Having read the comments about blandness I heavily seasoned my chicken and let it cook in the sauce after I made it. I also added the noodles. I also used the liquid leftover from cooking the chicken in the sauce. Maybe that helped with goopiness others experienced.
This was very, very good. I *love* Chicken Cordon Bleu... The subtle layers of flavors may seem bland, but they're complex and deep and delicious. I felt this recipe did a great job of deconstructing and simplifying the original inspiration and making the flavors come together in an easy, fast weeknight dinner. I did make some changes; I omitted the peas and substituted fresh baby spinach, which I stirred in until it wilted. I also discovered I was out of Dijon mustard, so I used Creole mustard instead; while good, I think this will be better if done with Dijon, so I won't make it again until I have some. And rather than purchasing a rotisserie chicken, I used a couple of chicken breasts I had in the fridge, which I seasoned with poultry blend, garlic and a little olive oil and cider vinegar and cooked in a pan, then pulled apart into chunks to stir in. This will definitely enter my rotation for easy weeknight dinners.
Very good dinner the whole family enjoys!
This recipe was a bit goopy, but I added some more milk to make it creamier. I used 1% fat free milk and light Jarlsberg cheese. I bought a rotissery chicken for this recipe and it made if very flavorful.
I added extra mustard, garlic salt, and extra pepper but ended up with the same result as other reviewers; very bland. My husband's words were, "It's okay, but don't make it again."
Nice and easy, changes: used full fat milk, cut up the chicken into bite sized pieces then pan fried, also used a season blend called natures own, next time I make I will add garlic to the sauce. Family ate it up!!
My kids loved it! I used monterey jack as my local store didn't have jarlsberg cheese. I also used whole grain linguine pasta instead of the egg noodles. I added a little salt and more pepper to mine, but overall it's a good recipe for my family.
This is not bad, just bland. Could be improved with tweaking.
This was decent. I mixed the pasta in with the sauce and it takes on more of a "casserole" feel. My toddler liked it and my husband ate it without complaint but didn't rave about it. I used Jarlsberg Lite as that was all my store carried and I thought it melted fine... probably also cut down on the fat/calories which is nice. I don't know if I'll make it again but it was easy for a weeknight.
I didn't have the "goopy" problem but I did have the "bland" problem of other reviewers. I added a bit of salt and a lot of pepper. I will try it again with seasoned chicken, more mustard (didn't taste it at all) and maybe some wine.
This was pasty and lacking flavor in spite of the Jarlsberg cheese. 2 bites in we threw it out and order Chinese take-out.
I had no problems with goopiness, but the dish was pretty bland, even with the mustard. I tried adding a bit of nutmeg, maybe dried mustard would help too. This would probably be a good dish for kids.
I have made this twice now and I now have it altered to the point that I love it as does the family. First I use no yolks egg noodles to lower the cholesterol. Second I roast two chicken breasts with salt, pepper and a few other seasonings with no skin and then let them cool it adds a ton of flavor to the dish. Lastly I skip the mustard and use half skim milk and half chicken broth and thicken up that mixture before adding the cheese, it is quick, easy and it is super tasty!