Reviewed: Dec. 27, 2008

This was soooo Yummy! It came out better than I thought it would. My husband and I loved it. Next time I will definitely double the sauce! I just ate the leftovers a few min ago and Yummy. I can't wait to make this again!

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brooke

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Dec. 26, 2008

wonderful casserole, I double the sauce and add 1 carton of brown mushrooms, also I use chicken tenders instead of chicken breasts for more flavor,next I think I will add asparagus tips,yumm

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CASSIE72

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 26, 2008

Have also tried this with plain cream of mushroom soup and prefer that to the golden variety.

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Andrea

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Reviewed: Dec. 23, 2008

This is in the oven, but it smells great!

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WingedBook

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2008

Fantastic...great with steamed asparagus! I half the chicken and pasta for my family of 4, but make sure I make all the sauce!

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luckybrown

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 22, 2008

Absolutely delicious. I did double the sauce and added chopped green onions and frozen broccoli. I covered it with foil til almost done so the sauce would not dry out. Served it over angel hair pasta. This is definetly going to be one of my favorites. 11/3/09 This is my favorite recipe on here. I make it at least twice a month. I now make it in the crock pot, I use frozen skinless, boneless chicken tenderloins, put them in the crock pot, double the sauce, mixing all the other ingreds. together and pour over chicken, I turn it on high for about 2 hours and then turn it to low for 4 hours. It is delicious over angel hair pasta or served with mashed potatoes and putting the sauce over the chicken and potatoes.

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Blazer

Cooking Level: Intermediate

Home Town: Derby, Connecticut, USA

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Reviewed: Dec. 21, 2008

I decided to try this because of all the reviews and still a very high rating. I made it for a Christmas party, and it was raved over. Very, very good recipe.

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Dee

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2008

Prepared as written. Loved it!

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Carol Duncan

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Reviewed: Dec. 15, 2008

Just okay...will try a modification next time.

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Jellybean

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Dec. 8, 2008

This is probably my husbands favorite dish ever. He even steals the pan ( I grill the chicken and slice it up and then throw it in the sauce for a few minutes before tossing with angel hair pasta) and tries to eat it straight out of it! So good. Its much quicker than baking, and you don't lose any of the sauce. So yummy!!!!!

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USMCwifey

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 5, 2008

I did not care for this recipe. I think it was the dry Italian seasoning. It had an awful twang to it.

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whens

Cooking Level: Expert

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Reviewed: Dec. 4, 2008

This was very hearty and yummy. Kind of like a thick and creamy carbonara. The chicken was very moist after cooking for 35 minutes. And you definitely need to double the sauce.

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Leon The Lion

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Reviewed: Dec. 4, 2008

Fantastic! Works well with neufchatel also. Cut the chicken into bite-size pieces for easier serving and faster cooking. Double the sauce, and add frozen broccoli.

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Diana

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Lexington Park, Maryland, USA

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Reviewed: Dec. 4, 2008

This is great! I made mine on top of the stove, and served over cooked pasta. Per other reviews, I added (sauteed) mushrooms, and 3 or 4 chopped green onions. I had some grilled chicken tenders (boneless, skinless) that I need to use from my freezer, so I chopped the chicken into bite sizes first, then combined everything on top of the stove. By the time the pasta was done, so was the sauce. Can't wait to eat it again tomorrow (we made a double batch) Also will try in the crock pot soon. Also used chicken stock instead of wine, and reduced fat cream cheese.

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Wanda

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Nov. 30, 2008

This was awesome. This was the first real Entree that my daughter has ever made and it was very easy to follow and turned out to be a great dish for her to prepare.

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sonjee

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Reviewed: Nov. 24, 2008

Mediocre at best. My bf liked this (which is surprising because he doesn't care for cream cheese, cream soups or mushrooms), but he is willing to try anything at least once. I don't like mushrooms either, but can tolerate cream of mushroom soup (go figure!). Taking the advice of another reviewer, I looked for cream of chicken with herbs soup at my local supermarket, but they were all out (bummer!). I ended up subbing cream of chicken with mushroom soup instead. For the cream cheese, I purchased an 8 oz. tub of spreadable chive & onion cream cheese (which worked fine - I "scooped" out a quarter of it for the sauce since I made half the recipe). Thought this had a very distinctive winey taste (which I didn't care for) and my sauce was quite "watery" right out of the oven. Served over my grocer's generic brand creamy herb noodles with French-style green beans and garlic bread on the side. Certainly not "bad", but not WOW and definitely not worthy of making it on my regular menu rotation. Thanks for sharing though!

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Nov. 22, 2008

Very easy recipe. It is wonderful!!!

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CFicklin

Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Nov. 20, 2008

This dish is great. My husband loves it! We like to have a lot of the sauce to pour over the noodles so I add more wine, soup, and cream cheese. I also sub the chicken out for shrimp and it's wonderful.

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Katie

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Reviewed: Nov. 20, 2008

Great tasting recipe that I return to often. As others have recommended, I double the sauce. I also add green olives & serve on penne pasta.

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EGANH3

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Reviewed: Nov. 18, 2008

I'm not sure about this recipe. I thought it had a good taste to it but I thought the sauce of kind of thick. I also didn't like it with the angel hair pasta...once the sauce got on the noodles they tasted kind of mushy.

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