Little bland for my taste but the fam loved it.

Yum - this is like a chicken version of beef stroganoff - love the sour cream. I didn't change it except I followed the advice of many reviewers and cooked it uncovered so as not to make it soupy. Served it over rice - very nice for a "casserole" - even my casserole-hating husband ate this one.

I browned the breasts in my George Forman grill first for a little extra color and flavor, and then I cut the cooking time down to 45 minutes. It was enjoyed by the whole family and was easy to do after work.

I saw Nicolette's review & I have most of a rotissirie chicken left over from lunch a couple of days ago, so I copied her idea of adapting this to a freezer meal. I used baby portobellos & did not slice them, omitted the celery (was out), doubled the soup & wine (adding a bit extra), added about half a cup of chicken broth, used chopped roasted garlic for the powdered & added about half a cup of sliced shallots. I was also out of sour cream so I subbed 4 oz. of room-temp nuefatchel. I sauteed the mushrooms, then added the bell pepper & then added the shallots. Deglazed the pan w/ wine & added the soup & liquids, allowing it to simmer for a few minutes. Then I added the neufatchel; mixed well & added the chopped chicken. Had some for lunch on top of egg noodles & froze the rest. It was very good!

In a pinch for 'freezer friendly' meals, but not fond of canned cream-of recipes, I found this to be a good base recipe -- better, though, if enhanced. To save some time, I made this on the stovetop by browning the seasoned chicken with the mushrooms, celery, pepper, minced garlic and chopped onion. Then I just plunked in the sauce ingredients (probably added a touch more wine to thin) and adjusted the seasonings to taste. When defrosted and reheated, this can be served over egg noodles or rice. Easy and filling... thanks!

This was really good and easy. I love white wine so I usally like any thing cooked with it. The only thing I changed was adding onions. I will be making this again.

I thought this was great. So easy and tasted great. I just added sauteed onion and it was perfect. Thanks for the recipe. I'll definitly be making this again.

This was OK-the sauce was good served over cooked rice.

This was really good after I tweaked a few things. I cut out the mushrooms, and switched to light sour cream. I sauteed chopped celery, onion, green pepper and minced garlic before making the sauce. I also added all of the spices straight into the sauce rather than sprinkling on top of the chicken. I poured a bit of the sauce on to the bottom of the pan, put the chicken in, and then poured the rest over the top, and did not cover it. The sauce wasn't very watery that way, the chicken stayed moist, and it was pretty flavorful.

Very good. Nothing stunning, but definitely a good meal.

Yummy dish! I substituted cream of celery soup with lowfat/sodium cream of celery soup, sour cream with low fat sour cream, and garlic powder with a bit of real garlic and it turned out very tasty! Tasted even better as leftovers!

Sauteed the mushrooms, peppers and celery (and I added onion to the sautee) before adding to the soup mixture. Easy recipe, a really tender and flavorful dish! Thanks!

This was pretty good. I don't like mushrooms, so omitted them and sauteed the celery and (red) bell pepper, with a couple minced garlic cloves - why use powdered? I also used cream of chicken soup, since that's what I had. This is very similar to an old recipe from Joy of Cooking that mixes sour cream with a can of soup and pours it over the breasts. So I poured the sauce over the breasts. I baked it uncovered to keep the sauce from getting runny, per complaints from other reviewers. Served it over mashed sweet potatoes - very good!

Not bad. Great sauce. Could be done in the slow cooker. Maybe add a little more garlic next time. Would be good over rice.

This is an excellent recipe. I served it with white rice and peas. It was a big hit!! It is certainly something I'll try when I have company over. Thanks!

I actually tried this in the crockpot today. I seasoned the breasts with the paprika, garlic powder and black pepper as called for in the recipe and then browned them in two tablespoons of butter. I placed the breasts in the crockpot, poured the soup mixture on top of them (I did not saute the mushrooms before mixing them with the soup) and cooked it on high for three hours. It turned out perfect. We served it over rice and the whole family really loved it (even my picky seven-year-old!)