Reviewed: Jan. 24, 2007

I usually make this from scratch. This recipie was GREAT tasted just like my own and was 10 times easier.

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JammieP

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Beaver Dam, Wisconsin, USA

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Reviewed: Nov. 1, 2006

If you use the modifications suggested here, this is a 5 star recipe. I only used 1 can of cream of chicken soup and added some chicken broth at the beginning - just enough to make it all moist. I also checked it at least once an hour to make sure it was still moist. Very, very good.

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NAN1217

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Reviewed: May 7, 2006

This is one of my family's favorite meals. We cook it at least once a week and eat the leftovers for lunch. It's wonderful!

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PENNYWHO

Cooking Level: Intermediate

Home Town: Glasgow, Kentucky, USA

Living In: Ringgold, Georgia, USA

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Reviewed: Feb. 28, 2006

Even though I have never tried this recipe....but I'm gonna, I will add fresh parsley and thyme. This will make a wonderful flavor that will be unsurpassed......

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KEIFFER007

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Feb. 21, 2006

Made this for Thanksgiving this year...everyone loved it!

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RAE921

Home Town: Williamsburg, Iowa, USA

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Reviewed: Feb. 16, 2006

Made this at Thanksgiving for the first time and got rave reviews! This is so good, we now make it as a side dish regularly.

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Mzezgreenthumbs

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Willis, Michigan, USA

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Reviewed: Oct. 4, 2005

I did not care for this. I used a cornbread mix to make the cornbread - it was waaay too sweet. I think if I had used a more balanced amount of bread for the dressing, we would have been okay. No amount of spice was going to take care of the overwhelming sweetness of the cornbread. I used one can of broth and one can of soup - seemed plenty moist. I wish I would have just used some Pepperidge dressing mix.

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JSCHEIDCO

Cooking Level: Intermediate

Home Town: North Platte, Nebraska, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Sep. 30, 2005

I took other reviewers advise and reduced the liquid. I used only 1 can of both chicken broth and cond. chicken soup and this was still a mushy mess and the chicken was so dry. I ended up scooping it out of the slow cooker and spreading it into a thin layer on a jelly roll pan to try to dry it out. Won't be making this one again.

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mominpa

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Reviewed: Aug. 27, 2005

This was great,but I did take caution on the runny issues that others had . I mix the soup with some broth before adding to mix then contiune to add broth to mix until the mix remind me of a cormbread batter or pancake batter you know kinda thick,also add tsp. of poultry season and a extra tsp. of sage.I actually thinking about using this recipe at christmas this year

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JULIANNR1

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Reviewed: Apr. 28, 2005

Will not be making this again. It had a great flavor, but it was just mush. Very disapointed.

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SABLE7

Cooking Level: Intermediate

Living In: Joseph, Utah, USA

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Reviewed: Jul. 22, 2004

Over all a very good recipe. Next time I will also cut down on the amount of broth but still very tasty.

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LREYNAL

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Wills Point, Texas, USA

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Reviewed: May 2, 2004

Very good - I just made a big pan of cornbread and used all of that rather than cornbread and loafbread. It was still a bit soggy, so I'll cut down next time, and also add some celery and some hard boiled eggs, as that's the way my mom always made it. I will definitely make again, though, as I could put it on before church and by the time we got home, it was ready for us to eat! Thanks for the recipe!

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CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

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Reviewed: Apr. 7, 2004

This tasted really good. However, the dressing was a little soggy. Next time, I think I'll add only one can of chicken broth. Also, I made things a lot easier on myself by NOT cooking the chicken before putting it in the crockpot. I just put the whole boneless, skinless breast halves in the crockpot and covered it with the mixture. Then I cooked on my "auto" setting for about 7 hours (that's 2 hours on high and the remaining time on low). It wouldn't have had to cook that long though for the chicken to be done. You could cook on high for 3-4 hours and it'll be done. The chicken just falls apart. Delicious.

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Alexs Mommy

Cooking Level: Expert

Home Town: Saint Charles, Missouri, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 22, 2004

Overall I really liked this. I ended up cooking it for about five hours. I cooked the chicken in water in the pressure cooker then used the broth instead of canned broth. I did only use 12 ounces of liquid as suggested in previous reviews. I may use packaged stuffing crumbs next time just for ease.

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SARAHB3

Living In: Beech Grove, Indiana, USA

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Reviewed: Jul. 31, 2003

This recipe had a good flavor but it was quite mushy. I'll try it again and cut back on the liquid. Also might add some celery. It was good though.

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HALVO

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Reviewed: Jul. 25, 2003

My picky family loved this one. There were no leftovers--my brother even asked me to make it again! I will use a little less chicken broth next time as it turned out a little soggy but still delicious.

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