Reviewed: Apr. 27, 2012

I thought this was delicious. I served it to company this evening. It was a LOT of food! There were 8 of us and 7 went back for seconds, and i still had leftovers! My tips (based on others' reviews): measure the 4 cups of cornflakes, THEN crush them. I reduced the cheese to about 4 cups (1 lb.) I added about 1/2 cup fresh chopped parsley along with onions & garlic. Also I diced the chicken (not sliced) and used diced ham, and sprinkled the chicken with salt & pepper as I was sauteeing it. I did not add any more salt & pepper after that, and it was plenty well seasoned. This was delicious and I WILL fix it again!

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Reviewer:

Betsy B

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Cooking Level: Expert

Home Town: Indiana, Pennsylvania, USA

Living In: Mint Hill, North Carolina, USA

Reviewed: Mar. 7, 2012

This was very yummy but salty from the ham. I halved the recipe but kept the sauce as written. I ended up using bone boiled deli ham cut thick instead of cubed and it worked fine. I just chopped it coarse. The recipe says to salt the first chicken layer, but I would skip that given the saltiness of the ham. I will also use regular onion cooked wit the chicken next time rather than green onion. It didn't look very pretty cooked and my DD has issues with "green things" in her food so I had to pick them out of her serving.

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Reviewer:

Karen Martin

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

Living In: Saint Louis, Missouri, USA

Reviewed: Dec. 20, 2011

We were not a huge fan of this. I am glad I scaled down the recipe to six servings. I roasted two big chicken breasts w/ salt, pepper and olive oil in the oven. When cooled chopped it up into small chunks. Used good ham and no scallions. I even spiced it up with pepper, garlic powder, and dried onion. Instead of corn flakes I used Ritz which was good. 3 Cups of Swiss was a lot and only used 1 cup. I picked out the chicken and my husband ate the rest. I don't think I will be making this again and will stick to the traditional Chicken Cordon Bleu.

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Reviewer:

Cheryl

Cooking Level: Intermediate

Living In: Kennett Square, Pennsylvania, USA

Reviewed: Dec. 19, 2011

I will have to try it again as written. I didnt have cornflakes so I used bread crumbs - a mistake as they were quite mushy. Mine took longer to cook than stated. Sauce was ok. Worth another attempt.

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Reviewer:

RUTHCOOPER

Cooking Level: Expert

Living In: Thornton, Ontario, Canada

Reviewed: Dec. 10, 2011

First off I may have messed this recipe up because adding the butter to the cornfalek crumbs just made balls. Next, Way too much cheese. The casserole ended up bland. I don't know how especially with sour cream. I am suresomething must have gone wrong but I went right along with the directions. I was hoping for chicken cordon blue but I ended up with a greesy, tastless chicken melt with a crumb topping that had a wierd texture. I threw it out. I won't try it again! I would have added veggies for sure!

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Reviewer:

christopher

Cooking Level: Beginning

Home Town: Las Vegas, Nevada, USA

Living In: Charleston, South Carolina, USA

Reviewed: Oct. 28, 2011

This was great! A real keeper. NOTE: I scaled it to 6 servings not 12. I followed the suggestions of other posts-- sauteed 8oz (not 4oz) mushrooms, added garlic, and a small onion and deglazed with 2/3c of wine. I skipped the scallions. I put paprika, onion powder, sage and mustard powder in plain bread crumbs and used extra butter in them for the crumb layer and I only put it on top. My scaled version called for 2c crumbs but I should have made only 1 cup+. I put peas in the mushroom layer. I used 16 oz of tyson grilled strips cut into chunks. I used only 2c swiss when my scaled version called for 3c, it was plenty of cheese. It was creamy and very flavorful due to the extra mushrooms,garlic, and the wine deglazing. Also my crumb layer was delish. Thanks for the recipe!

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Reviewer:

lauren

Cooking Level: Expert

Living In: Concord, Massachusetts, USA

Reviewed: Sep. 27, 2011

Hubby really liked but I thought it was just okay. It needed more flavor

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Reviewer:

Mazomom

Reviewed: Aug. 13, 2011

Made this exactly as recipe stated & even the pickiest eater LOVED it..All of us LOVED it!!

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Reviewer:

dianahubb

Reviewed: Jun. 29, 2011

Love this recipe! I use shaved deli ham though, and it always turns out great.

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Reviewer:

kennyhaus

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

Living In: Cedar Rapids, Iowa, USA

Reviewed: Jun. 29, 2011

Very good! My husband loved it. I would have given it five stars but it's just not a dish that I would make often because it is sort of "heavy". The recipe was very easy. The only change I made was only making one layer of each ingrediant. It just seemed silly to layer the chicken twice. Will def make again in the future.

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