Reviewed: Jun. 10, 2007

I have made this many times since finding it. This is so easy and the flavors are all there.

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Reviewed: May 23, 2007

I thought this was a simple and tasty recipe. I like my food spicy so I did alter it quite a bit. First, I marinated the chicken for a few hours in McCormick's mesquite grill mate seasoning. Then I used two cans of soup (one cream of chicken and one cheddar). I also added some paprika, cayenne pepper and mushrooms to the soup. Pepper jack cheese was substituted for swiss. I left out the butter on top of the stuffing and instead sprayed it with Pam cooking spray and a little bit of margine, then I topped it off with some of the extra soup. The chicken (sliced thin) turned out very tender. There was enough extra "gravy" for me to pour over the Slow Cooker Mashed Potatoes (from this site) I made to accompany the meal. I will make this again but next time I will probably skip the stuffing.

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SV650Girl

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: May 23, 2007

Excellent and easy recipe! My family loves it. I sprinkle some chicken seasoning on the chicken before putting the swiss cheese on there, and sprinkle a little more on the stuffing before covering it with the foil. This goes EXCELLENT with baked sweet potatoes, salad, and croissant rolls.

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ABYoung82

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Reviewed: May 18, 2007

I really like this recipe. I change it just a little bit, I took some advice from previous comments. I added another can of the chicken soup to the bottom of the pan and I added some salt, pepper and garlic salt to the soup and milk mixture. I also used corn bread stuffing. It was great, I only gave it 4 stars because my husband thought it was just "ok".

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brandyray

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Reviewed: May 15, 2007

i thought it was pretty good.. just plain good. no wow factor about it.

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Jamie

Cooking Level: Intermediate

Living In: Yakima, Washington, USA

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Reviewed: May 14, 2007

Very quick and Easy!!

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Natalie L.

Cooking Level: Beginning

Living In: Normalville, Pennsylvania, USA

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Reviewed: May 10, 2007

Easy Easy Easy! Very good chicken and dressing casserole. I did add a tsp of poultry seasoning to the breadcrumbs, no other changes. Delicious!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Apr. 17, 2007

This tasted wonderful and it was so simple. I will make this again soon!

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Miss Molly

Cooking Level: Intermediate

Living In: West Gardiner, Maine, USA

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Reviewed: Apr. 6, 2007

Awesome meal! Like others said, it's a great base recipe. I cut the chicken into strips, layered with bacon (pre-cooked in microwave) and baby spinach. Then I added the cheese, soup, and stuffing mix. Huge hit, no left overs!

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Laura

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Reviewed: Apr. 2, 2007

This recipe is great. I can't get my boyfriend to eat vegatables, so I add celery and carrots to the chicken. I also added white wine and less butter. We both love this one.

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Amanda

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Reviewed: Apr. 1, 2007

This recipe was ok... it turned out far too salty for us.

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CHSFRIENDS

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Reviewed: Mar. 24, 2007

Very simple, very tasty! Will definitely make this again, especially when I little time for planning!

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Joanna

Cooking Level: Intermediate

Living In: Antioch, Illinois, USA

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Reviewed: Mar. 22, 2007

Used the white wine and extra milk, boyfriend loved it, I loved it!

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ksg15

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Reviewed: Mar. 21, 2007

This dish was very good, considering that it took me less than 10 minutes to put everything together. The only changes made were that I rubbed down the chicken w/some sea salt and garlic pepper on each side, then I used Campbell's lowfat cream of chicken soup, and added a bit more milk in order for all the stuffing to be absorbed w/moisture. I also used shredded swiss cheese, since that's what I had on hand. I enjoyed it, as did my husband.

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ColleenK.

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 10, 2007

Was pretty good and very filling.

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Feb. 25, 2007

Sorry - didn't care for this recipe

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whatsfordinner

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Reviewed: Feb. 20, 2007

I personally used mozzerella cheese instead of swiss. I also took the advice of others and added some white wine to the sauce. I did, however, forget to slice the chicken before baking and it took a long time to cook thoroughly. If you have large pieces of chicken I recommend that you do cut them into smaller pieces so it will bake faster. Overall though, it was quite tasty and the family enjoyed it.

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xeracia

Cooking Level: Expert

Living In: Van Buren, Arkansas, USA

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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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notarymom

Cooking Level: Expert

Living In: Grove City, Pennsylvania, USA

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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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MKMOGUL

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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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