Easy to throw together for a quick dinner night. Added some frozen broccoli right in with it. One pot casserole dish for busy moms or dads! Thanks for the recipe.

Very tasty, easy recipe. You do NOT need to add any salt! I love salt and I thought it was salty (I did cook w/ some season salt). Sauteed onions and celery and used wine instead of water. Added parm z to the bread crumbs. This will def become a regular in my cooking.

Yummy! I like using provolone instead of the swiss. Just a personal preference though.

This was delish!! Except that 2 cups of bread crumbs seems to be VERY extreme - the family didn't like that part, so I will cut this down in the future. I also changed it up and included 1/2 a soup can full of heavy cream along with the water. Although it was "soupy", there was a lot of gravy in the end, which was perfect over rice. I also used 2lbs of chicken pieces, cut into chunks, and baked for about 35 minutes. My Swiss Cheese layer was just slices to cover the entire dish, which only took 7 slices. (I got to eat the 8th slice - YUM!) Overall, it was a very simple dish, and one I will make again.

This was so great tasting! I didn't have any breadcrumbs, so I made my own with french bread and italian seasonings. Then after I baked the chicken, I used my convectional oven and browned it real good. It was beautiful as well as , as my husband said, :This is a 4 star hotel recipe".

Used white wine instead of water, pepperjack cheese instead of swiss and added fresh sauteed mushrooms. Fabulous and incredibly easy

Oh, this is one of those really surprising meals that is fairly easy but tastes like you spent $30 at a restaurant. I did make quite a few changes per JUDITH's comments. I started by pounding out 3 very large chicken breasts and then cutting them in half. I sauted crimini mushrooms and vidalia onions in a bit of EVOO and then deglazed the skillet with white wine and continued cooking the mushrooms until just firm. Removed the mushroom/onion mixture to a plate and then sauted the seasoned chicken breasts just until slightly browned (not cooked all they way through). I removed the chicken breasts from the skillet, added back in the mushroom/onion mix. I then mixed the soup (98% fat free) with 1/2 cup of white wine and poured that over and added the chicken breasts back in. Placed 1/2 pieces of 50% reduced fat swiss cheese on the chicken and then just sprinkled with some italian seasoned bread crumbs. Used about 3 T of butter to cover. I then covered the skillet and baked for 30 minutes. Took the cover off, baked for 15 more minutes. I served with roasted red potatoes and fresh french bread. I would make it this way for important company, it was seriously that good. I know it's a few changes but they are well worth making!! Hope you enjoy it as much as we did.

Very fast and easy, just layered everything like it said, it was a little watery, but when we had it for leftovers it wasn't as much. Baked it for about 20-30 minutes longer than suggested. Very good with brown rice and/or broccoli as a side!

I really loved this recipe! It was so simple to make. I will definately make this again.

This was real good..but, not my favorite. I followed the recipe, except I did use white wine instead of water. Great flavor :)