Reviewed: Mar. 15, 2006

Pretty good, pretty simple....not bad for something quick....I wouldn't make it for a "guest to impress" but it is a nice, one pan, quick home meal.

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The Green One

Cooking Level: Expert

Home Town: Somerset, Massachusetts, USA

Living In: West Newfield, Maine, USA

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Reviewed: Mar. 3, 2006

I made a big oopsie and it still came out fabulous. Made this for a sick friend, as I shy away from cream soup recipes but I want to make this again for my dinner. Used GOLDEN CREAM OF MUSHROOM soup and halved the recipe for 1 person. Used 3 chicken breasts based on reviews that there is alot of sauce. Heated sauce ingredients on stove. Replaced half the wine with chicken broth and realized afterwards that I did not use 1/3 but 2/3 cup. I therefore decided to just cut the chicken breasts into pieces, browned them in the butter/dressing mixture,(Good Seasons Cheese Garlic), added the sauce and simmered on stovetop. In lieu of the rice, I used eggnoodles and omitted the second tbsp. of dressing from the noodles. This was ohhh sooo good! The wine I used was not a dry one but a bit sweet so added about 1/4 cup sour cream to offset any sweetness. Also added a tsp. of roasted chopped garlic to the sauce. Really wonderful and quick easy recipe.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 28, 2006

Yummy! I deglazed the pan with a little wine and then added the pan drippings to the soup/wine mixture. It added a little color and a lot of flavor. I also added fresh ground pepper, used one can of cream of chicken soup and one can of cream of mushroom soup. The Italian dressing mix did not add a lot of flavor to the rice but it was pretty. I also added some garlic herb dry dressing to the soup mixture. What a great company dish!

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ruthie0404

Cooking Level: Intermediate

Home Town: Titusville, Florida, USA

Living In: Woodstock, Georgia, USA

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Reviewed: Feb. 4, 2006

This came out excellent. My date was very happy as it the chicken was very moist with an excellent sauce for both the chicken and rice!

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James

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Reviewed: Jan. 19, 2006

My husband liked this dish. I thought the sauce was too heavy (even with low fat cream cheese and soup.)

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sclisa

Cooking Level: Intermediate

Home Town: Rock Hill, South Carolina, USA

Living In: Fort Mill, South Carolina, USA

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Reviewed: Jan. 16, 2006

I thought this was a very tasty recipe! *10 points*

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Jaz

Cooking Level: Expert

Home Town: Salem, Oregon, USA

Living In: Mcminnville, Oregon, USA

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Reviewed: Sep. 12, 2005

Last night I made this for the first time and was extremely pleased. My husband loved it, too. I used 6 chicken breasts and there was plenty of extra sauce. I made it with a white and wild rice mix and steamed broccoli. We each had plenty for our lunches today, too. My best friend and I share recipes all the time, so I can't wait to share it with her. Thanks, Lori!

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Cooking for Kicks

Cooking Level: Expert

Living In: Andover, Minnesota, USA

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Reviewed: Sep. 4, 2005

To make this a little more tasty, I would wrap each chicken breast in a stip of bacon before putting into the oven. It's really wonderful.

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MRSY8MAN

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Reviewed: Mar. 10, 2005

We thought this recipe was great! My husband is a very picky eater, so I'm just thrilled! I did add red pepper and some fresh mushrooms to the sauce, and my only mistake was to use regular chicken breasts which I de-boned after browning. They ended up a bit too tough! My DH also loved the chicken flavored rice! I may also use low sodium soup next time. Thanks!

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PRESSEDFORTIME

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2004

I took some hints from the others and added strips of red bell pepper on top when baking. Then sauteed some mushrooms in butter, garlic and white wine separately and put on top the chicken before serving. Also cooked rice in chicken broth plus the italian mix. Turned out awesome!

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SHELBS406

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Reviewed: Mar. 8, 2004

This was good. It was a big hit with my 4 year old and 1 year old.

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Kristin Robinson

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Ira, Michigan, USA

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Reviewed: Jul. 9, 2003

I used 6 chicken breasts w/ plenty of sauce to spare. Also, I added some fresh mushrooms in with the chicken while baking and used only 1/2c white wine. Although I didn't see any extra taste in the rice by using the remaining Italian seasonings packet - it looked pretty. Although it *looks* dull (being all white) - it was pretty tasty and overall we were pleased. If I made this again, I might add some red bell peppers to the bake or steamed brocoli at the end to sprinkle overall for some color. Thanks Lori!

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DREGINEK

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Reviewed: Mar. 20, 2003

This is my favorite dish. I double the recipe plus I have added fresh mushrooms and green pepper with a little swiss cheese. I have made this about 10 times and everytime it is better. My best friend says this is her FAVORITE DISH. Try it, you will love it.

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MINNMO

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Reviewed: Feb. 11, 2002

I just got done making this and I'm very disappointed. I found myself desperatley trying to fix it. Have not served it to the family yet but I'm almost embarassed to. The rice was ok, but I will not be making this again. Sorry.

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WENDY MARIE

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Reviewed: Nov. 26, 2001

This was very good. My five year old loved it too.

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diane

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Reviewed: Apr. 30, 2001

This one's a keeper! My toddler even liked it! The only problem I noticed was the 4.7 ounce package of italian-style dressing mix should actually be about .4 ounces. You really only need about 2 tablespoons. This was very tasty and filling.

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