I made this for 6 and did alot of tweaking to the recipe. I wound up doubling the wine, using 2 full cans of the soup, cutting up a can of artichoke hearts, adding garlic, shredded parmesan cheese (1/3 C?), scallions and seasoned the chicken first. I served it over pasta and had plenty of "gravy". Not bad, everyone ate it and some had seconds, but I feel like it's still missing something to make it WOW...but what?

Reviewed On: Oct. 23, 2009