Reviewed: Oct. 1, 2009

This is a very good recipe. We like boneless, skinless chicken thighs as a matter of preference. I used liberal amounts of salt free lemon-pepper seasoning and then browned the thighs. I removed the thighs from the pan and then deglazed the pan with two cans of the chicken soup. I put the thighs in the baking dish and topped them with 8 oz. of shredded swiss and then the soup mixed together with 1/2 cup of milk. I nestled the chopped frozen broccoli on top of the soup. I tossed 3 cups of herb seasoned stuffing mix with a stick of butter and sprinkled this on top of everything. We ended up with delicious chicken and broccoli in a nice cheese (but not too cheesy) sauce. The stuffing provides a great texture contrast. This rates five stars, and I am sure we be putting it into the "regular rotation."

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fredethyl

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Reviewed: Oct. 1, 2009

Very easy and very yummy!!! Even my picky daughter said she liked it! Thank you for the great recipe!

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L.Voss

Cooking Level: Intermediate

Living In: Beaumont, California, USA

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Reviewed: Sep. 30, 2009

I made this for supper today and we thought it was excellent! The only variation I did was used Stove Top Chicken Stuffing (1 whole box) instead of the Herb Stuffing and as I said it came out fantastic> I will make this again!!!

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Tina

Cooking Level: Expert

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Reviewed: Sep. 30, 2009

This is a simple and a very good chicken recipe. I made it according to directions and the stuffing was a little dry and crunchy. Next time I might press the stuffing down into the soup to coat the bread crumbs or pour some of the soup over the stuffing. I will just have to experiment. But overall I would give this 5 stars. I like how easy it was to prepare.

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glf08

Cooking Level: Expert

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Reviewed: Sep. 30, 2009

The family really loved this recipe. I used 1/8 cup milk and 1/8 white wine instead of 1/4 milk. I also threw a can of green beans in the casserole. LOVE IT!

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wifey

Cooking Level: Intermediate

Living In: Washington, Pennsylvania, USA

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Reviewed: Sep. 29, 2009

This was delicious. I followed "gymmom's" advice and made this in the crockpot. We had my parents over for dinner and it was a huge hit with them and my husband. Will definately make this again. Thanks !

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Claudia427

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Reviewed: Sep. 29, 2009

My family absolutely loved this receipe. It was so easy to make and delicious. I have a very picky family and they all said for me to make this again. I used cornbread stuffing since I didn't have the herb one but it tasted great anyways. This receipe will be a keeper in our family.

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mouse

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Reviewed: Sep. 29, 2009

LOVED this. Quick, easy and tasty. Served it over some white rice with green beans. Hubby loved it!

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PJBHOME

Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Sep. 29, 2009

I followed the recipe as directed, except I chose to pan sear the chicken and then place in the crock pot on high for 3 hours. Supper easy! I felt the flavors were a bit flat and wished the swiss cheese was more prominent. Will try it again.

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TurtleLove

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Reviewed: Sep. 29, 2009

I made this exactly as stated...very very good!!! The great thing about this recipe is you can make it as simply as is or use this as a base and add to it as you like...wine in the sauce, veggies, ham...what ever you like as you like... you can also serve it over mashed potatoes, pasta, rice...great recipe. I will make this over and over and over again!!! Thanks for sharing this recipe!

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tidbit3

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Reviewed: Sep. 29, 2009

I absolutely loved this recipe because it is easy, healthy and so very tasty. I sprayed the dish with butter cooking spray. I didn't have herb seasoned stuffing so I used regular seasoned stuffing cubes and added thyme, garlic powder & salt and onion powder. I also used half & half instead of milk. I only had one very huge chicken breast so I cut it in half and it was even great to just eat the gravy with stuffing & cheese when the chicken was gone. I think I might make it again this week with more chicken so we can have seconds. Thanks so much for this recipe. If I could give it 10 stars I would **********.

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Smartyboots

Cooking Level: Expert

Home Town: New Milford, Connecticut, USA

Living In: Danbury, Connecticut, USA

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Reviewed: Sep. 29, 2009

This was definately a HUGE winner with my husband.. I loved it too.. not the healthiest meal on the planet, but hey, it could be worse right?!! I highly recommend trying it at least once.. so quick and easy you just have to wait for it to bake. I made the recipe as is and it was perfectly moist and delish... I wouldn't mess with it!

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~*Morgan*~

Cooking Level: Intermediate

Home Town: Fort Fairfield, Maine, USA

Living In: Portales, New Mexico, USA

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Reviewed: Sep. 28, 2009

I made this for my family tonight and everyone loved it. I used the whole box of stuffing and left it uncovered. It was wonderful! Can't wait to doctor it up next time with cheddar and broccoli. Rave reviews from the whole family and incredibly easy!

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cathyw

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2009

This was great! I did forget to cover it but did so about halfway through and all it did was give the stuffing a little crunch, but we thought it was great that way. Also, substituted white wine for the milk as others suggested, and since I didn't have any swiss cheese, I used shredded mozzarella and a little shredded parmesan. Will be making this again!

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mamagillett

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2009

This was good. We ate it over brown rice and I added procuitto and sour cream.

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haydenfrancoise

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Reviewed: Sep. 28, 2009

This was a very easy and good tasting recipe. I did add brocoli, which was a wonderful addition. I will make it again

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MJPARK47

Cooking Level: Professional

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Reviewed: Sep. 28, 2009

I made this recipe tonight but with a twist: I used boneless pork loin chops, pork Stove Top stuffing mix, cream of mushroom soup, and the Swiss cheese. This is what I had on hand....and it turned out delicious! I put some milk and some white wine in with the soup; served the casserole with honey-ginger glazed carrots and homemade chunky applesauce. I love this kind of casserole. OK....I love stuffing any way I can get it!

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TROUZER

Cooking Level: Expert

Living In: Burlington, North Carolina, USA

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Reviewed: Sep. 28, 2009

A nice dinner for an autumn night and I had everything on hand, except the Swiss cheese. I blended swiss cheese with sharp, shredded cheddar and added tarragon and bacon bits before adding the soup. I didn't drizzle butter on the stuffing, as I used Stove Top that I microwaved with water and butter, so I didn't want additional butter. I also used the Healthy Request Campbell's Cr. of Chick. soup and no. 1 milk. Evaporated milk would also work. I served it with some cooked carrots and dill and it added color and was a nice accompaniment. My son told me not to lose the recipe. I won't.

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Paul Sr

Cooking Level: Expert

Living In: Franklin, Massachusetts, USA

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Reviewed: Sep. 28, 2009

Another variation of this: *instead of Swiss, use Meunster cheese *instead of milk, use 1 mayonaise *instead of stuffing, use bread crumbs (just to cover) Really no need for butter. This makes a nice creamy sauce to put over noodles.

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megmor98

Cooking Level: Expert

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Reviewed: Sep. 28, 2009

Awesome Sunday crock pot meal!! I did cut the chicken breast into chunks and season them first! Thanks for the recipe and for the other cook who tried this in their crock pot first!

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Teresa

Cooking Level: Expert

Home Town: Fridley, Minnesota, USA

Living In: Hampton, Virginia, USA

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Swiss Chicken Casserole II

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