Reviewed: Apr. 10, 2013

I used honey wheat bread crumbs and it turned out even better. It was surprisingly easier to make then I thought it would. It only took 10 minutes of actual prep time so I will definitely add this to my usual weekly recipe box.

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Reviewer:

Avariella

Reviewed: Apr. 6, 2013

This was good, didn't take too long either. I added 1/2 slice of swiss on top before adding sauce. I also added some fresh thyme to the sauce. Thanks for a nice recipe.

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Reviewer:

Mikey Kone

Reviewed: Mar. 27, 2013

My family really enjoyed this recipe. We did not have the sauce as we're not big on them and I forgot to make this one. I used corn flake crumbs and a taco blend of cheese since these were what I had on hand. I also didn't brown on the stove top but cooked them for 45 minutes as others suggested in the oven. Without the sauce the coating on the chicken came out crispy. We'll be making these again!

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Jeff and Jeni

Reviewed: Mar. 13, 2013

Great for any night and presents itself great for guests! Husband isn't a huge chicken fan but he cleaned the plate. Tastes terrific!

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Reviewer:

SheCook

Reviewed: Feb. 24, 2013

I didn't have any cream of chicken soup, so I used cream of mushroom instead. It added a really nice flavor, and I think I'll continue to use it. I also used mozzarella instead of Swiss. Didn't make much of a difference, and I usually have mozzarella around so it's easier. Overall, I really loved this recipe. It got added to my monthly rotation of meals!

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Reviewer:

StephaniePalmer

Reviewed: Feb. 4, 2013

The best way to eat chicken in my opinion!!!!

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Reviewer:

deet

Cooking Level: Intermediate

Home Town: Western, New York, USA

Living In: Bellefontaine, Ohio, USA

Reviewed: Jan. 24, 2013

Quick & Easy and soooo goood! I had to use provolone and milk instead of heavy cream,topped w/cheddar, otherwise as prescribed. No leftovers, family wanting more.

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Reviewer:

Rod_R

Cooking Level: Professional

Home Town: Phoenix, Arizona, USA

Reviewed: Dec. 3, 2012

So easy, and tasty too. I pounded, rolled up with some deli honey ham I needed to use up, put on some shredded cheddar(out of swiss), stuck in a few toothpicks. A little dusting of garlic powder and some s&p, dipped in buttermilk(something else I needed to use), into some panko and then a hot skillet. Browned, put in 13x9. Mixed in some buttermilk with a can of cream of chicken, spooned over, covered and cooked till up to temperature. About 45 minutes, my chicken was still pretty thick. Thanks for an easy weeknight recipe!

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Reviewer:

sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

Reviewed: Oct. 8, 2012

This was time consuming but delicious. I would not have time to make it on a weeknight. For the sauce, I misread the recipe and mixed the soup with sour cream but it was fine.

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