Reviewed: May 15, 2006

Good, but I made many changes to it to ensure it didn't come out bland. Coated the chicken with thyme, salt, pepper and garlic powder. Used a 9x12 glass baking dish, mixed together 1 can cream of mushroom soup, 1 can cream of chicken with added cayenne, then poured on top. Then added a layer of extra sharp shredded cheddar before topping the with stuffing mix, more garlic powder, and black pepper. Baked for 45 minutes (the breasts were very thick), came out perfect!

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Reviewer:

Yasi

Cooking Level: Intermediate

Living In: Abu Dhabi, Abu Dhabi, United Arab Emirates

Reviewed: Apr. 10, 2006

Fantastic, just make it exactly how the recipe says to. I served it with some fresh steamed broccoli- it was a huge hit. Delicious!

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2 users found this review helpful

Reviewer:

Fran

Cooking Level: Expert

Home Town: Grosse Pointe, Michigan, USA

Living In: Aliso Viejo, California, USA

Reviewed: Mar. 5, 2006

I love this recipe. Thanks for sharing!

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Reviewer:

Dana

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Broken Arrow, Oklahoma, USA

Reviewed: Feb. 5, 2006

Even though I am giving this only 3 stars don't let that scare you off. This is a nice, weekday meal. I usually have to add some more spices and such, but this is a good, hot meal for your family. Thank you.

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Reviewer:

Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Reviewed: Dec. 22, 2005

Thought this was okay... as someone else mentioned, would be a good standby.

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Reviewer:

FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

Reviewed: Nov. 30, 2005

This was pretty good. It reminded me of a recipe that you might find on a Campbell's soup can - this is not a bad thing, just an observation. :) I think the chicken needed a little more flavor, because once the soup and stuffing aren't on top of it it is pretty bland. So maybe if it was seasoned before baking it would help. No problems with the recipe though. Thanks!

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2 users found this review helpful

Reviewer:

Lauren

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Nov. 18, 2005

So easy and so good. I used the roasted garlic mushroom soup (like another reviewer suggested) and just because it tastes SO MUCH BETTER. Will definately make again (when need dinner idea and just don't have the time to make it.) Thanks for the post.

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52 users found this review helpful

Reviewer:

Momof2

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

Reviewed: Nov. 14, 2005

This was okay. I didn't have cream of mushroom soup, so I used cream of chicken, so maybe that was it. I will probably not make this again.

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Reviewer:

KATIEINOK

Cooking Level: Intermediate

Home Town: Edmond, Oklahoma, USA

Reviewed: Nov. 14, 2005

I was quite surprised by this one. It actually was pretty yummy and the kids ate it. Used canned chicken as a timesaver and two cans of soup instead of just one. Doctored it up with additional spices like poultry seasoning and celery seed. Not that attractive to look at but it tasted good.

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Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

Reviewed: Nov. 10, 2005

This recipe is so fast to put together even though I decided to dip my chicken into egg and seasoned flour and saute until just golden. I just felt the chicken needed a little pizazz. I used roasted garlic mushroom soup which has a lot more flavor than the regular. Next time I'll try this with boneless pork chops. Thank you Allison!

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34 users found this review helpful