This was good! I made some substitutions and additions. First, placed the chicken breasts (2 large frozen), Italian dressing mix, butter, 1 cup of mushrooms and a healthy splash of white wine in the slow cooker, cooked on low for 4 hours. Removed chicken, cubed it and placed back in slow cooker then added about a 1/2 cup of chicken stock and 1 can of Cream of Chicken with Mushroom soup to the mix, continued cooking on low for 2 hours. About 30 minutes before serving added 2 oz of softened cream cheese, 8 oz of sour cream, 2 tablespoons of chives and a small jar of pimientos. Served over egg noodles and it was fantastic. Paired with fresh green beans stirfried in bacon, onion and vinegar (topped with lemon pepper). Had leftovers for lunch today and it was even better. A great comfort meal and in this day and age....we need all of that we can get. PS. I used lowfat and reduced sodium products as I normally do (except butter). Doesn't take away any flavor only unneeded fat calories.

Reviewed On: Oct. 6, 2008

Very good recipe in which you can modify to your preferences. Used 1 lb. ground beef and added 1 can refried beans, 1/2 packet of taco seasoning plus chili powder, cumin & cilantro, mixed ricotta & cottage cheese together, used corn tortillas but will crisp them before baking next time, substituted shredded Mexican blend cheese for the sliced Monterey Jack. Sour cream and jalapeno peppers served as toppings. Leftovers reheated well. Next time will try some black beans or chili beans in the recipe & maybe add some corn.

Reviewed On: Apr. 27, 2008