I think 45 minutes is too long to cook boneless breasts. The flavor was good - I seasoned meat with lemon pepper, garlic powder and poultry seasoning. Kind of unappetizing looking on the plate, but otherwise everyone ate it so I can't complain.

This was quite yummy. I used chicken breasts which I cut into thinner cutlets. Would go great with rice of maybe some mashed potatoes.

i made this at work and they loved it, the only thing is our ovens suck so it took forever to make it. i'll have to try it again at home

Very good, my husband and I both loved it. The only changes I made were to lightly season the chicken breast before placing in casserole(pepper and garlic powder) and use white wine instead of water. I've already shared this recipe with several friends and will definately make again.

Family loves this!

I made your recipe for my husband and myself last night and we both just loved it. Thank you for showing it.

abolutely delicious and easy too! The whole family enjoyed and it was great for leftovers the next day. I did cut down the butter and breadcrumbs a tad.

My family loves this recipe. So do all the other families I make it for (it's a great - sick, new baby, etc. - "take to a friend" dish! I dredge my chicken in egg and breadcrumbs, then layer them in a casserole dish, place the slices of cheese on the breasts, and pour the soup around the edges. My version does take a little more prep time, but well worth the effort.

I didn't really care for this. It was to creamy for my taste. I will try it again in the future, just in case I did something wrong.

This was outstanding! I think without my adjustments (per other reviews) it would have been average so that's why I'm giving it a 4. Here's what I did. 4 chicken tenderloins, 1 can soup, 3/4 cup white wine, crushed fat free croutons subbed for italian bread crumbs just enough to cover chicken and about 3 slices of cheese also just enough to cover chicken. Layered chicken, cheese, soup mix and bread crumbs with no butter on top. This made a lot of sauce but we used it over rice, I think it would be awesome over steamed Yukon Gold potatos, too. 5 stars the way I made it. Reviewers are right about the wine, definitely gives it great taste. We will definitely have this again!

My husband and my kids all like this dish. Only adjustments: I roll the breasts in eggs and coat with bread crumbs, as well as sprinkling crumbs on top. I also probably use more cheese because we like alot of cheese. Also we use two cans of C of C soup for more sauce, and I also do not use the butter (you can spray with nonfat butter spray for a little crunch). Very good!

Very good

This is a really good recipe but I made some changes. The white wine option sounded really good but the only thing I had was beer...so I used that. Also, the recipe called for cream of chicken soup but the only thing I had was cream of mushroom so I used that and threw in some fresh mushrooms for good measure. In the end it came out more like a lazy and cheesy chicken marsala...something I'm sure I'll be making again.

My boyfriend and I absolutely loved this recipe...and I didn't change a thing. It's now as part of the dinner recipe rotation! :)

This was okay. I used diced chicken meat instead of chicken breasts. It turned out like a casserole. The flavor wasn't bad, but others suggested I should have used cheddar instead of swiss. I would love to try it again, but using the breast meat.

I had leftover chicken and was in a hurry, so I used the already cooked chicken and baked it for a shorter time. It turned out to be a great, quick recipe! Thanks!

WOW this recipe is awesome! I followed JillyBean's recommendations to the T and it was absaloutly wonderful. Thank you for testing out this recipe and coming up with this great dish.