Reviewed: May 11, 2011

Added a touch of spicy brown mustard to the sauce. So good!

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7 users found this review helpful

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Reviewed: Apr. 10, 2011

I subbed turkey for the ham and used pepper jack cheese instead of swiss. This made a very moist chicken. I recommend flavoring the bread crumbs if possible because my boyfriend thought this was a little plain. I think adding medium hot breading mix to the bread crumbs would be a tasty addition. Just something for a little extra kick. I also served this with a side of quinoa and purple potatoes.

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9 users found this review helpful

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Betty Crocker

Cooking Level: Intermediate

Reviewed: Mar. 30, 2011

Such a great recipe. I made rice, instead of noodles...and it was DELISH! I also fried the chicken breast with ham and swiss inside, first, and then placed them in a baking dish, and put it in the oven at 200 to finish cooking off and stay warm while the rice was cooking. The cream of chicken soup and heavy whipping cream sauce was perfect...I added a couple dashes of garlic powder.

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10 users found this review helpful

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ALASKANSNOBUNNI

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Cooking Level: Beginning

Living In: North Pole, Alaska, USA

Reviewed: Mar. 8, 2011

I made this using egg first then breadcrumbs and I baked it without the sauce. I used 1/2wine 1/2water instead of cream and I spooned the sauce over after.

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12 users found this review helpful

Reviewer:

tiffany

Reviewed: Jun. 1, 2010

This wa delicious. The only changes I made was to add italian seasoning to the bread crumbs, and made my own sauce as my son is sensative to MSG (no canned soup). 1 tbsp butter melter, 1 tbsp flour, cook over heat for 1 min, add 1 cup chicken broth, and 1/2 cup milk for creamyness, simmer until think adding whatever spices you like, I added garlic, onion and pepper. I also added 2 cups of sauted fresh mixed mushrooms. Me and my son wait until chicken breast goes on sale and then make a ton of these, bread them, wrap them in saran and freeze them. The breading stays on great, but do not defrost them in the mic as the cheese will melt and leak out.

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17 users found this review helpful

Reviewer:

Amy

Reviewed: Feb. 23, 2010

THIS WAS AWESOME...My husband, 2, 3 AND 5 year old kids all ate it up. I used cream of mushroom because I was out of cream of chicken. I also used crushed Ritz instead of regular breadcrumbs. A KEEPER!

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19 users found this review helpful

Reviewer:

ForneySAHM

Cooking Level: Expert

Living In: Forney, Texas, USA

Reviewed: Feb. 8, 2010

Very good and easy. The sauce is ok - I'm going to play around with it and come up with something equally as easy but a little better tasting.

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16 users found this review helpful

Reviewer:

ERiley

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Feb. 2, 2010

I have made this a few times now and my husband just RAVES over it! One suggestion is make sure that you pound the chicken EXTRA thin as this helps when you have to roll them up. Definitely a keeper!

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14 users found this review helpful

Reviewer:

lollylew

Cooking Level: Intermediate

Home Town: Lehi, Utah, USA

Reviewed: Feb. 1, 2010

THis was delicious, only modification I made was adding tbs of Marsala wine to the sauce.

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13 users found this review helpful

Reviewer:

Sandra6007

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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15 users found this review helpful