Reviewed: May 25, 2008

I was very pleased with the recipe, as was my family. I took the advice from one of the reviews and used muenster cheese instead of swiss. It was very good. We will sure make this a regular.

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Gwen

Cooking Level: Intermediate

Home Town: Gastonia, North Carolina, USA

Living In: Shelby, North Carolina, USA

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Reviewed: May 24, 2008

I made this recipe last night pretty close to the original and it was great. I marinated the chicken in a plastic bag w/ the cream of chicken soup, salt, pepper, garlic powder, and onion powder approx. one hour prior to baking. I also substituted the swiss cheese for mozzerella and provolone.

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jamie

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Reviewed: May 15, 2008

this is a favorite in my house even my toddler loves it :) i put it over top of egg noodles or brown rice with a side of greenbeans, never any left overs :) also i had extra soup and milk to make the gravy thicker. also works well with italian blend of shreaded cheese too..

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New Wife

Cooking Level: Intermediate

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Reviewed: May 13, 2008

It was a great recipe to build on! Of course, I too, added/changed some things. I spiced the chicken with garlic powder, season salt, pepper, and onion powder. I used sour cream instead of milk. I added a little salsa to the soup mixture (for added flavor/color--it was a nice contrast against the green beans I served with it). I also added sliced green olives and a little cayenne pepper to the soup mix. I crushed some Cheez Its and fried onions in lieu of bread crumbs. I was fantastic! I will definitely make it again!

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ntoxk8n

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Reviewed: May 13, 2008

This was WONDERFUL and so easy. Perfect for cooking Monday after work dinner. I stuck to the recipe, but did use the stove top for topping. I was out of bread crumbs. We all loved it. This recipe goes in my rotation. Thanks for sharing.

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Mary

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Reviewed: May 5, 2008

Surprisingly delicious. I also seasoned the chicken well before adding the other ingredients. Based on other comments I used stuffing/dressing instead of breadcrumbs. Thanks for the great, easy recipe!

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Harmonil

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Reviewed: May 3, 2008

was awsome... will add to recipe box.. i too did not have bread crumbs, put on the stovetop... was great....

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gary

Cooking Level: Expert

Home Town: Perham, Minnesota, USA

Living In: Ottertail, Minnesota, USA

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Reviewed: Apr. 29, 2008

I followed an altered version (as mentioned by others) and was very happy with the results. I added mushrooms, used Muenster cheese, herbed up the chicken and used shredded parmesan on top of crushed and herbed stuffing mix. The only thing that could have been better is the breaded portion...I think I would use less or add more butter. Good stuff overall. The man in my life enjoyed it!

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CasualChef

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Reviewed: Apr. 17, 2008

i did not like this recipe at all :0( i followed the recipe exactly and thought it had no flavor.

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tiffany

Cooking Level: Intermediate

Home Town: West Valley City, Utah, USA

Living In: Centennial, Colorado, USA

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Reviewed: Apr. 5, 2008

I could not believe how delicious these were. Very easy to make.

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stephandsophia

Cooking Level: Expert

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Reviewed: Mar. 31, 2008

My husband claims to only like his chicken fried. However, he thought this was very good. Some say it is a little bland. I used cream of chicken soup with herbs and thought it was just perfect! I also flattened the breasts a little and covered the top with Swiss cheese - using 1-1/2 slices. Very moist - very good!!!!!!!

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CHRIS

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Reviewed: Mar. 29, 2008

Good base recipe, but needs some spice or flavor. I added about a teaspoon of minced garlic and 1/4 cup of sour cream to the soup mixture and added Seasoning Salt when peppering the chicken and it was still a little bit bland. I did use Provelone instead of Swiss though and Swiss has a more distinct flavor, so that might have made a difference. Overall, it's a great base recipe.

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Polly

Cooking Level: Expert

Home Town: Sioux Falls, South Dakota, USA

Living In: Chaska, Minnesota, USA

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Reviewed: Mar. 27, 2008

This recipe is great. I've made it for my family five times now, and they love it! We never have Swiss cheese around, so I use pepper jack, and instead of Cream of Chicken soup I use Campbells Cream of Mushroom. It comes out so juicy and flavorful, I love it!

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Ryouri

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Moab, Utah, USA

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Reviewed: Mar. 22, 2008

Good start but this recipe needs the tweaking suggested by all the reviewers. Definitely season the heck out of the chicken first. I used cream of mushroom soup. I also recommend a seasoned breadcrumb mixed with grated Parmesan and melted butter. Tasty but not low calorie.

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LeBlond

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

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Reviewed: Mar. 20, 2008

Excellent! I used Monterey Jack and Panko bread crumbs. Also added a little garlic salt. So good. Thanks!

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bluerosepetal

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Reviewed: Mar. 18, 2008

I made this recipe exactly as written and it was absolutely DELICIOUS! Not at all bland like one of the reviewers said it might be. Perfect the way it is, no need to change a thing! Hubby also loved it, it's definitely a keeper! Thanks for sharing!

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Jeanie

Cooking Level: Beginning

Living In: New Cumberland, West Virginia, USA

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Reviewed: Mar. 18, 2008

This was wonderful! Hubby chowed down and was disappointed that I hadn't made more. I think it's a perfect flavoring that can mix easily with just about any side dish.

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Shannon S

Cooking Level: Expert

Home Town: Hubbard, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Mar. 16, 2008

I really enjoyed this recipe, I used Italian bread crumbs, paprika and curry. It came out very good.

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Manasia

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Reviewed: Mar. 13, 2008

As other users suggested, I added some sour cream to the sauce mixture, used stuffing with melted butter in lieu of the breadcrumbs, and added canned drained mushrooms. Excellent,moist and juicy and a crowd pleaser, What a snap. With alterations I'd give it a 5 star. A keeper.

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