Reviewed: Nov. 3, 2009

Really enjoyed this recipe. I didn't have cayenne so I added onion powder and paprika to the top. I also didn't have cream of cheddar soup so I used cream of chicken (healthy request = less salt) and I added almost a whole can of milk. It was really good and I will definitely make it again. It isn't as easy as some one dish recipes but it doesn't take too long either! Perfect week night meal!

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klove

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Reviewed: Jul. 6, 2009

I added brown rice which turned this into a complete meal in one casserole. I pre-cooked the brown rice and made it into a bottom layer. My other changes were cutting the chicken into serving size portions for each family member then just laying 2-3 strips of that pre-cooked bacon over each one. I decided not to use bread crumbs cuz it seemed like there was enough going on in that pan already!! Came out delish. Even the leftovers were yummy.

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JAGNESS

Cooking Level: Intermediate

Home Town: Williamsville, New York, USA

Living In: West Bloomfield, Michigan, USA

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Reviewed: Dec. 15, 2008

This was actually quite good for an everyday meal. I did not include the cayenne (it doesn't say where to use it, and I'm not a fan anyway. I used only three strips of bacon to reduce the fat, which still worked well flavor-wise. I also baked the chicken instead of sauteing it, as baking or poaching is the only way I can keep chicken from being too dry. The only other recommendations I would make is to heat the cheese soup separately, as the broil time is not sufficient to heat it, and to buy Trader Joe's frozen French green beans if you can. It makes it so much easier to make this as a "pantry" dish if you have frozen green beans, frozen chicken, and a couple cans of cheese soup on hand for a last minute-meal!

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sileas

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Reviewed: Dec. 12, 2008

I gotta say, I didn't love this recipe. It was just too much, but not enough flavor. I sauteed the chicken with garlic and pepper, which helped, but the cheddar cheese soup was just too bland. I think cream of mushroom would be better. Also, I don't think the breadcrumbs were all that necessary. They didn't add much to dish at all. The bacon was nice, but wasn't enough to help this recipe. Thanks, but I don't think I'll make this again.

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Sep. 9, 2008

This was surprisingly good even though I made some changes (mistakes?). I didn't have cheddar cheese soup so I heated up some cream of mushroom in the same pan I used to brown the chicken and melted in some of the cheddar cheese. I also misread the recipe and layered the cheese, then the bread crumbs and bacon and baked at 400. The chicken was perfectly browned and crunchy. Initially, I only thought to make an OK dinner, but this turned out much, much better than expected.

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Gramma_Rox

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Reviewed: Jun. 9, 2008

I really loved the crispy cheese on top with bacon. I wasn't as big of a fan of the cheddar soup component. It needed more flavor and substance. This seems like good hearty country eats but not a recipe to return to that often.

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Rhiannon

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Reviewed: Mar. 11, 2008

I made some modifications as noted by other reviews. I used more liquid. I mixed the can of cheese soup with a can of cream of chicken. That turned out good. I also added more spices to the entire dish and the chicken before I fried it. My only suggestion to myself for next time would be to cook the beans less before baking in the oven, as these turned out a little mushy. Great recipe idea!

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PrncssLee

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

Living In: Watertown, Wisconsin, USA

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Reviewed: Jan. 29, 2008

I didn't like the Cheddar cheese soup. With all of the fresh ingredients that canned soup tasted canned and stale, definitely NOT the trick. The chicken and cheese and bacon were WONDERFUL together and this would have been MOST excellent with some Hollandaise sauce instead of the cheddar soup. Next time, green beans on the side, too!

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Edie

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Reviewed: Aug. 12, 2007

I made this for my parents since my mom had surgery. I used the make ahead directions, but my dad would have liked the green beans less crunchy. I didn't use the soup and made my own cheese sauce (something like mother-in-law's cheese sauce from this site but used mozz shredded chz instead). Instead of the seasoning called for I used basil and garlic. I also used turkey bacon and seasoned the chicken as I was cooking it w/ garlic and basil.

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Dawn Turlak

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Jul. 23, 2007

Very tasty...However, next time (and there will be a next time!) I will add an extra can of soup and some milk so it is creamier. It was quite good tho!

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Joni

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Reviewed: Oct. 27, 2006

This is actually pretty good. I was a little doubtful, but we really liked it. And it was pretty easy. I would really suggest seasoning the chicken before or as you are cooking it. I did this, and I don't think it would have had much flavor beyond the cheese and bacon if I hadn't. Another thing I may try next time is actually cooking it as a casserole. Maybe not even cooking the chicken before, and just cooking it on lower heat for longer. If I do that I may season the cheddar soup with something. Anyway, it was good.

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Jennifer

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Reviewed: Aug. 15, 2006

We really liked this recipe, but made it with some modifications. Supermarkets here don't carry cream of cheddar soup and Canned soup's too salty for us anyway, so I made a white sauce and added some good New York State cheddar to it to create my cheese sauce. I added additional water to the sauce since other reviews here indicated the dish could be a little dry, a little more cayenne as we like a bit more spice, and some poultry seasoning to add even more flavor. Turned out great!

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Parapet

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Reviewed: Aug. 6, 2006

each of the ingredients appeals to me, but when combined, it's not really that appetizing, once you take a bite. Family liked it somewhat. Don't think I'll make it again.

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Avon Lady Lisa

Cooking Level: Expert

Living In: Hobart, Indiana, USA

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Reviewed: Aug. 2, 2006

This was just OK. The cheese was hard and it was pretty dry. I would probably use Velvetta if I made it again. It is also VERY unhealthy (bacon, 2 cups of cheese, cheese soup) and not really worth all of the calories.

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Jenn Moore

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Reviewed: Mar. 8, 2006

It may not look super delicious in the pan, but it sure taste good. Easy to make with items most people have on hand.

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MELLKINWA

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Reviewed: Oct. 12, 2005

I must have done something wrong. It was just so dry and the flavors just didn't combine well. My husband seemed to like it but I won't be making it again.

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Annie

Cooking Level: Expert

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Reviewed: Sep. 17, 2005

This is yummy! Wasn't sure that I got the right soup, though. The closest thing my supermarket had was Campbell's Cheddar Cheese (no mention of "cream of" or "soup" on the label. Was still good, though.

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PAMV03842

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Reviewed: Apr. 11, 2005

This was very good. I did change this up just a little bit. I didn't crumble the bacon, instead cut in half and placed on top of the chicken. I also added just a little bit of onion to the green beans while cooking. Hubby loves cheese and thought this was good. I do agree that the chicken needs some flavoring before frying up...but still good. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Sep. 11, 2004

It was tastier than expected - but the chicken could use some seasonings before plopping them in the casserole to bake. Otherwise overall is was pretty good. This does not re-heat well AT ALL.

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TALIESIN61

Cooking Level: Expert

Living In: Madison, Wisconsin, USA

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Reviewed: Jul. 18, 2004

I found this when I searched for a way to use my fresh garden green beans. We really liked this! I followed the advice of cooking the chicken in the same pan after the bacon was done, and it did flavor it nicely. I will be making this more often! Thanks for posting it, Marilyn!

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