Reviewed: Mar. 30, 2013

This is the first time I tried this and it was excellent. I made no changes. This would be a great dish for company. I served it with mashed potatoes.

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Reviewer:

Fletchep

Reviewed: Mar. 22, 2013

the taste was ok but just a little weird to me. my kids seemed to like it. I think I'll try it with chicken stock instead of mushroom soup next time.

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Reviewer:

alligatorlaura

Reviewed: Feb. 22, 2013

This is a great week night dinner. I substituted no salt chicken broth for the mushroom soup to accommodate a low sodium diet. I also added 1 tsp of rosemary, and seasoned the chicken breasts with pepper and a little salt. I put the baby spinach on top of the chicken after it was fully cooked, and gave it just another minute to cook with the lid on, otherwise the spinach would have been way over cooked.

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Reviewer:

Lisa

Reviewed: Jan. 13, 2013

I did not care for this recipe.

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Reviewer:

Alesha0127

Home Town: Fort Wayne, Indiana, USA

Living In: Ocala, Florida, USA

Reviewed: Oct. 17, 2012

This recipe was pretty good. I had pre tenderized (seasoned) chicken and put black pepper and salt as I pan fried it. I added a little extra balsamic vinegar and served it on top of spaghetti. The recipe is good as is for balsamic vinegar but with the spaghetti a little extra vinegar made the meal.

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Reviewer:

kraiz

Cooking Level: Expert

Home Town: Manchester, Connecticut, USA

Living In: Concord, New Hampshire, USA

Reviewed: Apr. 2, 2012

This was ok. I had to create the soup from a roux because I don't have cream-of-x soup on hand. Was a little too vinegar-y.

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Reviewer:

acherry53400

Reviewed: Feb. 14, 2012

Really liked this. Did not make any changes and don't think it needed any. Would go good with pork chops too. I would add some mushrooms next time.

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Reviewer:

Mohney138

Cooking Level: Intermediate

Home Town: East Hartford, Connecticut, USA

Living In: Saint Charles, Illinois, USA

Reviewed: Dec. 29, 2011

Not sure how I feel about this dish. Not a whole lot of flavor. I wish I had sauteed some onion as other reviewers did. I also used healthy request regular cream of mushroom soup so maybe that has made it less tasty. I did season the chicken with garlic and onion powder, however. I used a 1/4 cup of balsamic vinegar and should have used a 1/3rd like the recipe called for, I did not find the balsamic vinegar overpowering at all. I think the golden cream of mushroom soup might be key and if I cook this again I won't substitute because the color otherwise is not that appealing.

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Reviewer:

Cooking Level: Intermediate

Home Town: West Haven, Connecticut, USA

Living In: Port Jervis, New York, USA

Reviewed: Dec. 14, 2011

I followed other suggestions and added onion, I also added coriander, rosemary, basil, and a little crushed red pepper. I used 1/4 cup balsamic, and 1/4 cup white wine. I was out of beans, so I reduced the sauce and served over linguine noodles.

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