Reviewed: Jun. 14, 2009

This was good- my husband and son loved it- I coated theirs with bread crumbs and parm cheese- parm cheese for mine only (I low-carb)- used campbell's cream of chicken and mushroom and 1/2 & 1/2- (lowest carb) - thanks for the recipe-

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Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Feb. 17, 2009

was a good dish, my girl friend loved it,and i will be making this one again!THANKS

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scotty

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Reviewed: Feb. 10, 2009

This was FANTASTIC! Only thing I did different was to use half and half and it was absolutely delicious. Served over noodles, the whole family loved it. Thanks!

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Caitlyn

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Reviewed: Nov. 2, 2008

I started following this recipe, then made changes as I went along. I cut up the chicken in 2" chunks, dipped them in beaten eggs, rolled them in cracker crumbs then fried in oil. I set this aside. In a casserole dish, I placed cooked rice, partially cooked broccoli, the chicken, diced ham and covered with a basic cream sauce. Then sprinkled the top with cheese and baked it in the oven. It was excellent.

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Sherry Silveira

Cooking Level: Intermediate

Home Town: Smithers, British Columbia, Canada

Living In: Grants Pass, Oregon, USA

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Reviewed: Aug. 26, 2008

So. Ridiculously. Good. As per other suggestions I browned the chicken first, and cooked the sauce separately. I cooked it for about twenty minutes and served over egg noodles. Thank you for the recipe!

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soapscrubs

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Feb. 28, 2008

Excellent and easy. My only mistake I should have pounded my chicken out thinner.

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Patricia Canerdy

Cooking Level: Expert

Living In: Flat Rock, Alabama, USA

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Reviewed: Nov. 26, 2007

My husband said this was by far the best thing, I have ever made.

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COOKIES4MONSTER

Home Town: Concord, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 9, 2007

We all loved it. I didn't bother browning the chicken (too much hassle with the toothpicks). I just cooked it in the oven without the sauce for 10 min. to brown, then added the sauce and cooked for 10 or 15 min. longer. I have made it for friends a couple times and it has been a hit everytime.

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ECCABER

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Reviewed: Sep. 17, 2007

This was a fast and easy recipe to do. It has become a family favorite.Pre browning the chicken before putting into the oven cuts baking time in half and the cheese doesn't melt out of the chicken before its done baking..

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KRNLANCE

Cooking Level: Intermediate

Home Town: Bremerton, Washington, USA

Living In: Tahuya, Washington, USA

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Reviewed: Aug. 20, 2007

This was ok.. I don't usually make recipes with soup in them, but I made an exception this time. I added some dried mustard, onion powder and a little white wine to the sauce to give it more flavor, and that helped. Although I didn't like the breadcrumbs very much either. I think I'll give the other cordon bleu's a try!

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VOODOOCHEESE

Cooking Level: Intermediate

Living In: Boynton Beach, Florida, USA

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Reviewed: Aug. 17, 2007

We really liked this recipe. The second time I made it I marinated the chicken (after pounding it) in some Italian dressing (for about 2 hours) and used seasoned bread crumbs. Yummmm!

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JEN27VA

Cooking Level: Intermediate

Home Town: Salisbury, Maryland, USA

Living In: Woodbridge, Virginia, USA

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Reviewed: Aug. 13, 2007

Big hit with everyone, although I used breasts-butterflied and then pounded thin, also wrapped each roll tightly in Saran Wrap and threw in the fridge for a few hours, then finished the breading and browning, the rolls stayed together beautifully with minimal leaking.

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LaurenHammond

Cooking Level: Expert

Home Town: Macomb, Michigan, USA

Living In: Clay Township, Michigan, USA

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Reviewed: Jul. 25, 2007

Excellent and not difficult! Husband really enjoyed this and asked that I add this to my recipe collection! Wish I knew how to prevent the cheese (I used provolone) from melting and oozing out. I ended up adding a slice of cheese on top of each chicken breast. Will definitely make again!

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kybred72

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Reviewed: Jul. 24, 2007

Super good and easy. The bread crumbs didn't stick to the chicken very well. Next time I will use egg.

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Amber Pawlicki

Cooking Level: Intermediate

Home Town: Sunshine Summit, California, USA

Living In: Julian, California, USA

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Reviewed: Apr. 25, 2007

I didn't have enough chicken or the condensed soup to make the full recipe, so I pared down the sauce suggestion from Cooking 101 below. Took WAY longer to cook than 15 mins; it took mine 45 mins to cook all the way through. Taste was good though, not too time intensive.

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lexpsu

Cooking Level: Beginning

Home Town: Port Jervis, New York, USA

Living In: Hackensack, New Jersey, USA

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Reviewed: Feb. 12, 2007

made this today ,,it was great. the only thing I had to cook it longer than 15 minutes

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pat

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Reviewed: Feb. 11, 2007

I tried this recipe and it is really great. The name says it all. Perfect for after work. The whole family loves it.

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Pepe

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Reviewed: Jan. 17, 2007

tasted amazing but was a mess to make

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katiewinn

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Reviewed: Jan. 7, 2007

Made this for New Years and it was yummy. Made a couple changes. After I rolled up chicken I coated with egg wash and rolled in a mix of half flour, half bread crumbs with paprika. Did not need toothpicks. Then I browned rolls which locks the moisture in the chicken. Baked without sauce for about 30-40 minutes. On the stove top I combined cream with cream of chicken with herbs soup and added swiss and cheddar to the sauce. we love cheese. Very good next time i will just use milk for the sauce as cream is so fattening and did not taste much differnt. THANKS for the recipe.

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lyndylou

Cooking Level: Intermediate

Living In: Lexington, Kentucky, USA

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Reviewed: Dec. 19, 2006

This was a very quick & easy & yummy dish. I followed all instructions pretty much to a tee, but used no salt, used thick cut sweet ham from the deli, used reduced fat cream of chicken. I had to cook quite a bit longer than 15 minutes, I would estimate I cooked it about 45 minutes. It was very moist on the inside & the outside breading was wonderful! The cheese melted a little out, but not much. I did use swiss & monterrey jack & it tasted great. My fiancee kept telling me how good it was. As a side, I made plain white rice & chopped broccoli seperately & when they were both finished, I combined them, added some pepper & butter & scooped some of the sauce from the chicken dish into rice. It was soooo good.

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Sugarspice173

Living In: Orlando, Florida, USA

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Weeknight Chicken Cordon Bleu

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