Squash Stuffed Chicken Breasts Recipe Reviews - Allrecipes.com (Pg. 11)
Reviewed: Nov. 3, 2002
This is an excellent recipe only I made a few changes. I had 1/2 cup cooked squash so I used that and added a cup of cubed bread. Also I did not brown the chicken (in my mind a waste of time) I just put it in the pan and added once can of cream of chicken soup on top to make a "gravy". My guests LOVED it and asked for the recipe.
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Reviewed: Jul. 28, 2002
I really enjoyed this dish. It's flavorful, yet healthy. A real delight.
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Reviewed: Dec. 29, 2001
Very bland, tasted like it was missing something. Will not make this again.
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Reviewed: Oct. 29, 2001
I really liked the stuffing--however, the chicken turned out extremely tough. Im not sure if I browned it too long and then cooked it the full 30 minutes and that made it tough... Don't know. Probably won't make it again.
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Reviewed: Oct. 23, 2001
I used left over spagetti squash instead of the acorn squash and the result was fabulous. It was elegant enough to serve to guest, yet easy enough to make for a family dinner. It tasted great!! We will definitely have this at our house again.
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Reviewed: Mar. 25, 2001
It was very time consuming and difficult to make; and I ended up with a kitchen covered in flour. Tip for this recipe: Brown the chicken prior to cutting and stuffing.
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Reviewed: May 28, 2000
The chicken was very moist, I really liked the flavor. It was great.
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Cooking Level: Intermediate

Living In: Chester, New Hampshire, USA

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