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Reviews for: Photos of Cathy's Creamy Chicken Bake
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1 of 128
I made this the other night and it was wonderful. I use half the amount of chicken breasts and season them a bit first and didn't change the amount of sauce. I used cream of mushroom soup instead. I doubled the bread crumbs putting half on the bottom to form a layer before adding chicken to soak up some of the sauce along with some fresh mushrooms. The sauce mixture was 1 can of soup a little mayo 1/4 c. white wine threw a little shedded cheddar on top in the last 5 minutes of cooking.
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(6)
My entire family loved this. Very easy to make but tastes like I really fussed. I doubled the amount of sauce so there would be enough to spoon over rice. I put this together the night before then refrigerated it. I will definitely made this recipe again!
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(5)
I love this recipe. So glad I found it. My mom gave it to me over a decade ago and it disappeared a while ago. It's the perfect dinner when you have people over but don't want to spend too much time in the kitchen. I usually make some changes. I triple the sauce add tarragon to make it more savory use a whole bag of stuffing (when using an 11x13 pan) and drizzle the butter over the top of the stuffing before baking.
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(5)
I've been making this dish for several years and was surprised to see I'd never reviewed it as it is one of may favorite "go to" recipes. This is easy as the chicken requires no browning prior to baking. I usually avoid recipes that include canned cream soups but I'll make an exceptio for this one. Between the stuffing mix and wine the canned soup taste really disappears. I would not hesitate to serve this to company.
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(5)
WOW super easy and delicious! My husband loved this. I followed recipe as directed and it came out great. If you want less crispy stuffing - spoon some of the sauce over the chicken when it first comes out of the over. By the time you have everything else on the plate it has softened.
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(5)
This came out perfectly! SO is an extremely picky eater and he loved it...so this one is definitely going in my repertoire. The stuffing topping is really tasty with the swiss cheese and makes the texture nice and crunchy. I made it with only 3 chicken breasts and there was just enough sauce to cover the bottom of the pan. We agreed that next time it might be good to start off as the recipe instructs but then flip the meat halfway through and cover the other side with cheese and stuffing as well. If you put the sauce under the chicken it's the perfect dish for picky eaters who don't like "saucy" foods...and yet the chicken comes out incredibly moist and tender.
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(4)
This chicken bake is delicious and very easy to make. I doubled the stuffing and it was perfect. This is a wonderful recipe to make at the end of a busy day. I will gladly make this one again.
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(3)
YUMM! We all loved this dish! Big hit. I didn't have any stuffing mix so I used bread crumbs and it worked fine. Served with noodles and the sauce was a nice compliment. Very good dish thanks for posting.
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(3)
I would definitely recommend softening the croutons/stuffing cubes in milk or water beforehand. I lined the bottom of the pan with the dry stuffing (plus sauteed celery and onions for flavor) placed the chicken breasts on the stuffing added the cheese and soup mixture and then topped with additional stuffing. The only complaint that I had was that any sauce that would have been created for the chicken was absorbed by the stuffing underneath which created a wonderful flavor for the stuffing but left the chicken a little more bland than I would have liked.
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(3)
