Reviewed: Nov. 9, 2009

This was so good. My family all had seconds. No leftovers. It looked so pretty on the dish. I also loved the fact that it took only 5 min. to prepare. The only changes I made was I used a family size can of soup 33% more. I also used a half can of milk instead of the water. 1,000 thanks for posting a great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2009

I've made it many times, and it is always well received by my family!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

marcy

Cooking Level: Intermediate

Home Town: Lehigh Valley, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2009

Absolutely fabulous! Baked it for a wedding reception for 60 people. It was the most popular item on the menu. The most amazing thing about it, was that cooked for 2 hours and was still incredibly tender and moist. I substituted white wine for the water, but did add some water to thin the sauce a bit before baking. Omitted the butter and baked uncovered which browned the dish nicely. Couldn't have been any easier or more delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Janet

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2009

We loved this recipe but I did make a few changes. Instead of water I used white whine. I added a dollup of sour cream to the soup mixture. I also added fresh parsley....Delish!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Diane Marie

Cooking Level: Intermediate

Home Town: Aston, Pennsylvania, USA

Living In: Winter Haven, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 9, 2009

Chicken was overcooked, and the meat itself was bland. The dish did not look good. I also did not think the cheese belonged. I will not make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2009

meh, it was alright... I don't know if I'll make it again... The kids seemed to like it ok...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MAMAKNIGHT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 9, 2009

Delicious! Everyone loved it. Very easy too. Even one of my teenage boys could make it. I used an entire box of stuffing. I then added mushrooms and craisins to the stuffing mixture. I will definitely make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lynnylu

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2009

Oh, this is simply excellent! The chicken came out perfectly juicy and the flavor was superb. This is definitely going into my menu rotation!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

EmmasMomma

Cooking Level: Intermediate

Home Town: Dickinson, North Dakota, USA

Living In: Gillette, Wyoming, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2009

Very yummy my whole family liked it and said I could make again. Like some reviewers I added wine instead of water, a thin slice of ham the swiss, I omitted the butter and put an Italian grated cheese mixture on top of bread crumbs after it was almost done cooking turned up the heat to 400 and cooked for about 15 min. longer to brown alittle. Next time I will add some pre-cooked mushrooms on top of the chicken. We had this with mashed potatoes and green beans.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jackie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 3, 2009

I made this in the crock pot and it came out watery and gross. I tried it again another night in a roasting pan and it turned out wonderful! So in the crock pot 1 star, but in a roasting pan 5!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Taffy

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2008

This is a simple and delicious recipe for chicken breasts. I have done several things differently, like substitute half of the cream of chicken with cream of mushroom, very good and adds texture to the gravy. I have also used jalapeno jack cheese instead of swiss, deliciously adds a hint of spice.If you do this then you can add sliced nacho peppers to the top of the dish for a prettier presentation. It is much easier to simply melt the cheese into the gravy and pour over the top instead of layering.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Texas Cooks

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2008

This recipe is FABULOUS! My family LOVED it and is demanding I cook it again! Very easy to make and I wouldn't change a thing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ann

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LillysMom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 11, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

scott44fd

Cooking Level: Beginning

Home Town: Rockford, Michigan, USA

Living In: Canton, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 10, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Judy

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 5, 2008

Family loves this!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LAURIEMAY1

Home Town: Parlin, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 13, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TWINGLETRACY

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 12, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MsFelicia

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2008

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!

Was this review helpful? [ YES ]
0 users found this review helpful