual salt added.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rich

Cooking Level: Beginning

Home Town: Hoffman Estates, Illinois, USA

Living In: Aurora, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2008

This was wonderful! After doing a test run, and loving it, I invited guests for dinner, and they all asked for the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sminckler

Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2008

This wasn't an awful recipe but it does need some tweaking, I think. I agree that you need to bake the chicken for more than 30 minutes. I tried this recipe twice. The first time I wasn't too thrilled with the taste and texture. The second time I pan seared my chicken breasts first and that helped with the cook time. Also, baked as is, the breasts almost blanche. I think the pan searing helps this. I used low sodium stuffing mix (the recipe really doesn't need the 1 tsp of salt with the salt in the ham, cream of chicken soup and the stuffing mix the recipe calls for.) I, also, tried using a Roasted Garlic Cream of Mushroom soup and it was really good. The concept of this recipe is great. It just needs a little adjustment on the execution.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mandi4Timmy

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Fremont, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2008

Such an easy recipe and turned out so good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Alexandra W

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2008

My family loved this dish and it was very easy to make. The bread stuffing mix added great texture and flavor. This is definitely one of our new family favorites.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jamie Smrstick

Cooking Level: Intermediate

Home Town: Two Harbors, Minnesota, USA

Living In: Rosemount, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2008

Easy to prepare..I found it needed cooking for 1 hour. Quite a strong sharp flavour. We did enjoy this and it is a keeper.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

stikychikn

Cooking Level: Intermediate

Home Town: Canning Vale, Western Australia, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 22, 2008

This is completely delicious! I followed the recipe exactly except for cutting the amount of pepper in half. Other than that - perfect!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chef Jen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2008

followed recipe to the "T" w/the exception of using a little white wine vinegar in place of white wine. it was delicious. easy to make and wonderful flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mindi9206

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2008

My family and I really enjoyed this recipe. The stuffing and sauce is a bit overpowering, so I will keep that in mind for my side dishes next time I make it or change the stuffing mix to bread crumbs. I did have to cook my chicken a bit longer as it wasn't cooked thouroughly. Also very good if you substitute the swiss with mozzarella.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KysMommyRN

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Yuma, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2008

I made this for a Valentine's Day dinner for 2. It was very good and easy too. I did add a can of mushrooms to the sauce and a splash more wine. Next time I will bake a bit longer and put the stuffing mix on top later so it does not get too dark. My chicken was not done enough for us. I served this with rice and fresh asaparagus and cream puffs from this site for dessert. Great leftovers! Will make this again! Thanks.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dottie

Cooking Level: Expert

Living In: Akron, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2008

This recipe was very easy & delicious. I did cut up the chicken into bite-size pieces. I didn't have wine & so substituted chicken stock. Serve it over egg noodles. A big hit.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DAWNKUJ

Cooking Level: Intermediate

Home Town: Iron Mountain, Michigan, USA

Living In: Kingsford, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2008

This is an excellent dish. I pounded my chicken breasts to about 1/4 inch thick before putting in the casserole dish. Only other change I made was cut the sour cream to 1/2 cup and used 1 full cup of white wine. Will definitely make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sandi

Cooking Level: Intermediate

Home Town: Suffolk, Virginia, USA

Living In: Camp Hill, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2008

GOOD ONCE THE CHICKEN IS COOKED, BUT UNLESS YOU LIKE RAW CHICKEN COOK LONGER THAN 30 MIN.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CHURCHHILL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2008

WOW, was this ever salty! And I'm a salt freak! (love salt) I made this recipe exactly, you can tell it will be awesome without all the salt. I'll definitely make again, but will leave out the teaspoon of salt and maybe use low-sodium soup. Will be a keeper with these couple of tweaks.

Was this review helpful? [ YES ]
0 users found this review helpful