Reviewed: Aug. 9, 2008

Great dinner!!!!!!! I had some baby swiss left over from our trip to amish country and I used that in place of regular swiss and it had a wonderful flavor, the sherry was a very nice touch and the croutons i used had a great flavor with the dill - thank you for a great dish

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Brooke

Cooking Level: Expert

Home Town: Parma, Ohio, USA

Living In: Brunswick, Ohio, USA

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Reviewed: Jun. 1, 2008

Great recipe!! Very fast & easy. I added some granulated chicken boullion to the soup mixture for flavor. I put cheese on the chicken and then cheese on top of the soup mixture the last 15 minutes of cooking time until browned/bubbly for presentation. Omitted the dill, the butter and used fresh toasted bread crumbs. Thank you for a great recipe!

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LISA VAN GELDER

Cooking Level: Expert

Home Town: San Jose, California, USA

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Reviewed: Apr. 23, 2008

This is one of the few recipes I've tried on AllRecipes that I didn't really tweak and it was absolutely DELICIOUS!

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Wldflwrs

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Orlando, Florida, USA

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Reviewed: Feb. 23, 2008

This was such a lovely, simple recipe - great for weeknights - yet the flavor was quite sophisticated. I think it was the sherry that elevated it from an ordinary mushroom soup casserole. I only changed a few things - added a dash of worchestershire sauce, and I used dried parsley instead of dill - I'm not a dill fan. I might add more cheese next time, and maybe some sliced mushrooms and green onions to round it out. But really, it was fine just as is.

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BURGUNDY2

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 21, 2008

I made this chicken dish tonight for dinner. It was really great!! I substituted bread crumbs for the croutons and cut back on the amount of butter as another reviewer suggested. Make sure you serve it over rice or noodles because you'll want to eat every drop of the gravy!

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lmb

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Reviewed: Feb. 7, 2008

This recipe was easy and really good. I used the low sodium cream of mushroom soup and about half the butter, I only had 1/2 cup croutons so made up for it with fresh bread crumbs.

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Brianne

Cooking Level: Expert

Home Town: West Hempstead, New York, USA

Living In: Renton, Washington, USA

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Reviewed: Jan. 8, 2008

We have this a couple times a month since I found it on allrecipes!

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jen

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 3, 2008

Thank you very much for this recipe. I've had it copied since 8-1-2003. I couldn't review it then because I wasn't a member, but I've tried it plenty of times. My family loves it.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Sep. 28, 2007

I found this dish easy and very flavorful. I really enjoyed the Swiss cheese flavor with the chicken. The chicken was moist. I love to cook with sherry and this is another reason why. I cooked an extra chicken breast and the next day I sliced the "planned over" chicken breast and warmed it gently in the leftover sauce - served over rice - great !!!

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NancyC

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Reviewed: Aug. 29, 2007

This receipe is delicious! The taste of sherry is just right ....and the chicken is so tender! So easy to make! I served this with Rotini pasta...and spooned the extra sauce over it! Can't wait to make it again...5 Stars! Thanks!

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Donna5503

Cooking Level: Intermediate

Living In: Jersey City, New Jersey, USA

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Reviewed: Apr. 26, 2007

We really enjoyed this - my 18 month old kept wanting more. I adjusted this for 2 and it was great-tasting, but it didn't present well after baking. This could be because I had only 2 breasts in a baking dish. When I make it again, I will wait to put the swiss/bread crumbs on in the last few minutes.

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laughngrin

Cooking Level: Intermediate

Living In: Frisco, Texas, USA

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Reviewed: Sep. 12, 2006

I'm always looking for recipes that keep chicken breasts moist, and this one caught my eye. I made it last night (cutting back to 4 TBS of butter) and it was fantastic. I served it on a bed of rice. My picky 19 year old daughter absolutely raved over it. This recipe is definitely a keeper

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LIZZIANNE

Cooking Level: Intermediate

Living In: Jacksonville, North Carolina, USA

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Reviewed: Jun. 27, 2006

loved it! will make again.

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shannen

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Reviewed: Apr. 20, 2006

I liked this recipe; it was good. But the next time I make it I will use less butter than what the recipe says. It taste too buttery the way it was. Also I would use more sour cream than the recipe to mellow out the flavor. I used aged Swiss cheese this time but I will probably use baby swiss next time. I liked the recipe and I plan on making it again.

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Joy

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Reviewed: Mar. 14, 2005

This was really good! We didn't have any sour cream so we just put in a splash of milk. The chicken came out juicy and it had a great flavor.

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CINDI5

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Reviewed: Jul. 30, 2004

Good receipe! I changed the cooking time to 375 degrees for 45 minutes. Turned out perfect. I also used fresh bread crumbs instead of croutons. My husband really liked this dish.

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