Reviewed: Jan. 26, 2006

Like so many others, I thought this was salty even though I omitted the celery salt. I used low-sodium soups so I think it might have been the cheap cooking sherry I used. When will I learn never to use a wine bought in the condiment section of the grocery store! ;o) While it was a little salty, it was still pretty good. I also used thin chicken breasts & thought they were a little overcooked; I only cooked them on low for about 6 hrs... maybe it was because I only used four breasts? I added some chopped mushroooms & celery because I had some on hand, then I added 3 cloves of minced garlic because I love garlic. The garlic did complement the flavors of the sauce a lot. I added a little more than 1/2 c. of low sodium chicken broth to the sauce about halway through the cooking..,.I guess it needed it because of the lack of juices from the missing chicken. I did not add the parmesan to the crockpot (so I can't blame the saltiness of the sauce on that). Instead, after it had cooked, I transfered the chicken to a glass baking dish & sprinkled them w/ the parmesan & put them under the broiler until the cheese was melted & golden. Then I poured the sauce around the chicken, being careful not to pour it on the chicken, thereby maintaining my beautiful cheese topping. I served it w/ boiled new potatoes (really good w/ the sauce) & pan-fried asparagus (from this site). All in all a very good meal but it will better the next time I make it w/ a quality sherry.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jan. 24, 2006

This was soooo good. I ended up putting in a cup of white wine and using 1 can each of 98% fat free cream of chicken and cream of mushroom soups

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binkyj826

Cooking Level: Intermediate

Living In: Waltham, Massachusetts, USA

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Reviewed: Jan. 22, 2006

I'm giving this one five stars because it was so easy and the entire family loved it. The picky eaters even like this one. Great over noodles.

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CLYNCH1

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Reviewed: Jan. 14, 2006

Husband raved - wonderful flavor and very easy to make!

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SMC90

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Reviewed: Jan. 8, 2006

This is really good. I used 2 cans Campbell cream of mushroom soup, used dry herbs since I didn't have any fresh at hand and about 1/2 hour near the end, added 1/2 c cream and about the same of added parmesan cheese. Yummy!

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michellew

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 4, 2006

This recipe was delicious. Wonderful smell while cooking. I served this dish with long grain and wild rice, and a hearts of romaine salad with Basalmic Vinagrette dressing...my guests asked for seconds, and the recipe!

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MISSMARISA

Cooking Level: Expert

Home Town: Milton, Vermont, USA

Living In: Wantage Township, New Jersey, USA

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Reviewed: Nov. 23, 2005

This was quick and easy. The dish has good flavor. However, I will reduce the salt the next time I make this.

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sherric

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Reviewed: Nov. 21, 2005

Nobody in my house liked this one, sorry.

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CHERYLTOM

Cooking Level: Intermediate

Home Town: Rapid City, South Dakota, USA

Living In: Atascocita, Texas, USA

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Reviewed: Nov. 17, 2005

Very good dish. Quick & tasty. I noticed that other raters said it was salty so I omitted the celery salt and some of the cooking sherry. However, I found it to need more salt! So next time I will try it with the celery salt. Very creamy sauce, tender chicken and very easy. Definitely a keeper! Rice or egg noodles are a great compliment.

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cookpro

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Reviewed: Oct. 13, 2005

This recipe has quickly become a family favorite. It's so fast, easy and the chicken just melts in your mouth. YUMMM!

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Marianne

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Reviewed: Sep. 29, 2005

As other posters said "too salty!" i ended up adding half and half and brown sugar to decrease saltiness (which probably negated the fat free soups i used-98% ff cream of mushroom and cream of celery) I usually make this with just cream of chicken soup or cream of mushroom. I wouldn't cook with cream of celery again! chicken was VERY tender which was the main plus. I'll go back to doing it my way.

