Recipe by DANIELLE M.
"A thick, creamy mushroom sauce served over golden brown chicken breasts and linguini. Easy and satisfying. Crusty bread is always good for dipping in the sauce as well."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves
salt and pepper to taste
button mushrooms, sliced
Marsala wine, divided
1 (10.75 ounce) can
condensed cream of chicken soup
1 (10.75 ounce) can
condensed cream of mushroom soup
chopped fresh rosemary
chopped fresh thyme
1 (12 ounce) package
uncooked linguine pasta
This is a winner! The sauce is so velvety and delicious. I added a clove of garlic to the mushroom mixture because we love garlic. Also, I used only one skillet for everything. Brown the chicken,remove it; add the mushrooms, seasonings and wine & reduce it. Then add soup mixture to same skillet. Pour over the chicken and bake. Then you have only one skillet to wash! This recipe is a MUST TRY! You won't be disappointed!!! For the reviewers who thought it was bland, just add more rosemary, thyme & garlic.
This was easy and made alot of sauce to bathe noodles in, but it was just ok. The sauce turned out thick and creamy but the Marsala flavor was a little overwhelming. I actually had a can of cream of mushroom and cream of chicken in my cabinet that I was trying to use up, so that was my main reason for trying this recipe. I would not go out of my way to make it again though.
This was a good recipe. This was the first time I made it and I wanted to share some things I did to cut down on the fat and calories. I used half the amount of butter, reduced fat soups, and fat free half and half (instead of the heavy cream). My husband and I thought it was very tasty!
Danielle, I wish I could give this more than five stars because this recipe is certainly worth it! Not only delicious, but also a great company dish. My family raved!!
My family really enjoyed this. Think this is an adult dish. Really tasted great on a cold fall night. Served it with broccoli and french bread.
Made ahead in morning and popped it in the oven for 45min. at 300. Served over noodles as suggested.
I have been making a variation of this recipe for over 5 years. I do not put in the herbs, and I place my meat & sauce atop white rice rather than pasta (it's less messy and the rice absorbs the moisture and flavor so well). Everyone I've ever shared it with has said that it's simply "TO DIE FOR"!!!
Aboslutely fabulous! I used golden mushroom soup, added a envelope of italian dressing mix, and a dollup of onion and chive cream cheese. SErved over angel hair. Awesome
This is a wonderful recipe!! I'm definitely not a cook and even I pulled this one off. The chicken was moist and delicious. I didn't have any rosemary or thyme to use, but it still came out delicious. My boyfriend even said it was gourmet restaurant quality. I will definitely be making this dish over and over again. Thanks Danielle!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 468
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make an easy baked chicken tetrazzini.
What's cooking in Ellington? This creamy, satisfying linguine.
Grilled chicken strips are served with spaghetti tossed with veggies and pesto.