By jean1 on October 03, 2001
Photo by lazyme
Photo by lazyme
"This dish is quick, can be made the night before, and comes out great every time. The stuffing gives it a nice crunchy taste."
Serving Size: 1 (431 g)
Servings Per Recipe: 4
"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 :)"
"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!!"
"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."
"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."
"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."
"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"
"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 :)"
"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!!!"
"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. "
"five star recipe. Wonderful, delicious comfort food. only reason for less is that it uses cream of chix soup and prepared stuffing mix. not exactly wholesome foods, but sooo good....."
"I thought it was very bland won't make again"
"I made this this weekend and it was soooo easy and very good! I followed recipe step by step except I used provolone and pepperjack cheese as I do not like swiss. This one is definitely a keeper for sure. The stuffing was nice and moist and no wheres near dry as some of you are saying def be sure to cover it when baking I baked for an hour at 350 degrees and they came out amazing. Can't wait to make this again!! Thanks for a great recipe"
"We really enjoyed this recipe. Cooked in the crockpot for 4 hours and next time I think I will add a bit more cheese. The chicken was tasty and tender. Thanks Jean1 for posting!"
"I just got all the info, Its in the crock pot. I can't wait it's going to be my crowning achievement.<br/>With the help of FOOD.com and its followers I will be able to call myself chef"
"putting the dry, unprepared stuffing over the top of the chicken breasts and soup meant that the dry stuffing stayed dry. When I pulled it out of the oven, it was like sawdust. I tried to salvage by adding broth to give it moisture and make it more than dry crumbs that it was. Chicken was moist and flavorful. Other recipes I tried had you mixing the stuffing according to directions and then spreading over the meat/soup mixture -- or layer stuffing on bottom, chicken over top and soup over all- both came out very good. I won't be making this version again."
"Made this for dinner last night and it was a hit with the whole family. I did use 1 can crm of chicken and 1 can of crm of mushroom but followed the rest of the recipe as written. Everyone said to keep this on the Keeper list!! Thanks for a great recipe!!"
"This was SO easy. I used 1 can of cream of chicken and 1 can of cream of mushroom. The sauce was divine, though a tad rich. I could have skipped the swiss cheese and not missed it at all (the cheese melted away so far I couldn't even see it). My kids loved it - I will keep this one on hand to make again."
"I am not a fan of "Cream of.." soups for cooking but I happened to have all the ingredients on hand for this recipe and wanted something different than just plain baked chicken so I gave it a whirl. I'm glad I did because it tasted great! I did salt and pepper my chicken breasts before putting them in the pan but that's the only thing different that I did. I loved some of the ideas of adding some vegetables to the mix. I got the thumbs up to make this again. Thanks for a great, easy go to recipe!"
"I made this for dinner last night and although it tasted good, I didnt like the dry stuffing on top. I think next time I would put some butter over the top or one extra can of cream of chicken soup. Other than that, very tasty. I substituted thighs for breasts. Thanks for sharing."