I made this as is, except I only had chicken & herb soup around. Wanting to know if it would make any drastic difference in the taste, I tasted the soup first and it really wasn't very herby. So I think just the cream of chicken would turn out about the same. I was a bit leary about the stuffing getting done, but it did. I did stir it once during baking but that was it. I also did not slice up the chicken and it got done fine. But it did take a bit over 50 minutes -- but perhaps this time is necessary for the stuffing to get done and is the way it's *supposed* to be. I also don't get many of the comments about the stuffing -- "stuffing" mix should include the herbs, otherwise it's a bag of bread crumbs and not stuffing mix. The brand of course will make a difference and I just used the Stove Top scoopable stuff. I've made several chicken 'n stuffing type recipes from this site and this is one of the better ones I've had. It would make a great easy stand-by recipe, except I don't have Swiss cheese around much. Oh, I also used fat free Swiss, low-fat milk and low-fat margarine, and it was all fine, but I'm also used to doing that. (The soup was *not* low-fat.)
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