Reviewed: Oct. 21, 2007

I made this for the first time tonight, and it was really good! I only did four chicken breasts, because I knew 8 would have been too much. I also substantially reduced the cooking time originally called for in the recipe. I did 19 minutes on each side and then 10 minutes at the end with the cheese mixture, and even then, the chicken was a little on the dry side. Next time, I will probably reduce the cooking time by a minute or two each way. Still, the flavors were so good, and my husband can't wait to have the leftovers for lunch tomorrow.

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LIS1975

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Reviewed: Aug. 20, 2007

This was Yummy! I also added the cream of chicken soup instead of celery and used low sodium soups.

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Lora

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Reviewed: Aug. 12, 2007

One of the previous reviewers described this recipe as "family food." That is 100% accurate. There is nothing special going on with this recipe -- it is very basic. It tastes good, it's easy enough. Easily a household staple. I ended up adding minced garlic to the celery soup in step one (and omitted the garlic powder later). Because I cut the chicken breasts the long-way, I reduced the cooking time by ten minutes in each cooking segment. Next time, I may add broccoli cuts and switch the mushroom soup to cream of chicken. Serve over rice (-brown rice works just fine).

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Special K

Cooking Level: Expert

Home Town: Brookfield, Wisconsin, USA

Living In: Evanston, Illinois, USA

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Reviewed: Aug. 9, 2007

This recipes was very good! My whole family loved it. I follwed the recipe exactly.

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amerzchic

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Reviewed: Jul. 8, 2007

Delicious! I used cream of chicken soup, mushroom soup with garlic in it, shredded mozzarella and parmesan, and seasoned my chicken with a bit of oregano, sage, garlic powder and catanne pepper. Will definately make again

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Kairi's Mom

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Kingston, Ontario, Canada

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Reviewed: Nov. 16, 2006

OK I gave this five stars because it is easy, I can make it ahead of time, and it is low fat. It is not a gourmet type item but very good for what it is - good family food. Mine looked nothing like the picture by the way. I used one of the low sodium/low fat soups and one regular soup. Added fresh sliced mushrooms, fresh broccoli, and more garlic, served with penne noodles. We thought it was good on a fall day - thanks! AND I usually do not like casseroles or such that are soup based!!

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jbundles

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Reviewed: Sep. 20, 2006

Too salty for my taste. It would probably taste better with a little less cheese.

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ROMA14

Cooking Level: Beginning

Home Town: Louisville, Kentucky, USA

Living In: Monterey, California, USA

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Reviewed: Sep. 14, 2006

This was so yummy! I also seasoned my chicken first with garlic powder & cajun seasoning for our tastebuds & added diced zucchini. My guests really enjoyed it. The mozzarella really makes the dish. I would, however, reduce the cooking time. My chicken was little dry. Everyones oven is a little different. Thanks for the yummy recipe!

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tanya

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Great Falls, Montana, USA

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Reviewed: Aug. 24, 2006

This was DELICIOUS!!! I even made some mistakes and it was fabulous still! I added too many dehydrated onions to begin with, then forgot the water, so poured a little on top of each breast after I had already put the soup mixture on them (before the cheese. Anyway, it was great! We just ate it over rice.

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Dorese

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Moscow, Idaho, USA

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Reviewed: Jul. 23, 2006

I should've rated this recipe before, as I'll be making it for the third time tonight... I've always made it with low sodium/fat soups, and normally with a cream of chicken, instead of the celery... I also add veggies such as onions, peppers, zuccini at the start of the cooking, and it's very good... We love this recipe...Thanks for sharing it, as it's a fave in our house...

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Mrs Found

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Beaverton, Ontario, Canada

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Reviewed: Jun. 5, 2006

This was easy and I had all the ingredients already in my cupboard. We all liked the dish. I would use 1/2 can of mushroom soup next time - since I didn't serve it over pasta, I didn't need all the extra sauce.

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SUSANA LEIGH

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Reviewed: May 30, 2006

I think the flavors of the dish are too strong - perhaps using one type of soup and doubling the sauce to use both in the beginning and end would do the trick. The chicken was very tender, however, and the mozz and parm cheeses tasted delicious toasted in the oven. I probably won't make this again, but I enjoyed trying it - thanks for sharing.

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Mar. 14, 2006

This was delicious!! So tender and the flavor was perfect. However, I first seasoned it with poultry seasoning, garlic powder and pepper. Then I did everything else exactly as stated except I used Cream of Mushroom with Roasted Garlic and shredded mozzarella instead of Sliced. My family loved it!! My husband who hates chicken even gave it a 4! Thank you for sharing this recipe!!

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Mandy Sue

Cooking Level: Intermediate

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: Jan. 30, 2006

My boyfriend loved it, I liked it, I felt it was a bit bland but still tasty. I wouldn't mind having it again.

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Andrea Duncan

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Reviewed: Jan. 18, 2006

Absolutely wonderful!! The chicken was so juicy and so tender you could cut it with your fork. The flavors were great. Nothing overpowered anything else and it added just enough flavor as to not overpower the chicken as well. My husband, who doesn't care much for chicken, my grandmother, who only likes it fried, and myself, who doesn't care much for celery, all decided we have a new favorite! It's simple and quick to prepare, and turns out perfect. Great job and thank you for posting it!

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Cindy Rae

Cooking Level: Intermediate

Home Town: Kearney, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 30, 2005

This was pretty tasty! I used cream of chicken soup instead of the celery and served it over cajun rice with a side of beans.

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NMUQTGIRL02

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Reviewed: Sep. 7, 2005

Yummy! I really liked this one. It was very creamy and cheesy, and very moist. It's a keeper.

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Kristin

Cooking Level: Intermediate

Home Town: Artesia, New Mexico, USA

Living In: San Antonio, Texas, USA

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Reviewed: Aug. 19, 2005

This recipe is definitely a keeper! I was a little worried about the long cooking time, but the chicken was very moist and flavorful. I used low sodium, low fat soups and substituted cream of chicken for the cream of celery because that's all I could find. Served it over brown rice and it was a huge hit!

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THEBLINTZ

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Reviewed: Aug. 18, 2005

We didn't care for the oregano. If I make this again, I will omit that. Provolone would be good on it too.

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LOHREWOK

Cooking Level: Expert

Living In: Lawrence, Kansas, USA

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Reviewed: Jun. 12, 2005

My 5 yr old picky eater said he liked the chicken and suprisingly ate all that was on his plate. I liked it too. The chicken was very moist for being in the oven for long. The only thing different I did was I added 3 garlic cloves intead of one. I would've rated this 4 stars but my husband didn't think it was anything special. I would make this dish again, especially since it was so easy.

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WEACAT

Home Town: Racine, Wisconsin, USA

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Mozzarella Parmesan Chicken

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