I've been using this recipe for years and absolutely love it! Quite a number of people have asked for the recipe over the years. Only things I do differently are to add 1/4 tsp. ground cardamon, use butter instead of shortening, and bake for exactly 10 mins. Cookies are soft and chewy, just like my husband likes!

Reviewed On: Nov. 25, 2009

Great soup! I sauteed the celery, onion, carrots and garlic (3 cloves) in butter for about 15 minutes, then added to the soup. I also added an additional 1/8 tsp. celery salt. I never added ground allspice to my soups before and it was a great addition. We loved this soup and I plan to make it again!

Reviewed On: Sep. 14, 2009

I had 1/2 container left-over store-bought spinach dip, was looking for a recipe to use it up, and found a winner with this one! I followed some of others' suggestions: Mixed 1/2 tsp. minced garlic with Healthy Reqst. cream of mushroom soup (instead of cream of chix) and put them in a blender with the white wine. Then I lightly sprinkled seasoned salt, poultry seasoning, and pepper on chix breasts (only used seasoned salt on one side vs. both sides) and tenderized the chix breasts with a Jaccard tenderizer (has 10 little knives in it). I poured a little of the soup mixture in the bottom of the casserole dish and sprinkled 1/4 cup diced onions on the soup. Then I placed the chix breasts in the dish, poured the remaining soup mixture on top, and sprinkled 1/4 cup diced onions on top. Baked it for 1/2 hr., took it out of the oven, spooned the spinach dip on top, and baked it for another 1/2 hr. It looked beautiful and tasted wonderful -- it's definitely a "company" dish! It IS a little soupy, but worked well with the linguine I served. A definite keeper!

Reviewed On: Aug. 25, 2007