The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 17, 2009
This recipe tasted very good for us the other day and I thank you for it.
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Cooking Level: Intermediate

Living In: Norwalk, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 28, 2009
This was very good, and easy, though it looks fancy. The only thing I did differently was to add about 1/4 cup of milk and a splash of white wine to the soup before pouring it over the chicken. Also, rather than pound the chicken flat I just cut three split breasts in half lengthwise and rolled them each around about 1/4 cup of stuffing and secured it with toothpick. It made six chicken rolls and it fit perfectly in a 1.5 qt corning ware casserole dish. I served this with roasted vegetables and buttered rice with parsley, salt, and pepper. It was great. Very comforting. A keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 7, 2009
I loved this dish just like it is. I didn't make any changes. It's a keeper. Some people are too carried away with the 'changes' they make. It's not really the same dish then. I feel like they need to just add their own recipe entirely on another page rather than to go to such contrasting changes under someone else's recipe.
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Cooking Level: Expert

Living In: Bethany, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 26, 2009
My new favorite recipe. My picky 7 year old took one bite and started applauding.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 17, 2009
I made this last night and followed the recipe almost to the "T". I forgot to saute the pecans first, but other than that and using cream of chicken soup because that is all I had, I followed the recipe. This was delicious. My husband said it was the best baked chicken he had every eaten. He loved the pecan crunch and flavor also. Thanks for a great recipe, this is definetly a keeper.
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Dee

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 24, 2009
Just yummy! And easy. Hubby snarfed these down!
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Living In: Jamestown, North Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 3, 2008
We enjoyed this recipe very much! The only change I made was using walnuts instead of pecans because I had them on hand. Delicious on a cold night!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 25, 2008
Very good- flavorful and moist. I don't recommend using the breadcrumbs, as other suggested, if you plan on putting the cream of mushroom soup over them. I did thin out the soup with some milk.
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Cooking Level: Intermediate

Home Town: Wooster, Ohio, USA
Living In: Fort Mill, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 16, 2008
This was awesome! I did not use pecans in the stuffing. As suggested in other reviews, I breaded the outside of the chicken. Mixed a little milk in with the soup to thin it up a bit. I used three very large chicken breasts. They took almost an hour to cook. Although this recipe takes some time to put together, it is definitely worth making on the weekends. Served it with glazed carrots, mashed potatoes and gravy.
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Cooking Level: Intermediate

Home Town: Ashville, Pennsylvania, USA
Living In: Patton, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 13, 2008
very good recipe, however I would add some milk or something to the make the sauce thinner it kind of just clumped on the chicken I prefer it a bit runnier. Other than that very easy ant tasty
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 29, 2008
usually I make everything from scratch...but one night in a pinch I used pre-packaged items that HUBBY had bought!I turned this into a simple casserole...cut 4 or 5 skinless/boneless chicken breasts into bite sized pieces...lay on the bottom of a casserole dish...for the stuffing I cooked 1/2 MacIntosh apple, sliced thin, 1 small yellow onion chopped and 1 clove garlic sauted in 2 Tbsp butter till tender......to this I added 1 package of conventional stuffing mix (chicken flavored) prepared as directed, and layered this over the chicken pieces...top with 1 can chicken flavored gravy....cover with foil and back in 350 degree oven for 1 hour...check after 45 minutes....enjoy. an acceptable alternative for a strickly "home-made" person! Yummy (and SIMPLE!)total prep time....about 20 minutes....
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Cooking Level: Professional

Living In: Rochester, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 20, 2008
I really liked this. I'm only giving it 4 stars because I wasn't overly crazy about the pecans in the stuffing. It was definitely good that way, but I think I'd prefer it without them.
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Cooking Level: Intermediate

Home Town: Glidden, Wisconsin, USA
Living In: Mountain Home, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 14, 2008
This was a wonderful recipe! I made it exactly as it read with one substitution. Instead of using a can of cream of mushroom soup, I used a jar of mushroom gravy. It turned out great and I enjoyed it. Thanks for sharing.
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Cooking Level: Beginning

Home Town: Richmond, Virginia, USA
Living In: Glen Allen, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 3, 2007
My family loved this recipe. Even the world's pickiest eater, (my 2 year old) liked it and she hates everything! I served it with mashed potatoes and a veggie but I would have much rather have had smashed sweet potatoes as another reviewer suggested! It reminded me of Thanksgiving...all the flavor, none of the work!!
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Cooking Level: Intermediate

Living In: Riverside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 27, 2007
I didn't use the soup for this recipe. Instead, I took another reviewer's suggestion and laid the butterflied breasts in seasoned bread crumbs while filling so it was coated. I did dip the breasts in egg before I lay them on the bread crumbs. I seasoned the bread crumbs with Old Bay seasoning. I also sprayed the rolled up breaded chicken with some Pam to make it crisp up nicely. Every single person in my family really liked this dish. My youngest even went back for seconds when she usually doesn't enjoy chicken much. This recipe is a keeper!
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Cooking Level: Intermediate

Home Town: Hightstown, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: May 14, 2007
Nice and easy! I actually added some ground sausage to the stuffing, it gave it a great taste!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 8, 2007
I did not use the soup, I made regular chicken gravy instead. I added craisens to the stuffing, so good! Almost didn't want to stuff the chicken with it and just eat it as-is.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 28, 2006
I used cream of chicken soup, but other than that, made the recipe as listed. It was good, but nothing spectacular. Might try it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 24, 2006
This is very good. I put more gravy with it however.
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Cooking Level: Intermediate

Home Town: Mercer, Pennsylvania, USA
Living In: Zion, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 5, 2006
I made this recipe for a dinner party with some friends and it met with rave reviews! I left the pecans out, and it turned out just wonderful. I highly recommend it. It tastes fabulous!
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