Reviewed: May 26, 2006

I enjoyed this recipe a lot... but I used cream of mushroom with a little onion powder. It's so simple but very tasty!

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megan

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Reviewed: May 11, 2006

It's a quick throw in oven and forget it dish. I don't add any butter in mine thanks for sharing =0)

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BENSMOM526

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Manhattan, New York, USA

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Reviewed: May 8, 2006

Instead of bread crumbs, I used half a can of dried french onion.

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Margo

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Jackson, New Jersey, USA

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Reviewed: Mar. 28, 2006

Awesome!

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Patience

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Reviewed: Mar. 25, 2006

I thought this recipe was just ok. There was WAY too many breadcumbs. The amount could easily be reduced to 1/3 of the called for amount. The excess crumbs turned into a soggy paste. Also, the Italian breadcrumbs really contributed to the very very salty taste of the dish. I think this could be a five star recipe with a few personal changes.

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tanyaw168

Cooking Level: Intermediate

Home Town: Cranbrook, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Mar. 11, 2006

I make this with fat free soup and reduced fat swiss cheese and it is still delicous and one of our favorites. Very easy and quick too!

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lovetocook

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Reviewed: Sep. 30, 2005

Used a 1/2 can of milk in place of water. Used an 8oz bag of stuffing in place of bread crumbs and added some fresh mushrooms. Delicious and easy!

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HappyFamily

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Reviewed: Jul. 29, 2005

I found this to be just okay. I made it no changes. It might be better with the chicken stuffing like some other users had suggested. Everyone ate it, but they weren't crazy about this dish. My family liked the anniversary chicken much better ,which is also on this site.

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Vicki Lynn

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Hickory Creek, Texas, USA

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Reviewed: Jul. 25, 2005

This is our favorite Chicken. My husband loved it. And everyone who tried it loved it. Thank you

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EliMangelson

Cooking Level: Intermediate

Home Town: Metán, Salta, Argentina

Living In: Sandy, Utah, USA

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Reviewed: Jul. 11, 2005

This is soooo goooood! It's easy to make. You could put a bit less butter on top and it would still be good. The whole stick of butter was almost more than enough. I've been trying several new recipes lately. My husband said this one was definitely a keeper.

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APBAKER

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Reviewed: Jun. 19, 2005

This is a good, quick tasty meal... perfect for a weeknight.

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LAURAG1975

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Reviewed: Jun. 15, 2005

This was very yummy, but I can't give it a 5. I did add a slice of Ham to each chix breast, my Swiss cheese disappeared, even though I used the bread crumbs. I didn't use as much as the recipe called for, I just sprinkled until the cheese was covered. It is very easy to make and the "sauce" was awesome. I will make this again, maybe next time, I will wait til the end and then add the cheese.

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BARTKADN

Cooking Level: Intermediate

Home Town: Duryea, Pennsylvania, USA

Living In: Burke, Virginia, USA

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Reviewed: Jun. 5, 2005

This is a good recipe but not really above average in my opinion. We seasoned up the chicken and added a slice of ham for added flavor. The cheese mostly just slid off into the soup. I used a little less bread crumbs than what was called for and will probably use even less next time.

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TRAVLEE

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Youngsville, Louisiana, USA

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Reviewed: May 27, 2005

Easy and tasty. Who knew something so easy could be so good. This recipe was enjoyed by everyone.

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TIMBOK

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Reviewed: May 26, 2005

Rather bland. Chicken didn't get cooked all the way after 45 minutes. I don't think I'll make it again.

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Ginn

Cooking Level: Intermediate

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Reviewed: May 19, 2005

What an improbable recipe to be this good! And so easy. For 4, I used 1 lb chicken breast tenders, reduced fat soup with 1/4 cup dry white wine. Sprinkled the tenders with pepper and Italian seasoning. Used 1/4 cup plain bread crumbs. This turned down the calories, but it didn't turn down the flavor. Thanks, Pamela.

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THYMEFORME

Cooking Level: Intermediate

Home Town: The Woodlands, Texas, USA

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Reviewed: May 14, 2005

Great Recipe! Made some personal changes... Sauteed 1/2 large sweet (Vidalia) onion, 1 TBS minced garlic and 1/2 cup fresh mushrooms. Browned 4 chicken breasts, sprinkled with paprika, salt and pepper in 2 TBS olive oil. Placed chicken breasts, onion, garlic and mushrooms in a casserole dish, covered with 1 can Mushroom soup, 1/2 cup white wine and toppped with crushed 12 saltine crackers. Covered with foil and baked 30 minutes. Uncovered, cooked another 15 minutes..... Heavenly and fit for company if plated properly with garnish. Served with wild rice and broccoli with cheese sauce.

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JUDITH

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Reviewed: May 11, 2005

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.

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