51 Reviews of Baked Chicken Breasts

From: Malriah

On Nov 13, 2002

OMG Darlene! This was fabulous!! I followed the recipe exactly and served it over extra wide egg noodles with a side of green beans. It was like eating Sunday roasted chicken with stuffing but in a fraction of the time. This is a new addition to my list of comfort foods. Heck, I even ate the left-overs, something I RARELY do! Thanks sooo much for a great recipe!

From: Carolyn J =^..^=

On Feb 26, 2008

This was delicious, I used 8 thigh fillets and only 4 pieces of cheese. I seasoned the fillets first. I also used chardonnay as I had no apple juice. I loved the melted cheese through it and the herb stuffing was a nice addition which gave it a bit of a twist. I served it with broccoli and rice which soaked up the wonderful sauce. I might add a small tin of corn into the rice next time. Thanx for posting

From: vivmom

On Apr 25, 2005

Superb — whatever happens in the oven with the swiss cheese, chicken juices and soup mixture is pure taste magic! The buttery stuffing on top is crunchy and irresistible, adding just the right finish. Now, the only thing I did differently was use 2 T. white wine and 2 T. apple juice mixed with the cream of chicken soup. I also tossed the stuffing with the melted butter prior to putting it on top — so that the butter saturated every last little piece of stuffing. Everyone at the table gobbled this up and wanted more. Thank you for a stunningly simple and delicious recipe!

From: Margo59

On Jan 12, 2008

I am adding a new review over my previous one. I made this again with a few changes. I sprinkled a little lemon pepper on top of the chicken. Added a layer of fresh sliced mushrooms on top of the stuffing mix and a little coarse ground black pepper on top. Excellent. (It was really good as written, but I liked it even better with the changes I made).

From: Domestic Goddess

On Mar 7, 2004

This was a good recipe. I baked this in a 2 1/2 quart rectangular baking dish for 35 minutes, but first I sprayed the baking dish with a vegetable spray. Next, I added the (not crushed) boxed stuffing mix, which I already mixed with the melted butter. I then mixed both the cream of celery and cream of chicken soup together, with the apple juice. I spread most of this over the stuffing, but saved enough of the soup to top each piece of chicken with at least 2 Tablespoons. I placed the chicken ontop, and spooned the 2 Tbsp. of the soup mixture on top of each piece. I layed 2 slices of the swiss cheese over each piece of chicken before baking, but the next time, I'm going to add it near the end of the baking time, so it won't brown too much. Note: The brand of swiss cheese I used was, the Crystal Farms (it's kind of like the Kraft cheese slices). The next time I'm going to try slices of smoked swiss cheese instead. Our Walmart store has some good smoked swiss cheese in their deli. I think the cream of broccoli soup, and the cheddar cheese soup mixed together for this recipe, sounds good too. This recipe reminds me of either the Betty Crocker Oven Bakes, or the Campbell's Classic Dinner Bakes you'll find at the grocery store. Thanks for the recipe Darlene.

From: glitter

On Jan 2, 2004

I've made this many years.A family favorite. I sear the chicken for a few moments on each side and I prefer broccoli and cheddar cheddar soup. If I use the cream of chicken I add a can of cream of celery also. Goes well with rice or noodles. Great when your in a hurry. If I make it on top of the stove I leave the oleo and stuffing out.

From: Mooseybear

On Oct 15, 2003

Comfort food all they way! This was so good after a rainy day, and it only took me 5 minutes to get it in the oven. I made extra sauce and added some rice. You have won over my picky 11 year old! Congrats!

From: mabers

On Jan 10, 2003

I also loved this recipe...made it exactly as specified....served it with Peacock Vegetables (q.v.).... wild rice.and dilled baby carrots.... nice blending of flavours. Guests loved it too....thanks Darlene!

From: Una Rose

On Mar 7, 2004

I make this recipe but omit the oleo and used white wine instead of the apple juice. Extremely easy to prepare and absolutely delicious.

From: Denise!

On Aug 11, 2004

Very, very good and a nice comforting dish. I seasoned the chicken and baked it for about 15 minutes to let it brown and crisp up and then I put on the cheese, soup & stuffing mix. I sort of smooshed the stuffing mix down into the soup. Oh, I doubled the sauce for DH as well. Very good flavor, extremely tender. I didn't bake this nearly as long as it calls for, it was probably 40 minutes at most. I just kept an eye on it until it seemed very bubbly and turning brown. Served with mashed potatoes and DH had two servings. Very simple and an excellent taste, sort of like turkey & stuffing. A keeper, thanks for sharing!