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sativaspitzer76

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Reviewed: Sep. 28, 2005

This recipe gets points for ease but what it offers in convenience it lacks in flavor. To make it appealing to my family I had to add more ingrediants than the original recipe called for. The whole family liked it but only after I had altered the recipe so it barely resembled the original. I added more spices, spinach, garlic, shredded carrots, plus I doubled the sherry. Good thing I started preparing this early. This is a solid base for a more detailed dish but in my opinion, it doesn't stand on it's own. I'm sorry, thank you anyway.

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LIZ5

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 11, 2005

I tried this with boneless skinless chicken thighs and it seemed a little over-cooked. Probably will try again with chicken breasts as recommended.

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ZOEANNESMOM

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Reviewed: Sep. 8, 2005

A five star recipe with some modifications. First, I went with two cans of cream of mushroom, as I don't like cream of celery. Then, add a touch of dill weed, a spring of rosemary, some cayanne pepper if you like to spice things up like I do, and as much garlic as you so choose. It came out much more flavorful than the soup mix alone. You gotta spice it up a little and you'll have a new flavor-craze.

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JEANINEGRANT

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Reviewed: Aug. 29, 2005

I used the 98% fat free soups, and took the advice here about not adding any salt... I think I used too much parm cheese for my husband's (I'm a vegetarian, made it for him) taste, however... BUT the chicken was sooooo tender. The sauce was a tiny bit weird but the chicken was wonderful, he said.

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SHINY74

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Reviewed: Jun. 11, 2005

I am giving this 5 stars for ease, and 3 for taste. It was nothing extraordinary in the taste department (although it was good), but it was unbelievably easy & fast! I used cream of chicken, not cream of celery, and omitted the celery salt because I hate celery. I also added a bit more cheese and used thighs instead of breast, dark meat is my preference. Fabulous if you are short on time, and need supper ready when you get home! I will probably make this again.

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SWEETSONGBIRD

Cooking Level: Expert

Living In: Mcguire Afb, New Jersey, USA

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Reviewed: May 23, 2005

The chicken was wonderful and very tender. However, the cooking wine taste was a little too strong. I would probably use a little less wine next time. I served it with rice and veggies and it was a good mix. Will make again with less wine.

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DEMOREO

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Sauk Rapids, Minnesota, USA

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Reviewed: May 16, 2005

I had made a recipe almost the same as this several years ago and have been trying to replicate. This is so easy and so delicious. I used half the chicken and same amount of liquids so I have enough gravy to serve the chicken with rice. My favorite!

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LANDJ0213

Cooking Level: Expert

Home Town: Richton Park, Illinois, USA

Living In: Worth, Illinois, USA

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Reviewed: May 4, 2005

WONDERFUL! I've never cooked with wine before, always substituted chicken broth, but the wine made all the difference. I baked this at 350 for about an hour and 15 min and served over egg noodles. The chicked was SO tender and the sauce perfect. I used 5 chicken breasts but kept the sauce recipe as is. A keeper!!

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AINSLEYSMOM

Cooking Level: Intermediate

Living In: Bismarck, North Dakota, USA

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Reviewed: Apr. 15, 2005

The chicken was moist, tender and flavorful, but as other reviwers have noted, the sauce was too salty even though I'd skipped the celery salt. I suspect that most of the saltiness was due to the parmesan, which had disappeared into the sauce during cooking. I halved the number of chicken breasts but made the full quantity of sauce and cooked the dish on low for 7 hours. At that point, the chicken was cooked but the sauce was extremely salty, so I removed the chicken, added 1/3 cup of white wine and 1/3 cup of milk to thin it (didn't have any cream or half & half to hand), and 6oz of sliced white mushrooms. After stirring the sauce, I replaced the chicken and cooked it on low for a further half hour. The modified sauce was creamy and tasty without being too salty. I'll make this recipe again, but next time I'll omit both the celery salt and the parmesan, and add the extra 1/3 cup of white wine from the start.

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Sam D

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Chicken Delicious

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