Reviewed: May 10, 2012

Great mix of flavors. I omitted the wine and it still turned out great!

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motulip

Reviewed: Feb. 28, 2012

easy

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Contessa Diva

Reviewed: Feb. 8, 2012

We didn't like this, way too much focus on the soup, couldn't taste the other ingredients at all!

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Reviewer:

joyfilledsoul

Cooking Level: Intermediate

Reviewed: Jan. 15, 2012

Excellent recipe with only two minor changes. First I also spread dijon mustard on the chicken before adding the ham & cheese. Second, instead of stuffing mix, I heat panko breads crumbs in butter in a small saute pan and season with dijon mustard, fresh parsley, shredded swiss cheese and garlic powder. Do not add mixture right away. After 20 minutes of cooking the chicken, I then add the crumb mixture on top and continue to bake until finished. This is a staple in my house and make this meal a couple of times a month. I always make extras as it is great on a kaiser roll as a sandwich the next day.

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Reviewer:

Darcy Skye

Cooking Level: Intermediate

Home Town: Boyertown, Pennsylvania, USA

Living In: Quakertown, Pennsylvania, USA

Reviewed: Dec. 13, 2011

LOVED it! I agree with many of the other reviews - opt for the low sodium soup and then salt to taste. We used regular soup and it was definitely too salty on our first attempt.

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Reviewer:

sonsalla

Reviewed: Dec. 8, 2011

Okay, but very salty tasting. Followed exactly only forgot white wine. This may have helped cut the salty taste. Thought it tasted better reheated next day. did mix some melt unsalted butter in with the stuffing as well as a bit of water. It would have been to hard and dry had I not.

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Reviewer:

FunwithFood

Cooking Level: Expert

Home Town: Streamwood, Illinois, USA

Living In: Union, Illinois, USA

Reviewed: Sep. 27, 2011

This was a popular dish in my house, and so much easier to make than traditional cordon bleu. I cut the recipe in half and used chicken broth instead of the wine. Other than that, I followed the recipe. My kids especially enjoyed the stuffing topping.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Sep. 20, 2011

Recipe was great and very easy to make. The only problem I had, was that it took much longer than 30 minutes for my chicken to be fully cooked.

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Reviewer:

KClark8503

Reviewed: Aug. 11, 2011

Flavorful but the stuffing never absorbed the sauce so it turned out dry and crunchy. I would recommend making the stuffing ahead of time and adding it to the dish 10 minutes before the dish is ready to come out of the oven. Also, you will need much more than 30 minutes to cook, 50-60 minutes more likely.

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4 users found this review helpful