The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 17, 2009
Positively Delicious!
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Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA
Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 11, 2009
OMGosh! Wonderful. I followed other users advice. Cooked chicken in 1 1/2 tsp of italian seasoning before adding. Used half whip and half milk. Double the artichoke hearts! Used penne pasta. 20 oz of pasta feeds 4 adults. Will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 19, 2009
Very yummy! I used a can of milk instead of cream, pan cooked my chicken with EVOO, used fresh garlic, added mushrooms and left out the olives. We both loved it! I will add this to my regulars!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 5, 2009
Made this last night. Followed recipe except did not have enough mushrooms. It was super. My 17 yr old came home later and said what is this white stuff it is sooo good. Ate the rest for lunch. Thanks Douglas, will make again with the right amount of mushrooms next time. Served on top of white rice. 2 thumbs up!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 16, 2009
I used half the feta, no artichokes, half the bacon, and substituted 1/2 cup sour cream for the heavy cream. It was ok, but was kind of heavy. Next time I'll use a full package of bacon (personal preference) and half a can of the cream of mushroom soup and will try the heavy cream instead of the sour cream.
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Cooking Level: Beginning

Living In: Houston, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 16, 2008
Yea, not really impressed. It was ok, not really all that tastey. I mean it is good, but nothing to brag home about. I too think it was the cream of mushroom soup, that I disliked. I probably wont make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 9, 2008
This is a good rich chicken dish that satisfies all your cravings. I served it with angel hair pasta.
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Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan
Living In: Bellevue, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 5, 2008
Thank you so much for this recipe. You combined several of my absolute favorites: olives, artichokes, mushrooms, feta, parmesan, bacon... it's the ULTIMATE in comfort food to me. I follow the recipe except as far as measurements go, I rarely measure anything, I just toss in however much seems right. Also, this absolutely does NOT need the penne. Spectacular without it.
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Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA
Living In: Fairbanks, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 18, 2007
We really liked this!
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Cooking Level: Intermediate

Home Town: Buffalo, New York, USA
Living In: Kenmore, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 19, 2007
I cooked the chicken in chicken broth and then used a little of that for the mushrooms instead of bacon grease. I doubled the chicken to 2 whole breasts, but didn't use quite as much mushrooms (I didn't read the recipe amt before I went to the store). I added the garlic to the end of the mushrooms cooking time. I substituted whole milk for the cream. I left out the olives. I didn't add any salt or pepper. I think adding 8 ounces of feta would be ok - the size of unflavored feta. It melts in and not overly feta tasting. (I will do this next time). Recipe suggests serving over penne pasta- it was saucy enough I dumped pasta into casserole. If you have leftovers, may need to add a little more milk or soup. (Other than that, I followed the recipe EXACTLY!) :) Recipe has a wonderful bacon flavor as a leftover.
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Cooking Level: Expert

Home Town: Altoona, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 27, 2007
This dish turned out to be pretty intresting. My husband loved it. I just thought it was alright. I think it would've been a little better with an alfredo base instead of the cream of mushroom soup.
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Cooking Level: Intermediate

Living In: Elkhart, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 2, 2007
I changed a few things, but overall, it was incredibly tasty! I ommitted the black olives, feta and cream... I added onion, 1 C sr cream, 1/2 cup milk, and 1/2 C white whine. So, so good... I didn't even serve it over anything... came out almost stew-like. Really delicious... my kids loved it!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 16, 2007
This recipe was absolutely delicious! I doubled the artichokes it called for, and used about 3/4 of a can of olives. It was great! A definate keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 15, 2006
I didn't feel like a store run so I used what I had. No mushrooms so I used onions and pimento. No cream but I used about a third cup half-n-half. Skipped the black olives and subbed a good garlic cheese for feta. The bacon was wonderful and we loved the dish. Next time I'll add the mushrooms.
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Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 3, 2006
At first I liked this but the more I ate, the more bland it did become, especially after mixing it with pasta. My husband enjoyed it, however, that is why it gets 4 stars. I think you may get better results just using jarred Alfredo sauce. Used more chicken (just cooked with the bacon). I didn't use anywhere the amount of bacon the recipe called for.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 9, 2006
We have made this several times, including for company. It is soooo excellent!! I omitted the olives and served it over penne pasta. Delicious!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 26, 2006
I liked this recipe more than my fiance, who didn't think that all of the flavors meshed well together. We used half-and-half and tossed it with pasta. The sauce was very creamy and abundant, but the flavor of the feta and parmesan got lost in it. I had to sprinkle some shredded mozzarella on top to give it the cheesiness that I was expecting. Actually, without adding black pepper and extra cheese it was surprisingly somewhat bland.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 15, 2006
This was good, if I make it again I will do a few changes. I wouldn't use so many mushrooms, you don't really notice them so I don't think it would be missing anything. I wouldn't use cream, maybe half n half or light sour cream, it was way too rich for my family. And I doubled the artichoke hearts, shouldn't have done that. It tastes gourmet, but is really very simple.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 18, 2006
This recipe was soooo easy and was delicious. I know you're not supposed to rate based on your changes, but I think it still would have been fantastic without the few changes I made. I used way more parmesan and used about half, maybe three fourths, of the cream suggested. I also used a 12 oz jar of artichoke hearts instead of a 6.5 oz jar, we're big fans! ABSOLUTELY FANTASTIC.
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Cooking Level: Intermediate

Living In: Tallahassee, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 10, 2006
I thought after reading the reviews, this would be a very rich recipe. So to change this, I decided to not add the feta (don't really care for the taste anyway). Substituted a cup of low-fat milk & a pint of sour cream and much more parsesan cheese to the recipe. Otherwise, I followed it pretty much-probably less bacon too & used canned mushrooms. I wasn't sure the flavors would mix, but I put in the mushrooms anyway. I will share this recipe with friends, which is my highest compliment!!! :)
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Cooking Level: Expert

Home Town: Pinckney, Michigan, USA

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