The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Photo by Chef Joy
Reviewed: Jul. 7, 2009
COLLECTION OF REVIEWS: So many reviews, who to go with?!? I tried this many of the suggested ways, and this is what tastes best for the company I've served it to many times now... 1) definitely melt the UNSALTED butter (way too salty if salted butter is used) in a bowl and then add plain or my preference of any flavored uncooked stuffing. 2) Spray with PAM then add pounded chicken or thin breasts. Add some seasoning on the chicken such as Mrs. Dash. 3) Add mozzerella chicken on top of each piece 4) Add the soup, 1/8C milk & 1/8C wine mixture (or all milk but the wine really does bring out the flavor) into the 13X9 pan. 5) Press the stuffing down with your fingers so all is covered is soup. 6)COVER with foil as directed and bake for 50 min uncovering the last 15 so stuffing isn't soggy! This is great to make ahead of time and keep in the fridge.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 25, 2009
I kept to the ingredients listed. Only thing I did was take the advise for cooking it in the crock pot. Glad I did it came out great. My hubby loved it. He was a little worried because of the swiss cheese but it didn't over power it and I even added 2 extra slices just to use it up. The chicken was so moist we didnt even need a knife to cut it, was able it pull it apart with a fork. If I have anything to change, next time I will season the chicken a little. Chicken is a little bland if you don't have the some of the topping with it. Great recipe!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: May 26, 2009
simple and I liked it. Though I browned the chicken first and put a chicken bouillon soup and heated it up. Why? Well, it takes out some of the fat intake.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: May 5, 2009
very tasty
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Photo by dixieland

Cooking Level: Intermediate

Home Town: Murfreesboro, Tennessee, USA
Living In: Sweetwater, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 4, 2009
Sometimes you wonder if you mix a few things if it will taste like chicken and cheese, or will it turn into something magical. This tastes so good! Serious comfort food. I see what people are saying about the saltiness (I used Stove Top Chicken). This takes so much longer to cook than the recipe states, so I will probably cut the breasts in half from now on and cook at 400 for 50 minutes.
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Cooking Level: Expert

Home Town: Scarsdale, New York, USA
Living In: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 27, 2009
This is one of my favorite recipes ever. It's a pretty common recipe (my mom had one passed down from her mom), but this variant is the closest to that. I've tried both bite sized pieces as well as breasts, and they're both good. The most important tip is to mix the butter with the stuffing ahead of time; otherwise the stuffing has a tendency to turn out dry.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 24, 2009
We loved the flavor of this but the stuffing was too dry. I put foil over it and did not peek. I think next time I will mix the stuffing with some water first or better yet some chicken broth.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 20, 2009
Following another reviewers advice, I mix a can of cream of mushroom soup with 1/3 c. milk, add 2 1/2 cups stuffing, then spread this on bottom of pan, forming a sort of "crust". Next I layer the chicken, which I cut in half. Then a layer of swiss which I doubled, followed by a can of cream of chicken soup mixed with 1/3 c. milk. I mixed the stuffing and the butter and put on top. Next time, I want to try putting the dry stuffing and drizzling the butter on top like the recipe states to maybe retain some "crunch". By mixing the butter and the stuffing, it was a bit soggier than I like. I uncovered it the last 10 minutes to try to get the top crunchy. My hubby LOVED it b/c he likes dressing/stuffing so much.:-) YUM!!
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Cooking Level: Intermediate

Living In: Athens, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 15, 2009
This is excellent! I used Stove Top Stuffing Chicken and it had a wonderful flavor. I also used some garlic salt and a bit more butter. My boyfriend loved it.
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Cooking Level: Expert

Home Town: Harlan, Iowa, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 17, 2009
Maybe this is just not my type of dish, I did not like it very much. I followed the recipe- and it was OKAY at best. I ended up removing all the stuuffing/soup from the chicken and making chicken salad, we did not want to finish eating this!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 16, 2009
This was good but not great. Have had other chicken recipes we ( my family) all prefer. Will prob. not make again since it was just ok.
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Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 12, 2009
This is absolutely amazing. I have made it on many occasions from big family dinners to quiet nights at home. It is always a huge hit and everyone always asks for the recipe. It's not the healthiest way to prepare chicken, but it's so tasty!
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Photo by CasiK

Cooking Level: Intermediate

Living In: Charlton, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 24, 2009
Very yummy, very easy! I added some hot sauce to the soup mixture and used shredded swiss. Next time will use low fat Cream of Chicken and more hot sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 23, 2009
We LOVED this! I used several more slices of swiss cheese than it called for. We used herb stuffing mix. Make sure you keep the dish covered or the stuffing will dry out. Great recipe - thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 18, 2009
When I made this recipe I accidently used a can of cream of mushroom soup instead of chicken. Also I used low sodium stuffing, after reading a few people saying it was salty. And I loved it! Very tasty, I already bought the ingrediants to make it again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 12, 2009
Yum! This was really an easy tasty dinner. I only modified slightly. Here's what I did: After placing the chicken breasts in my 9X13 glass pan, I sprinkles with grilled chicken seasoning (mostly garlic). I then topped with the soup combined with the milk. I didn't have Swiss cheese, so I used sharp cheddar, but I think Swiss might have been more flavorful, so stick with that. Then I topped with about 3 cups of the stuffing mix and a bit more melted butter than it said. My breasts were pretty big so I baked about an hour. It was really yummy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 12, 2009
My whole family as well as myself love this dish! It's a real treat whenever I make it. Although I do the chicken just a little different, I cut it up into pieces and add it in. It makes it more like a casserole, and you just have to spoon it out, it also gives you a chance to put more or less chicken in depending on your preference.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 12, 2009
This is a really good csserole. i did not have enough swiss so I had to put pepper jack on 1/2 of the casserole. Both sides were great. This one's a keeper!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 11, 2009
This was ok... I added 1 pack of frozen chopped broccoli to the bottom. I think I should have cooked it less. I also would season my soup more. This was my first attempt using soup to cook.
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Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA
Living In: Carlisle, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 10, 2009
Super easy and good and creamy. I made it with 4 breasts and smaller pan but kept the other ingr. the same. This made it creamy enough to have the sauce over the chicken and the stuffing.
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