The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 13, 2007
This dish was easy and tasted great. I did modify the recipe slightly. I used 1 can of soup on the bottom of the pan mixed with about 3/4 c milk and a 2nd can of soup mixed with about 3/4 c milk over the chicken. Even my picky 3 year old ate this one.
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Cooking Level: Expert

Living In: Grove City, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 23, 2007
Easy and everyone at the table loved it. No left overs... I'm making a bigger portion next time. I didn't use all the butter, just 2 tablespoons and added boiling water to make 1/2 cup. Poured it over the stuffing and then covered the dish with aluminum foil. I removed the foil for the last 10 minutes of cooking to let the top brown. A winner.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 19, 2007
pretty good. everyone ate it. even our baby cousin who was staying the night (and he hates everything). and somehow, this was the juiciest chicken I have ever had! Really, the juiciest! easy and will make again.
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Cooking Level: Expert

Living In: Bangor, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 18, 2007
This is a really easy good recipe. I added 1/2 cup white wine to it and it added a lot. I think the chicken and mushroom soup tastes the best, but it makes it very rich. You can use the low fat soups and cheeses and it still tastes good. I think the type of stuffing that you chose makes a difference and my favorite is Pepperidge Farms' herb seasoned stuffing. I think it compliments the chicken and sauce really well. One tip is to mix the wet ingredients with the stuffing and then pour it on top. That makes it really moist. Also, I cut the butter in half and it was PLENTY!
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Cooking Level: Intermediate

Home Town: Austin, Texas, USA
Living In: Pflugerville, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 18, 2007
I am in the minority on this one but my family did not like this. Teenagers and husband did not care for the taste. I was the only one that liked it so I would not make it again. It was so easy to put together that it would be worth a try.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 8, 2007
Delicious! Made a few small changes after reading previous reviews (used milk & white wine combination and pressed stuffing down in the pan so that it was covered with liquid). This dish is the ultimate comfort food meal! Will make over and over again!
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Cooking Level: Intermediate

Home Town: North East, Pennsylvania, USA
Living In: Hoboken, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 4, 2007
Took the others' suggestions..mixed chicken soup with some milk, covered the bottom of the pan..browned the chicken first with my own spices then added the chicken. Poured the rest of the soup mix on top of the chicken. Put the Swiss and shredded cheese mix on top of that. Added stuffing that I cooked to the packages directions first. Finished by adding little chunks of butter on top of stuffing...cooked for 30 minutes, came out delicious!! Served with baked mashed potatoes..
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Cooking Level: Intermediate

Living In: Mary Esther, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 3, 2007
Wonderful! I was searching for my husband's late grandmother's recipe for a dish like this one...this was IT! The only thing she (and I) did differently was to mix the soup with sherry (instead of milk), which really makes the dish. My husband was so excited...it was like a blast from his past! Very good, quick & easy, economical and oh, sooo delicious! This is going in my recipe box!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 20, 2006
We all loved this recipe. It's a very easy way to make a good, filling home cooked meal. I served it with canned corn and rolls.
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Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 12, 2006
One of my husband's favorite meals! Great with a side of rice, corn on the cob & cranberry-orange sauce! Makes tasty leftovers too!
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Cooking Level: Expert

Home Town: Tahiti, Archipel De La Société, French Polynesia

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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 8, 2006
I just thought that this recipe was ok. Sorry.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 19, 2006
Terrible recipe! Super salty and the stuffing mix stayed dry on top of the chicken and turned into crispy crumbles. At the very least, put the stuffing underneath the chicken and use low-sodium soup. This version was really awful.
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Cooking Level: Expert

Home Town: Louisville, Kentucky, USA
Living In: Shelbyville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 14, 2006
Great recipe! Only change I made was I also added a can of cream of mushroom soup and used a 1/2 cup of milk. VERY easy and my entire family loved this. Thank you for sharing.
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Cooking Level: Professional

Home Town: Gahanna, Ohio, USA
Living In: Centerburg, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 13, 2006
Excellent! I used three large chicken breast halves and cut them into halves again. Perfect amount for the three of us and leftovers for lunch the next day!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 9, 2006
This was fantastic. Both my husband and I loved this recipe and it tastes just as good if not better the next day.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 6, 2006
Followed some other's suggestions and we enjoyed the heck outta this. It's just the 2 of us, so I had two big chicken breasts, which I cut in 1/2. Sprayed a glass 13 x 9 pan, then chicken, sliced portabella mushrooms, cream of mushroom with garlic mixed with chicken broth poured on top of that, mixed shredded cheeses on top of that, stuffing (sage flavored) on top of that, slices of butter on top of that. Oh, and I stuck some leftover baby carrots in and around the chicken. I covered with foil and baked for 1/2 the time, checked on it and poured the rest of the can of chicken broth on the stuffing and smushed the stuffing down to soak it up. After full cooking time, I took the foil off, sprinkled a 'lil more shredded cheese on top and baked 10 minutes or so longer. This was really very very good comfort food.
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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: Nov. 1, 2006
I found a very similar recipe a few years ago and this is my husband's favorite dish. The only difference is, I mix the can of soup with 1/2 cup white wine and a can of sliced mushrooms. The wine REALLY adds to the flavor of this dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 27, 2006
This was excellent! I hesitated because of the stuffing, but, it melded perfectly with everything else. The only changes I made was to add a little spicy mustard on all the pieces of chicken before the swiss went on and top the swiss covered chicken with an entire carton of sliced mushrooms. Then I followed the directions from there. Excellent! Will definitely make again.
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Cooking Level: Intermediate

Living In: Hampton, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 23, 2006
I have made this for years. If you have thick boneless chicken it does take longer than 50 minutes. I bake at 60 mins then uncovered for 20. I have used different cream of' soups and they all taste great'!
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Cooking Level: Expert

Home Town: Milford, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 15, 2006
I thought this recipe turned out pretty good. My husband and kids really enjoyed it. I brushed the chicken with dijon mustard before I put the cream of chicken soup on. Also I cooked the stuffing according to the package directions first and then put it on top of the chicken. I found it more moist that way.
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