Reviewed: Jan. 7, 2008

I made this Saturday night and it was a hit with the whole family. We all like Cordon Bleu, but it's time consuming to do it the regular way. This was easy, fast and delicious!! I didn't change a thing in this recipe.

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spanky

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2008

Have made this many times and get rave reviews. Great for company.

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Andrea G.

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Reviewed: Dec. 13, 2007

I halved the recipe since I was cooking for just myself and my boyfriend. I also substituted cream of mushroom soup, chicken flavored stuffing, fat free sour cream, and chicken broth for the wine. I think it's more of a 4 star recipe, but he couldn't get enough of it. Plus, it's very easy, and you only need to wash a few dishes--always a plus! I still found it to be very salty, even after using low sodium soup--I think I'll use way less seasoning on the stuffing next time.

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Reviewer:

Caroline

Cooking Level: Intermediate

Home Town: Ellicott City, Maryland, USA

Living In: San Antonio, Texas, USA

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Reviewed: Dec. 9, 2007

This was a very easy recipe and it was a hit with the family. Only modification I made was I used Cream of Chicken Soup with herbs. It gave the dish a little more flavor. Will add this to my dinner rotation!

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MYLESF

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Nov. 23, 2007

This was so tasty and delicious. My husband and I both enjoyed this dish VERY much! :-) ----TessaAnn

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Reviewer:

TessaAnn

Cooking Level: Beginning

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Reviewed: Oct. 14, 2007

I have made this recipe for many guests, It's an easy no brainer dish thats hard to mess up. (plus I have 2 small kids and get sidetracked easily) Everyone loves it and asks for the recipe.

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Reviewer:

Holly M.J.

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Reviewed: Sep. 30, 2007

Very easy and tastes great. Had company over and they loved this dish, too! Thanks.

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FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 2, 2007

I was pleasantly surprised by this dish. I cooked the chicken for a little over an hour and substituted creme fraiche for sour cream and it turned out great. I used a nice white wine and could barely taste it, so I'm not sure what went wrong in others' dishes. This was so good my mother-in-law was asking for the recipe! We will definitely make this again.

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shandawg

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Reviewed: Jul. 10, 2007

Wow, this was great! We all enjoyed this, and it made enough for a second dinner the next night. If you hate leftovers, and have less than 4 adults eating this, you might want to halve it instead.

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COOLMAMA72

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Reviewed: Jun. 2, 2007

This was an incredible meal! So easy and rich and satisfying! I cooked frozen chicken breasts first and then added them to the recipe and they still came out moist. I used low sodium cream of mushroom soup instead of chicken, didn't have wine so used 1/2 cup of milk, and only used half a box of stuffing and it still came out wonderful. I served it over brown rice. I will surely make this again and again and again.

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Ansel's Mom

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Reviewed: Apr. 26, 2007

This was a lot easier to make than it appeared. My boyfriend said that this is the best recipe I've gotten from this website. He even asked to take the leftovers for lunch today! I'll definately be adding it to my recipe box.

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Meng

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Reviewed: Apr. 17, 2007

I cooked only two chicken breasts and cut everything down into quarters. I seasoned the chicken breasts with Mrs. Dash garlic and herb seasoning and used chicken Stove Top stuffing on the top. This dish was AWESOME! I plan to use it for a senior luncheon that I am cooking for in the near future!

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Debbie B

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Reviewed: Mar. 24, 2007

After reading all of the reviews ... made half the recipe ... VERY EZ to put together but not wild about the flavor of the sauce. Used chicken stock instead of wine but I think it was the sour cream I didn't care for - seemed almost tart. Sprinkled dry cornbread stuffing mix (added a little butter) on top and baked covered for 30 minutes then uncovered for 20 more. Will definately make again but use a little cream instead of the sour cream and maybe use Cream of Mushroom instead. I think this could be really good with the right sauce. 5 stars for the idea.

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SOCAL REINER

Home Town: Newport Beach, California, USA

Living In: Orange, California, USA

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Reviewed: Mar. 21, 2007

This is very, very good. I left out the wine, added 1cup regular milk to the soup and sour cream,sprinkled the dry dressing mix over the top, put pats of butter on top and drizzeled a little water on top. I also seared the seasoned chicken breasts in a frying pan to brown them a little before going into the oven. The chicken breasts were big so I had to cook the dish for about 1 hour. My husband loved it and I will be making this a lot more. Thanks.

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Nannie

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Reviewed: Mar. 7, 2007

I just tried this tonight and my family is still raving about it as I write this review. (I can hear them in the livingroom). Everyone LOVED it! I used individually frozen chicken breasts that come in a big bag. I precooked them on my indoor grill, then followed the recipe exactly. It was an easy night of cooking for me with great results! The chicken was tender and moist. It was really yummy!

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nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Jan. 21, 2007

I didn't have cream of chicken, so I used cream of mushroom insead. I found it to be very watery, but tasty.

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Reviewer:

KATKOMP

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 16, 2006

awesome!!!

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Reviewer:

sandy

Cooking Level: Intermediate

Home Town: Rochester, Massachusetts, USA

Living In: Fairhaven, Massachusetts, USA

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Reviewed: Dec. 4, 2006

Hopefully I am not giving a bad review and I just had a bit of a bug, but we had tons of leftovers that nobody would eat. I don't think it was just me.

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