Reviewed: Feb. 15, 2012

My family loved this!! Said definitely a keeper. I used 2 cans of soup and a 1/3 cup of milk since it was so thick. And added an extra handful of cheese. It was excellent. Had some steamed broccoli with it and it was a perfect side to complete the meal. Husband suggested pouring it over biscuits next time instead of the egg noodles. Going to try that.

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Reviewer:

becca51976

Reviewed: Jan. 20, 2012

We love the Chicken Cordon Bleu II from this site, but I wasn't in the mood to pound, fill, roll and dredge the chicken. I went looking for another recipe that used similar ingredients. This was a HUGE hit. My husband said we should have this all the time instead of the other, plus this was much quicker and easier to assemble. I doubled the recipe for our family of 9, and nearly followed the recipe exactly. I did sprinkle salt, pepper and garlic powder over the chicken while browning. We think the white wine is critical as it adds a great flavor. We use cooking wine, which is pretty inexpensive in the grocery store. Just before serving I did add a little milk to thin the sauce since we served it over mashed potatoes. I don't think this is necessary, it just made it a bit more gravy like which was what I needed. Next time I think we'll try it over rice, and probably not thinned out. I was nervous the canned soup would give it an artificial taste, but was pleasantly surprised by the great texture and flavor of this recipe.

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Reviewer:

JoelandAlicia

Cooking Level: Intermediate

Living In: Westminster, Colorado, USA

Reviewed: Jan. 15, 2012

Like other reviewers I added more wine and a considerable amount of dijon mustard to add flavor. I normally make a slow cooker cordon bleu, but was looking for something where I didn't have to fry the chicken, as we're trying to eat without all the fat. Did use only about 3/4 of the can of soup because of the sodium. My fiancee LOVED it! And that tells you something!!! Will make again!

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Reviewer:

TR JESS

Reviewed: Jan. 9, 2012

Good use of leftovers. (Canned chicken and mushroom soup work for substitutes.) Layer over hot cooked noodles, and Top with corn flakes. Bake @ 350 for about 15 minutes to toast the corn flakes. Yummy!

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Reviewer:

Grace

Reviewed: Dec. 8, 2011

This was what I was looking for. I wanted Chicken Cordon Bleu but hate pounding chicken! My only major change is that after mixing everything together I put panko bread crumbs on top and put in in the oven to brown.

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Reviewer:

cjreilly99

Reviewed: Dec. 6, 2011

A pretty good recipe, overall. I added some milk and a little extra wine to dilute the sauce and cut back on the saltiness described by other raters. Not a bad recipe.

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Reviewer:

senoramandi

Reviewed: Nov. 9, 2011

This was actually very good. I was surprised. The cheese texture to me was a litle strange made this way but otherwise very good.

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Reviewer:

Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

Reviewed: Sep. 19, 2011

A great standby for a weekday dinner. I added parsley, fresh garlic, onion, & red & blk pepper. Without adding your own seasonings it would definitely be bland. I didn't have the wine so substituted with milk. I added about 1.5 cups of milk throughout the process as this dish does not have much sauce to it when made as written.

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Reviewer:

kalainas2003

Reviewed: Sep. 2, 2011

Easy to prepare and very good. My entire family enjoyed it. I should mention that I used chicken broth in place of the wine because I did not have any. The only other change that I made was to make the dish using a slow cooker since I had to pick kids up from practice when I would normally be cooking supper. I cubed the uncooked chicken and combined it with the remaining ingredients (sans butter) in the crockpot and cooked it on high for 4 hours. The chicken was very tender, and we had plenty of sauce for our noodles. I will make this again!

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Reviewer:

FarmGirl

Reviewed: Jul. 11, 2011

It was ok. I followed the recipe as is, then tasted it and added pepper and garlic powder. It still needed something after that. Maybe to be thinned out. I used low fat/sodium soup, but it was still really salty.

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5 users found this review helpful