Reviewed: Mar. 12, 2006

We all loved this dish, including the kids. I did have to cook the chicken much longer, so next time I think I'll pound the chicken a little thinner.

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KarenK

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Uxbridge, Ontario, Canada

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Reviewed: Feb. 28, 2006

I love chicken Cordon Bleu, but never make it because it is so much work and so unhealthy. I was easily able to make this into a light and healthy dish by using Healthy Request Cream of Chicken Soup, low fat sour cream, low fat ham, and low fat swiss. You would never know it was low fat. I didn't have any stuffing, so crushed garlic and herb croutons on top. Also, I didn't have any white wine, but did have some cooking sherry. I felt the sherry taste was over powering, but the amount for wine may have been appropriate. I was very happy when my fiance said he really liked the dish though because it is so easy to make. I will be making this again for sure.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Feb. 22, 2006

this was really good and so easy to make, my picky son even asked to take it to school for lunch the next day. We will definately make this again

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NBRO

Cooking Level: Expert

Home Town: Campbell River, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Feb. 20, 2006

i made this a few weeks before the holidays and my family loved it and asked that i make it for our christmas eve party buffet. there really isn't any need for additional salt since there is a lot of sodium in canned soup. anyway, my family really enjoyed this dish.

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AUTUMNJOY

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Jan. 16, 2006

This is one of the best chicken recipes we have ever tried, EVER! We omit the salt completely, as it was a bit too salty even with cutting back the salt as suggested. Thank you for sharing this delicious recipe!

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CHRISTINE_G

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Reviewed: Dec. 31, 2005

I prepared several containers of this in advance, and froze them before cooking. Poured sauce over chicken and ham, then topped with Swiss Cheeze and feeze. Thaw overnight and cook uncovered as directed. Very good, and easy dinner for busy working mom.

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Amy G

Cooking Level: Expert

Home Town: Alto, Michigan, USA

Living In: Lowell, Michigan, USA

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Reviewed: Nov. 14, 2005

I made this one also and thought the sauce was just a touch to rich but other than that very tastie.

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Angel Lynn

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Reviewed: Sep. 26, 2005

I didnt have crm of mush or chicken, so I used crm of celery. It was still wicked good! I served it over egg noodles. Excellent!

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JILLC123

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Reviewed: Aug. 11, 2005

This was so good & easy to make. The only change I made was to add 1 tsp of garlic salt instead of garlic powder & salt. This will be a keeper recipe for my family for sure!

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LNINMAN

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Reviewed: Jul. 22, 2005

I made this and impressed my picky in-laws. Now they think I'm a gourmet cook. I did add some onion powder and I actually prepared the stuffing mix with melted butter and water before topping the casserole. It's awesome.

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JPOBIEGA

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Reviewed: Apr. 22, 2005

This is a wonderful recipe with just a couple modifications to suit us. First I used low sodium chicken broth in place of the wine, then I sprayed melted butter over the stuffing before baking which slowed down the browning/burning. Last, and probably most important, NO SALT. For someone on a sodium restricted diet, between the ham, soup, sour cream, cheese and stuffing this is almost death on a plate unless it is modified to use as much low sodium products as possible. For a restricted diet, this is definitely not a "cake and eat it too" recipe.

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BARB MAXWELL

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2005

This recipe was awesome, although some small adjustments are necessary. Cooking time needs to be increased to about 45 minutes, even with cutting the breasts into strips. If you want to cut some salt out, try using garlic salt instead of salt and garlic powder. I also added oregano and rosemary to the sauce for a little extra flavor.

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SSHINEDOLL

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Reviewed: Mar. 8, 2005

This is one of the most delicious recipes I have tried. Thanks so much, this is keeper in out home!!!!

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SCOTTJEN4

Cooking Level: Expert

Living In: South Plainfield, New Jersey, USA

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Reviewed: Feb. 7, 2005

I've been making this recipe for several years now. It is the most delicious and interesting chicken recipe I've ever tried. This is perfect for company....they'll always request a copy of the recipe to take home with them. Leftovers make especially delicious chicken cordon blue sandwiches!! Try this one, you won't be disappointed!

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joshtymom

Cooking Level: Expert

Living In: Steelton, Pennsylvania, USA

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Reviewed: Jan. 1, 2005

Great recipe. We made this for two using the 1 serving recipe. This was perfect, but not much left for our dogs. We cooked it longer and didn't add the salt, but ended up adding salt at the table. Just loved it. Thanks.

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RACHELLEMAY

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Reviewed: May 10, 2004

Next time I will do provolone (Swiss is a bit strong for me too) and the Stuffing mix I used had too muchSage in it...I am not the biggest fan of Sage - so next time I will use croutons. The sauce is awesome!

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JILLTOONS

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: May 7, 2004

So great! It was so delicious!

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KATYA

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Reviewed: Feb. 3, 2004

This was a great recipe. My kids loved it...and they don't even like sour cream. I decided to cook the recipe for 40 minutes instead of 30. I also used crushed garlic croutons for the topping instead of stuffing mix. Lastly, it was served over orzo past. Very good. Will make again on my kids request.

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JORDANCLAN

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Reviewed: Dec. 7, 2003

Simple and delicious. Thanks for sharing.

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Dave Chapman

Cooking Level: Intermediate

Home Town: Bloomington, Illinois, USA

Living In: Portland, Oregon, USA

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Reviewed: Sep. 18, 2003

I am really glad that I read the reviews before making this recipe. I omitted the salt and cut down on the portions before baking, and baked for a bit longer than the recipe called for. It turned out very good. I gave the 4 star rating because as it stands it needed some tweaking....but thanks for posting.

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