Reviewed: Sep. 2, 2009

My family of picky eaters liked this dish.

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hhp

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2009

This recipe is AWESOME and so easy! I embellished a little by adding an extra can of Cream of Chicken soup and a little extra swiss cheese. My family loves it served with white rice and steamed broccoli. It has become one of our favorites and there are never any leftovers!!

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Sherrie

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Reviewed: Aug. 19, 2009

This is really good. It is simple and quick to make (very important!) and tastes great. It also tastes good cold the next day, believe it or not! We make this regularly - thanks for the recipe!

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SHTTRBUGIN

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2009

This is so easy and tasty too! I layered everything in the crock pot with frozen green beans on the bottom and set on low for about 4 hours. Worked great! Next time I might try cornbread dressing just to see if it's better.

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Rachel

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Reviewed: Aug. 10, 2009

My husband loved this and it is a very easy dish to make!

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claisey

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Reviewed: Aug. 5, 2009

halved the recipe, but followed it exactly and it came out perfect. i have another recipe that is similar to this, but i prefer this one. very tasty. the only thing i would change is adding 3/4 can of chicken soup (if halving the recipe) and 1.5 cups of dressing. i like a little more soup/dressing mixture with my chicken. very good! thanks!

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zacody2

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Reviewed: Aug. 5, 2009

Really good and very easy. I didn't have swiss so I used provolone. Didn't matter couldn't taste it anyway. I will definitely make again.

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FOUNDMYZEN

Cooking Level: Expert

Home Town: Dodge City, Kansas, USA

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Reviewed: Aug. 5, 2009

I tried this recipe last nite and ...IT WAS ABSOLUTELY AMAZING...I had been hearing about using "Cream of [...}" soups in different recipes and initally came here to look for those types and this one was soo good. I just couldn't believe how moist the chicken was. I only added one ingrediant, after basting the pan with margarine, I placed the unseasoned chicken in pan and put a slice of canadian maple ham on top of the chicken, then the cheeese, the the cream of chicken/milk mixture, then the stuffing mix and then the butter....WOW...just WOW!!!!!

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UndaCuvaFoodLuva

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Reviewed: Aug. 4, 2009

Very salty even though I used low sodium soup as another reviewer suggested. Will not make this again....stuffing crunchy and chicken was bland.

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Lil

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Reviewed: Jul. 31, 2009

If you are looking for 1970s style comfort food, you've got to try this. Great recipe. Very easy. family loved. reminded me of Church potlucks and "Come home when the street lights come on, kids!" dinners from my childhood.

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Jane

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Jul. 31, 2009

This was outstanding! My kids gobbled it up - yay!! My husband doen't like broccoli, he picked most of it out but said it was pretty good anyway. I love broccoli so more for me!! Thanks for a great recipe!

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FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Jul. 20, 2009

Holy cow this is amazing! I figured I would like it, but my husband and I LOVED it! Made it as is, no changes. I use Publix frozen chicken breasts and I don't even thaw them out, I just put them in there frozen and it still comes out wonderfully. It's even great reheated!!! Thanks for a superb recipe! It's going on my regular rotation.

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Rica D

Cooking Level: Intermediate

Home Town: Garland, Texas, USA

Living In: Winter Park, Florida, USA

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Reviewed: Jul. 17, 2009

Excellent. I bake it without foil and stuffing is crispy. Easy to fix half of recipe

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FOXHUNTER

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Jul. 17, 2009

Love it! Super easy and very tasty! I take the aluminum foil off for about 10-15 minutes to let some of the stuffing get crunchy. It is even good as leftovers!

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amyfirkus

Cooking Level: Intermediate

Home Town: Oak Creek, Wisconsin, USA

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Reviewed: Jul. 14, 2009

This was really good and easy to make! I made a few changes: skipped on the swiss cheese, cut the chicken into bite size pieces then mixed it with the cream of chicken (with herbs), milk, a can of VegAll (drained), made Stove Top stuffing (low sodium) and then added that to the top. Cooked for about 40 minutes at 400 (with aluminum foil). Thanks for the recipe.

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: Jul. 8, 2009

Excellent -- my spouse said it was "off the chain," meaning very good. Like others, I used wine in place of milk Also I seasoned the chicken with onion powder, garlic powder, black pepper and Beau Monde seasoning before cooking. I'll do this one again.

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TW in Florida

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Reviewed: Jul. 4, 2009

I made this recipe once for my mom and family, they all loved it. I thought I'd take a stab at it again and made it for my boyfriend's family: it was the first meal I made for them! They loved it too! Served with green beans and Uncle Ben's rice! :)

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CanadianCook

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Reviewed: Jun. 30, 2009

I discovered too late that I did not have cream of chicken soup so I was forced to substitute low sodium, low fat cream of mushroom soup. It was quite bland and salty. Would not make again, even w/the cream of chicken. It was just kinda funky.

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fuzzball420

Cooking Level: Intermediate

Home Town: Plymouth, Minnesota, USA

Living In: Brooklyn Center, Minnesota, USA

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Reviewed: Jun. 29, 2009

I love this recipe! It's like a mini Thanksgiving dinner in casserole form. If it seems too salty, cut back on the soup a bit, and add a little milk to the mixture. Grand

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Abbey

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Greeley, Colorado, USA

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Reviewed: Jun. 18, 2009

This is really good. I used chicken cutlets as that was all I had. The chicken was very tender and the flavors of the swiss cheese, soup and croutons was tasty. I loved this recipe for its simplicity, flavor and importantly, that there is no need to add additional seasonings.

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elfoodogoodo

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Swiss Chicken Casserole II

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