The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 28, 2009
Very tasty but made some changes. After reading the reviews that it was to much stuffing I only used half and it was NOT enough so don't change that. I made the stuffing with onion, celery and parsley. I also used breast meat but also some leg meat and it complemented each other. Very good, will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 3, 2009
This was extrememly good and easy. The only changes I made were the same as another reviewer. I added some cooking sherry to the cream of mushroom and some sliced mushrooms on top of that. Great taste, cheap and easy. Whatore can you ask for.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 26, 2009
Super easy and tasty!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 2, 2009
While this recipe may be just "ok," you can add a little cooking sherry to the cream of mushroom, and fresh cremini mushrooms under the stuffing to give this dish a very rich, gourmet taste. With these added ingredients, this is one of my FAVORITE meals!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 24, 2008
My very pickey husbadn loved this! I used the Garlic cream of mushroom and montary Jack. The added flavor was awesome!
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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: May 20, 2008
I didn't think there was anything fantastic about this recipe. It was just OK, not necessarily a 4 or 5 star meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 11, 2008
easy and good!! added a can of crm. of chicken to the cream of mushroom and also added alittle chicken broth to the main dish. Covered for the 1st 30 min. as suggested. will make again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 21, 2008
I forgot to rate this and have made it 3 -4 times now. I added an additional can of cream of chicken soup, 1/2 cup sour cream in the soup mixture, 1/2 tsp of mild curry, 4 green onions, 1 tsp of garlic. I used cheddar cheese instead of swiss...and steamed broccoli slightly cooked before adding the soup mixture. This is a great casserole even though I changed some things. I covered for the 1st 30 mins...then took the foil off for the last 30mins. Thanks for posting such a great recipe!!
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Cooking Level: Intermediate

Living In: Saint Paul, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 16, 2007
I have been trying different stuffing and chicken recipes lately, and I did this one last night. I used the roasted garlic cream of mushroom soup, and I found that one can wasn't enough sauce, so I used 2. I also added a layer of green beans between the cheese and the soup sauce (one can of the French-cut, drained). If I had rated this last night, I would have given it only 3 stars, but as leftovers, it was really terrific. Maybe sitting overnight helped the flavours meld...?
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Cooking Level: Beginning

Home Town: Concord, California, USA
Living In: Martinez, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 28, 2007
We made this on a Sunday :) we used the mushroom soup and it wasn't overpowering at all, in fact I threw in a few mushrooms. I didn't have swiss so I used gouda and prevelone. Really you can use whatever cheese you like and it will come out fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 14, 2007
Great tasting. Easy to make. I cut the chicken into 1" cubes. Definitely need to cover for first 30 minutes. Then I bake uncovered for another 20 minutes.
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Cooking Level: Expert

Living In: Rochester, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
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Reviewed: May 7, 2006
I've made several chicken n stuffing recipes lately & this was definitely the least interesting. Not bad, but not as good as some others. I thought it was WAY too much stuffing, which overpowered the whole thing, and I couldn't taste the soup or cheese either one. All I really tasted was plain chicken w/plain stuffing. It might be better with cream of chicken since that has a stronger flavor.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 7, 2005
My family loved it! I did cut the stuffing mix down a little, so it baked into the chicken and gravy more and followed the others suggestions with the foil over the top. I will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 18, 2005
This recipe was GREAT!!! My whole family of 5 loved this. I did use the cream of chicken soup instead of the cream of mushroom soup, like someone suggested.With the chicken cut up into bite size pieces, I only cooked it 40 minutes and it was fine. I did cover the pan with foil for the first 30 minutes like numerous people suggested. We will definitely make this again. Thanks Amy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 12, 2005
Easy, good and followed the tip of covering for the first 30 mins. I'm a new fan :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 16, 2005
This was a quick and easy recipe. I would use cream of chicken next time, the cream of mushroom overpowered I think. I also covered the pan with foil for first 30 minutes. I will defenitely make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 2, 2005
THIS WAS PRETTY GOOD. I USED FROZEN CHICKEN BREASTS SO THE BAKING TIME WAS A BIT LONGER. I DIDNT HAVE SWISS CHEESE SO I USED CHEDDAR. THE STUFFING GOT A BIT CRUNCHY BUT ONCE YOU MIXED IT WITH THE SOUP IT WAS FINE.
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Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 10, 2004
I've made this dish for years -- a favorite with family and guests. But I use a good flavored Jarlsburg cheese, a pinch of tarragon, and 1/2 c. or more of white wine. I also keep it covered with foil for the first 30 mins. so the bread doesn't dry out.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: May 22, 2004
Very easy comfort food to make. Did not change a thing and the kids really liked a lot.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 2, 2001
The taste was great. I will make it again, HOWEVER, I will add an extra can of soup and maybe some more stuffing to make it a little more "stick to your ribs" type meal. We served it with corn on the cob and it was peeeeeerfect!
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