Reviewed: Oct. 14, 2009

Love this recipe! After reading through most of the reviews, though, I did find a few things that really make the difference. Definitely cut the chicken breasts in half. Use more cheese and cover the entire casserole with it. Make the stuffing ahead, before adding to casserole. Remove foil for last 10 minutes of cook time to brown stuffing. Pepperidge Farms is the best stuffing mix choice! Stovetop is a bit on the salty side. With those changes in place, this is total comfort food that my entire family(including some picky teenagers) asks for again and again.

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Holly

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Reviewed: Oct. 3, 2009

This definitely deserves five stars. I followed the recipe except for two things: I cut the chicken into decent-sized strips (3 pieces per chicken breast) and I mixed the stuffing with butter before spreading it on top of the pan. Awesome :)

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Allison

Cooking Level: Intermediate

Living In: North Canton, Ohio, USA

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Reviewed: Oct. 1, 2009

I love this recipe and so does my hubby. I use canned chicken and make my own crumb topping with soda crackers, italian seasoning and butter. Like others said it's also very good with provolone. Since I'm using chicken pieces instead of breast, I just smother it in cheese since that is what we like. Very good and easy!

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Julie

Cooking Level: Beginning

Home Town: Palmdale, California, USA

Living In: Kirkland, Washington, USA

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Reviewed: Oct. 1, 2009

My family loved this. It was so easy to make and the family devoured it. I did add the stuffing to the cream of Chicken and milk. I added an extra cup of the dry to the top then added the butter on top.

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Goldie Girl

Cooking Level: Expert

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Reviewed: Sep. 30, 2009

I thought this would have turned out better than it was, especially after reading all the great reviews. I followed the recipe and subbed white wine for the milk. It was ok, but nothing outstanding. I guess I didn't like all the soup that seemed to "lay" on top. On the positive, it WAS very easy to make.

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Nancy

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

This was really good and super easy!! I agree that it was a little salty, but nothing unbearable. I think next time I'll go with low sodium soup and look for low sodium stuffing also. But this is a great recipe for yummy baked chicken!

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Heidi Claire

Cooking Level: Expert

Home Town: Longview, Texas, USA

Living In: Pryor, Oklahoma, USA

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Reviewed: Sep. 26, 2009

I agree that the stuffing would have been better if mixed with the butter before putting it on the casserole. This was a good recipe, but not amazing. We'll make it again based on its simplicity and the on-hand ingredients that are always stocked in my pantry.

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MOMCLRH2O

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

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Reviewed: Sep. 8, 2009

I loved it. It was a bit salty though.

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justchrys

Cooking Level: Intermediate

Home Town: Downey, California, USA

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Reviewed: Sep. 3, 2009

This was okay, nothing spectacular, just your run of the mill chicken casserole with cream of chicken soup. I have made simlar casseroles however, never added cheese. The addition of the cheese made the casserole a little creamier, which I liked. However, I do agree this was very salty.

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Junebug's Mom

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

This was a hit with my family. It can be made in a crock pot, too! I combined the milk and soup in the bottom of a fairly large, oval crock pot. Set chicken on top, then the cheese, ham, stuffing mix and butter. Cook on low for about 5-6 hours, or on high for 2-3 hours.

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AMYB6

Cooking Level: Intermediate

Home Town: Colonie, New York, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jul. 29, 2009

This is my family's favorite recipe, I told my coworker about it and it is now her family's favorite recipe to.

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lattelynne

Cooking Level: Intermediate

Home Town: Tracy, Iowa, USA

Living In: Knoxville, Iowa, USA

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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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Chef Joy

Cooking Level: Intermediate

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Reviewed: Jun. 24, 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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PeggySue

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Reviewed: May 25, 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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crystal

Cooking Level: Expert

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Reviewed: May 4, 2009

very tasty

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dixieland

Cooking Level: Intermediate

Home Town: Murfreesboro, Tennessee, USA

Living In: Sweetwater, Tennessee, USA

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Reviewed: May 2, 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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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Apr. 26, 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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CRIMSON090

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Reviewed: Apr. 21, 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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VICKI

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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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amievanpatten

Cooking Level: Expert

Home Town: Harlan, Iowa, USA

Living In: Omaha, Nebraska, USA

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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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bljohns6

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