49 Reviews

I have been making this recipe for years but the way I do it slightly different. I brown my chicken breasts first and add them to the baking dish. I then add a slice of swiss cheese on each breast. I then mix one can of chicken soup with one can of white wine in a bowl and then pour over the chicken. I then place the dry stuffing over the chicken and pack it down some. I place tin foil over the dish so the croutons gets the moisture from the soup mixture. I cook the dish 45 minutes. I remove the tin foil, put back in the oven so the croutons will brown up some. Its crunchy, creamy and so delish.

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Cynthia Kocsis-Anzalone January 29, 2014

I have made this recipe several times.. it is quick and easy to make and tastes just great. What I like about it most, is its versatility. I have added some frozen peas, or frozen corn to the chicken/soup mixture... and have also ommitted the cheese once (which was just fine). It is a recipe that you can add your own personal tastes and creativity. Thanks jean1 :)

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rickie October 13, 2002

This turned out wonderful! Very, Very tasty!! I served it with some white and wild rice and corn - the rice was a good idea because the soup made a good gravy. I really liked the swiss cheese, it gives the chicken a nice flavour. I made this using half the fat cream of chicken, next time I may also try making this with cream of mushroom soup. Thanks for posting!!

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Graybert May 25, 2002

I make this exact recipe except I put it in this in the crockpot on high 4 hrs in the afternoon before heading out for the kids sports activity so when we get home we have a nice hot meal with a green salad on the side.

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pertykat2 March 01, 2012

I like to use 1 can mushroom and 1 can chicken and 8oz chicken broth instead of water. Depending on breast size and cheese slice size 4x4 or 4x8 I adjust cheese amount. By the way I made this yesterday in my crock pot (6hrs on low) using healthy recipe soups and reduced fat cheese and it came out great.

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speschel2000 March 05, 2010

I did change the recipe a bit. I added chopped onions, garlic and mushrooms in with one can of cream of mushroom and one can of cream of chicken. I served with salad and my family said yes make it again so will add to my keep pile. Loved how easy and quick it is to make. Thank you

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Nina W. May 20, 2009

WOW! We loved this. I used 1 can cream of chicken and one cream of mushroom, added some black pepper and parsley to the "sauce". That was the only change I made and it came out perfect! I was told "you can make this any time you want! Mmm!". Thank you for a great recipe :)

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Merry Cook September 23, 2008

It was great...a little salty, but my husband is an extremely picky eater. And he said it was great...so thanks for sharing...we didn't use any cheese because we didn't have any...but it was good without it...next time i'll try it with the swiss cheese!!!

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SiMPLY.ADORABLE.iNC. June 06, 2008

Wow!! This is a keeper. My 11 yr old loved it. Ask for the stuffing and gravy combo for for thanksgiving. The only things i did different was used stock instead of water, and omitted the cheese (didn't have any). Thanks for the easy dinner we all enjoyed it.

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Jules211 November 11, 2004

Looks delicious! But it always amazes me when reading recipes from the US. I am from the US but I have lived in Thailand for almost 10 years. The thing that amazes me is when I see dressing from a box, or canned chicken broth. If I want to make dressing, I start with bread, and if I need chicken broth I start with a chicken. I will definitely make this recipe. Thanks!

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Glen H. May 30, 2015
Boneless Chicken Breasts With Stuffing Mix