This recipe is AMAZING! I made this for a cookie swap, and a family gathering, and they were a hit! They are also wonderful for young chefs to help out with! My daughter is 5, and she loved helping with this one! (As well as sampling the result!) Thanks for sharing this one!

Reviewed On: Feb. 27, 2010

Had to give this one 4 stars, because I'm sure it would be quite bland if made "as is". I used chicken broth instead of water, and added Italian seasoning. Also added carrots, celery & some sliced mushrooms, which I sauteed in EVOO w/ onion & garlic. I also marinated the chicken in zesty Italian dressing all day, then seared, shredded, & added to soup. Topped off w/ one bay leaf, and it was scrumptious!

Reviewed On: Feb. 27, 2010

I absolutely LOVE this recipe! I, like many others, changed a few things: I first cooked some bacon in a large skillet, and set the bacon aside to crumble later. I then seared the chicken in the bacon grease & set aside. I then sauteed the onion & mushroom for a couple of minutes, then added 1 bag fresh spinach and couple cloves of fresh garlic. Place mixture in the bottom of the dish, then place the chicken on top. I did the sauce just the same, but I might use a little less Italian seasoning next time! (Maybe 1/2 - 3/4 Tbsp. Italian season.) Add the sauce and top it off with the reserved crumbled bacon and bake for 25 minutes at 350. Remove from oven and top with 1 cup mozzarella and continue baking for 10 minutes at 350. I also served it all on a bed of buttered angel hair pasta. Serve w/ side salad & crusty garlic bread! YUM!!

Reviewed On: Dec. 14, 2009