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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jul. 3, 2008
YUM!! I made this last night for my family and it was a big hit with them. I cut the recipe in half for us 4 but next time I'm going to use the whole can of cream of mushroom soup to make the sauce a little thicker. This recipe is a keeper. Another nice thing about it is that it only takes 30 minutes to bake. It's a quick and easy recipe.
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Reviewer:

newivi
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Apr. 26, 2008
Really yummy! Very easy to make.
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Reviewer:

Elizabeth
Photo by Elizabeth
Cooking Level: Intermediate
Living In: Cedar City, Utah, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 8, 2008
I have been making this recipe forever. I sometimes alternate the mushroom for cream of chicken soup. I also add garlic, onions and dash to the casserole and cook it at 325 for 2 hours. This chicken can also be served with egg noodles.
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Reviewer:

Kamal
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 29, 2007
My husband and son loved this dish. I used raw cubed chicken breast, mixed frozen vegetables instead of broccoli and egg noodles. I added a little more milk and some sour cream. Delish.
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Reviewer:

alli
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 21, 2007
Excellent !!!!!!!! I used left over chicken, broccoli and brown rice. I also used Chicken broth instead of milk. I also topped it with chedder cheese and Frenches Onion rings. My family loved it. I'll definately use it again and even make it for pot luck.
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2 users found this review helpful

Reviewer:

Mella
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