The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 21, 2009
I added some fresh mushrooms and fresh shredded parm cheese, we will very likely make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 15, 2009
My family liked this recipe a lot. I used skinless, boneless chicken thighs instead of breasts and added fresh mushrooms. YUM!
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Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 15, 2009
My family really enjoyed this. None of us are a fan of mushrooms, yet the soup seemed to give it just the right flavor. I will make this one again and again.
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Cooking Level: Expert

Home Town: Lima, Ohio, USA
Living In: Pearl City, Hawaii, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 15, 2009
I like Chicken Danielle better; it's not as rich (and I usually have no problem with rich foods). I won't make again. Sorry.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 15, 2009
the flavor is amazing!!!! i ended up doubling the sauce so there was plenty to coat all the noodles, but i love lots of sauce available, really really yummy. Also easy to make....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 12, 2009
My sister in law served this one evening (she substituted apple juice for the wine) when I was visiting and I asked her for the recipe. I make it exactly according to the directions except that I double all of the sauce ingredients and put it in a slow cooker. Fabulous to come home to an almost fully cooked meal after work. I don't save it just for guests either.
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Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 9, 2009
I doubled all of the sauce ingredients except for the dressing packet. I also sauteed a small onion, 3 garlic cloves, and a small container of baby portabellos and added them to the sauce. Served over whole wheat pasta. This recipe reminded me of a tastier tuna noodle casserole. I liked it (didn't love it), but gave it 4 stars because my meat-and-potatoes boyfriend loved it. The leftovers were also better than the first day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 7, 2009
We LOVE this recipe! I wish I could give it more stars. It is so delicious. The secret is the italian dressing packet, I never even though of using that before, but I love it. I use chicken stock instead of wine and the recipe turns out fabulous every time. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 2, 2009
The sauce is wonderful and versatile. I used 1 can of mushroom soup, 8 ounces of light cream cheese 1/4 cup wine and 1/4 cup water and I cut the butter in half. I also added sauteed mushrooms and onions. I'll use the sauce with shrimp and vegetables...so good!
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Cooking Level: Expert

Living In: Fremont, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 31, 2009
This was good but very rich. I doubled the sauce using one can of golden mushroom soup and one can of cream of mushroom chicken soup. To the sauce I added chives since my cream cheese was plain. I placed the chicken on the bottom of the pan and topped with sliced mushrooms. Then I poured the sauce over the top and baked. When it was done, I served it over bow-tie pasta. Also to speed up the melting time of the cream cheese, I warmed it slightly in my microwave on the melt butter setting.
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Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 29, 2009
I make this as written, and it is delicious. I don't like wine, but it's very subtle. I do think that the sauce should be doubled, because a lot of it is absorbed and/or dried up when baked. This may not be a problem when using a slow cooker, but again, I followed the given directions. Thanks for sharing! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 29, 2009
Very good. I was looking for a shrimp pasta recipe, but feel limited when I add the shrimp for looking, so I just put in pasta and found this one. VERY good with shrimp too. I just did the sauce on the stove and added the shrimp towards the end. Use cream of mushroom because it was all we had and reg cream cheese with added chives (again, all we had). Could use a tad more liquid (either in wine or broth form), but still VERY good. Added some chopped tomatoes and some mozzarella cut up on top, a sprinkling of parmesan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 23, 2009
So Delicious! I did use regular Cream of Mushroom Soup & I used regular Cream Cheese and added about 1/4 cup green onions. Also I sliced chicken into strips before placing into the baking dish! Overall a great dinner!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 14, 2009
This recipe was great.. I like to try new recipes and my family loved this one. I made it with penne noodles and it was great. I would recomend that you double the sauce because the receipe doesn't make enough sauce, but other than that it was perfect!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 11, 2009
I made this in a crock pot...my family loved it. I served it over bow tie pasta with dinner rolls. They couldn't wait for leftovers the next day.
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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 7, 2009
Very good & well received by my suspicious & picky family. I used chicken broth instead of wine & cream of chicken instead of golden mushroom, plus added dried chives to plain cream cheese. A different way to have chicken & pasta with a creamy sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 6, 2009
I love this dish, I make it whenever I can.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 4, 2009
Excellent and easy! I used Marscapone Italian cream cheese in lieu of regular cream cheese and it came out very creamy (and seemed less salty). Also used fresh chives, fresh mushrooms and no butter. I did serve it over scortched & lightly buttered penne with the cashew/ginger asparagus recipe on this site. Great meal! Thanks for the recipe.
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Cooking Level: Expert

Home Town: San Jose, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 3, 2009
I would have to agree with Stacey. Did not enjoy this recipe at all. Very salty and very rich. Will definitely remove it from my favorites list
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 1, 2009
my family loved this! it was a little cheesy (fattening) so i don't know if i would make it very often, but it tasted great. next time i would for sure add broccoli.
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