Reviewed: Feb. 1, 2008

I make something very similar. Instead of the milk, I add 1/4 c chicken broth to the soup and then pour over the chicken. It's always a hit! Wonderful recipe!

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Adensmommy

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2008

This was delicious! Everyone loved it. I cut the chicken up into large chunks. Added frozen organic mixed veggies (carrots, zuchinni, brocolli, califlour) and used lite white Cheddar instead of Swiss. Took the suggestion of replacing milk with Chardonnay with Healthy Request chicken soup. Added garlic powder, pepper, oragno, and Spike seasoning, mixed it altogether and poured it over the chicken. Used Mrs. Cubbisons stuffing mix adding onions, butter and some water (would have used some chicken broth if I had it) to moisten the dressing and added it the last 20 minutes with foil still on. Removed the foil and put under broiler for about 10 minutes before serving. Will make it again!

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Gail

Cooking Level: Expert

Home Town: West Covina, California, USA

Living In: Cape Canaveral, Florida, USA

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Reviewed: Jan. 25, 2008

I used prosciutto...was delish!

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Paty

Cooking Level: Intermediate

Home Town: Taylor, Michigan, USA

Living In: Caro, Michigan, USA

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Reviewed: Jan. 23, 2008

I love this recipe.This is one of my all time favorite chicken recipes. Thank you.

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Chris

Cooking Level: Intermediate

Living In: Puyallup, Washington, USA

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Reviewed: Jan. 20, 2008

I used mozarella (didn't have Swiss on hand), and added 1/2 c. sour cream and 1/2 t. curry powder to the soup mix. My only issue was that we needed more stuffing. Would also be good without the stuffing and served over rice or noodles. Easy and good.

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Melissa S.

Cooking Level: Expert

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Reviewed: Jan. 18, 2008

Very good recipe! I used whole wheat croutons instead of a stuffing mix, and shredded Cheddar/mozzarella instead of the Swiss cheese, but it turned out fantastic. I also added some curry to the mix to give it a little kick. Great recipe!

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guapagirl

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 17, 2008

My family liked this casserole. I made it just as the recipe states. The Swiss cheese did not stand out as much as I would have hoped. Next time I might try making this dish using a sharp Cheddar cheese instead!

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aeozimek

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Reviewed: Jan. 14, 2008

I made this for my family and thought it was a for sure keeper. I added a few extra spices( white pepper, black pepper, table blend(Mrs. Dash), garlic powder, and some oregano)and a splach of white wine. I cooked it with tin foil on top, next time I will wait to add the bread topping until about half way through and then broil it for the last 10 minutes.

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slehman

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2008

Pretty darn good. Followed the recipe mostly except I threw in a can of mushrooms and some spices. It is a little bland but I will definitely try it again with some extra spices. Worked great served with brown rice.

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Ms_ako

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Jan. 7, 2008

Easy, Quick and Yummy. I have made it several times. Usually just grab whatever "Cream of...soup" I have in the pantry to use, I even used Cream of Poblano soup once and that gave a nice bit of spice.

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Susie

Cooking Level: Expert

Living In: Midland, Texas, USA

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Reviewed: Jan. 5, 2008

Good, quick, and easy. Will make again.

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paintedbison

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Reviewed: Jan. 2, 2008

This recipe is very similar to one I used many years ago except for one thing...add 1/4 cup white wine to the soup instead of the milk, makes it real yummy! The whole family enjoys this recipe and I will continue to make it through the years.

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Andrea

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Reviewed: Dec. 30, 2007

Very Easy. Taste great. My entire family loved it. Serving it again today by request!

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Trish

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Reviewed: Dec. 28, 2007

Excellent! Even rewarms well. Removed foil last 10 minutes as suggested by others.

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lgilli

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Reviewed: Dec. 21, 2007

I think the concept for this dish was really good. However for those of you who decide to use a ready made stuffing mix like "Stove Top" (which I did)I would HIGHLY recommend that you prepare the stuffing first, then added it to the top of the dish. I didn't do this as I followed the directions and it came out WAY TOO SALTY. I actually like salty food but the combination of the full strength stuffing and the cream of chicken was a SALTY combo. I also removed the tin foil half way through the cooking process to crisp up the the stuffing. One other note. If you chicken breast are really large and think I would recommend pounding them down a bit befor preparing. Mine were really think and took an additional 25 minutes in the oven.

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Jason "the cook" Stevens

Cooking Level: Expert

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Reviewed: Dec. 17, 2007

This is a quick and easy weekday dinner. I add a package of frozen mix broccoli, cauliflower and carrots for a one dish meal. Very tasty.

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Leslie

Cooking Level: Intermediate

Home Town: Ambridge, Pennsylvania, USA

Living In: Hickory, Pennsylvania, USA

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Reviewed: Dec. 16, 2007

This is delicious! I followed the recipe exactly and served it with mashed potatoes and green beans. Perfect meal for a windy Sunday with freezing rain. Will definitely make this again.

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LMSHIRE

Cooking Level: Intermediate

Living In: York, Pennsylvania, USA

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Reviewed: Dec. 16, 2007

Thank you for a wonderful starting point for my casserole! I enjoyed the ease of this recipe, as I am not the world's best cook. So I rated it a 5 for simplicity. I altered this recipe quite a bit, though. Not b/c there was anything I thought was bad, it's just after I had gotten all revved up about making it, I found that I had no cream of chicken soup, or stuffing. So I sub. cream of mushroom soup, and a bagged broccoli chicken rice mix made by Li _ t_ n:-) I put the ckicken breasts in frozen, and I used only 4 b/c they were large. Then I added a bag of frozen broccoli, and poured half the butter over it. ( maybe i used a bit more butter than called for- I just eyed the measurement). I Added italian bread crumbs, then the rest of butter and more swiss. Hopefully no one has a heart attack from the fat and cholesterol that must be in my version. :-) Note: I also had no milk, so I used a can of evaporated milk(the 12 oz) and mixed it w/ some water in the hopes it would ensure the rice was thoroughly cooked) I am anxiously awaiting the results of my masterpiece, and I will write back after we eat it tonight. Looking forward to it! NC Jen OMG!!!! It was AWESOME!!!! Everyone loved it,(now I have to write down my changes so i can make it again)

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jen

Cooking Level: Intermediate

Home Town: Largo, Florida, USA

Living In: Garner, North Carolina, USA

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Reviewed: Dec. 15, 2007

This recipe was delicious! I have three sometimes very picky kids and a very picky husband that gobbled this right up. As to the person who said that this dish is too salty I love salty foods and I would consider this only mildly salty. Two thumbs way up!

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mrsheybabe3

Cooking Level: Expert

Living In: Avon, New York, USA

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Reviewed: Dec. 12, 2007

I found this recipe to be delicious, I used some of the ideas of the other reviewers and even my husband liked it and he really doe not like chicken. I have made 2 other times at his request.

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