Reviewed: Nov. 2, 2006

The chicken and ham were nice, but I was thrown off by the croutons and sauce. While I can see this as a comforting dish, the sauce didn't have the depth I crave.

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squawk93

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 31, 2006

Delicious homestyle meal. I like to cut the chicken thinner so that it soaks in the sauce nicely.

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Mumsy'sCouchPotato

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: London, Greater London, England, U.K.

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Reviewed: Oct. 31, 2006

This is really good and filling!

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Seattle Cook

Living In: Seattle, Washington, USA

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Reviewed: Oct. 25, 2006

I make another recipe very similar to this one so I incorporated some changes that worked really well for me. I mixed together the soup with 1/2 cup sour cream, 1/2 cup lowfat evap. milk (or you could use regular milk), and substituted 1/4 cup dry sherry for the wine. Then I sprinkled garlic powder and fresh ground pepper (you don't need salt) directly over the chicken breasts, placed the ham and cheese on each piece and poured the sauce evenly over the top. I recommend preparing the stuffing according to the package directions. It turns out really good this way. If you do use dry stuffing be sure to mix it with some melted butter and maybe a little water to moisten it up a bit. They will still be firm but after baking they will soften up. Cover with foil and bake for 30 minutes, then remove foil and bake another 20 minutes. I got a great result with these changes.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Oct. 25, 2006

I made this according to the recipe except used provolone and prepared the stuffing according to the directions on the box before putting it on top. Also had to bake it for a full hour. I liked how easy it was and tasted good, but I agree with the others who said it has too much wine for our tastes. Next time I'll use half the amount so the seasonings in the sauce can be tasted as well. Regardless, my boyfriend said it was excellent and wants it again!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Oct. 24, 2006

This was just alright. My husband and I both agree the wine should be left out. Maybe be replaced with milk like others suggested. I cooked the stuffing on the stove first, then put it on top of the "casserole" during the last 15 minutes. I cooked it for a total of 45 minutes. Just okay. Don't know if I'll make it again.

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RCHANSEN

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Reviewed: Oct. 19, 2006

We loved this recipe, I cubed the meats and shredded the cheese. Also didn't have white wine so I used chicken stock, came out perfect. Thank you

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whyme

Cooking Level: Expert

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Reviewed: Oct. 11, 2006

This is a great dish. I did end up using only 1/3 C. of wine since that's all I had. It seemed to be enough though. Definitely a keeper!

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leh

Cooking Level: Intermediate

Home Town: Bloomsburg, Pennsylvania, USA

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Reviewed: Sep. 12, 2006

This was fantastic!! My entire family loved this....our pickiest son even cleaned his plate. Quick, easy, moist, and flavorful. Great for a fast weeknight dinner, but tasty enough for a company dish! I did have to sub cream of celery soup for the cream of chicken...but still delicious. I also fixed the stuffing (chicken flavor) according to the directions on the box before putting it over the chicken. This is a keeper...will be fixing again and again. Thanks for a great recipe Jennifer!

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LoriAnn

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2006

Good and easy comfort food. Thanks for a great dish for a family meal.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Aug. 30, 2006

Everyone in the family enjoyed this one, I will make it again!

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marisa45

Living In: Sarnia, Ontario, Canada

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Reviewed: Aug. 29, 2006

This recipe is so great!! I cook it for about 30 min. longer and omit the salt. It can also be frozen and cooked later. We LOVE this recipe!!!!!

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AMYLL

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Reviewed: Aug. 25, 2006

Very tasty! I have made a very simular recipe many times, minus the ham and sour cream, so I knew it would be good, but this exceded my expectations. I do believe I will add some butter/wine mixture to the top as I would rather have the topping moist than crunchy. I found previous reviewers comments about the strong wine flavor odd, as I could barely detect the flavor of the wine in the dish. Could it be possible they were using cooking wine or a bottle that had been open for a while? Cooking wine is nasty and should pretty much never be used, while wine that has been open more than a few days (even in the refrigerator) will start turning to vinegar, which would give a sour taste. Just a thought! I used fresh a bottle of cheepo chardonnay and it was barely there. Next time I think I will try some cheepo Riesling.

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JOSHUADANCER

Cooking Level: Intermediate

Home Town: Homestead, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Aug. 18, 2006

One of our favorites. I usually make this dish for company. Rather than keeping the stuffing on top dry, I usually mix with some melted margarine and water to moisten.

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BIGDOGSMOM

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2006

My trying a recipe for the first time philosophy is simple. Go by the recipe the first time and then after that make any personal changes (if needed). I wouldn't even know where to begin with this dish. It was too salty, too much stuffing, the wine taste was WAY overwhelming (I like wine and made sure to use something light). I've been with allrecipes for a few years and this is the first time that I've been REALLY disapponted with a recipe that received 5 stars.

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ande16

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: Carmel, Indiana, USA

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Reviewed: Jul. 7, 2006

GREAT creamy comfort food!!!

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CAWEYMAN

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Reviewed: Jun. 29, 2006

I made no changes to the recipe. My family loved this. I have made it a few times for company and every time it is a hit. A definate keeper!

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USCGFamily

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Reviewed: Jun. 21, 2006

My family LOVED this recipe! I did leave out the salt and baked for 45 minutes instead of 30. I also baked the chicken without the stuffing for the first 25 minutes and added the stuffing for the last 20 minutes. This kept it from burning and the stuffing was great and crunchy! Thanks - I will definately add this recipe to my monthly menu!

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Michelle

Cooking Level: Expert

Living In: Morganton, North Carolina, USA

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Reviewed: Jun. 5, 2006

Simply great. Guests fall over themselves with amazement on the flavor. As a note: On these recipies with the multiple salty ingredients I am always sure to use the lower salt alternatives to keep the saltiness down (ie low salt healthy choice soup and honey ham versus the regular). A stellar recipie!!!

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JENSINGTON

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 22, 2006

I was looking to make an easier chicken cordon bleu as I am not the most adept at rolling the chicken, and boy, did this really work. Simple , easy, and very tasty! I cut the chicken breasts in half and used provolone cheese instead of swiss. Yummy! Thanks!!

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wovillton

Cooking Level: Intermediate

Home Town: Zeeland, Michigan, USA

Living In: Greenville, Michigan, USA

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Different Chicken Cordon Bleu

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