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!

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Shelby

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Springfield, Oregon, USA

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Reviewed: Jan. 14, 2008

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!

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Susan U.

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Reviewed: Dec. 6, 2007

Very good

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NIECOLE

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2007

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.

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C Sylvester

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Reviewed: Oct. 10, 2007

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! :)

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Jovigal

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Reviewed: Aug. 16, 2007

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.

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SHANNYN79

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Aug. 7, 2007

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!

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TNGirl

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Reviewed: Jul. 17, 2007

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.

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Clarissa Esther

Cooking Level: Expert

Home Town: Visalia, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: May 11, 2007

Fantastic! My fav recipe from this site so far. I used sherry like others instead of water, and I used chicken stuffing mix from Stove Top for breading. I made noodles to go along with the chicken. I cook them in as little water as possible with chicken cubes and a stick of butter. When noodles are done there should be no need to drain. Very tasty noodles. First thing my son said afer taking his first bite was, "You're making this again!" Thanks, it will be an enjoyable addtion to our meal plan.

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Carrie

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Reviewed: Mar. 5, 2007

This was really good with a few alterations. I used cooking sherry instead of water, added an extra can of cream of mushroom soup, & used home-made bread crumbs seasoned with oregano, basil & garlic. It was excellent served over egg noodles. Had the leftovers tonight & it was still very tasty. Will definitely make this again.

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CAIRA01

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Reviewed: Jan. 25, 2007

My husband loves this for a quick meal. I use cream of mushroom soup and we like a little more cheese. I also add some curry powder and Season-All for a little more flavor.

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boxerpuppy

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Reviewed: Jan. 11, 2007

This was ok, but I wouldn't make it again. Had lots of leftovers. Sorry!

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PLAYMATE2

Cooking Level: Expert

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Reviewed: Dec. 16, 2006

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.

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DeDe

Home Town: Sulphur, Louisiana, USA

Living In: Cedar Park, Texas, USA

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Reviewed: Dec. 9, 2006

This was very tasty and really easy to make. I might think to add more cheese as I didnt taste a lot of cheesiness- but I would make this again.

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goochgirl

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Reviewed: Oct. 17, 2006

This is a great recipe! I tried it in the slow cooker on LOW for about 8 hours! My family loved it!

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genasis3

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Reviewed: Oct. 13, 2006

Very easy to make - cooked in suggested time. Husband loved it - I did place stuffing mix on top instead of breadcrumbs as other suggested, this worked well. I did not put butter on top either. Thought it was a bit salty ( and I LOVE salt) due to the stuffing mix. Would make again - when the husband and kids love it , who can argue with that.

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Deborah Ann

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Reviewed: Sep. 12, 2006

This recipe has a lot of potential to be even better. Substitute 3/4 C. white wine for the water. Only use 1 C. of bread crumbs and a little less butter. Layer chicken, swiss cheese and then pour over your sauce- add a little ground pepper. Top with bread crumbs and drizzle with melted butter. These minor adjustments bring up the flavor quite a bit. This dish goes great with rice pilaf and green beans! This is one of our favorites.

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JillyBean

Cooking Level: Expert

Home Town: Seaford, Delaware, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Jul. 5, 2006

This was pretty good. It wasn't the best chicken dish I've had though. I halved the bread crumbs and still think it was too much. Next time I will try the crutons instead. It was also a bit bland and I even used white wine instead of water as suggested.

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