Reviewed: Feb. 18, 2003

This was tasty, but pretty salty. I will make again but next time I'll cut way back on celery salt and seasoning salt.

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Reviewed: Feb. 12, 2003

I LOVED this tender chicken and the sauce was fantastic....very tasty ! I cooked it on low for 8 hours and that was perfect. I will save this to make on a regular basis.....So quick and easy !!!

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DAWN SHAW

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Reviewed: Feb. 11, 2003

This recipe was great! Easy to cook and it came out tender and the creamy sauce was to die for! I followed the recipe exactly, no need to change it.

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JENNYD16

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Reviewed: Feb. 8, 2003

GREAT! I added more lemon juice and garlic powder, some fresh mushrooms and a chopped celery stalk.

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BBSORRELL

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Reviewed: Feb. 4, 2003

This recipe is so easy! Just fix some rice to go with it, and it is so good. I used chicken tenderloins instead of breasts, I think it turned out better with these, because they are not so big. The chicken just fell apart, so good. I did not have any celery salt, so I used garlic salt. It turned out good. And for all those weight watchers out there, it is pretty low in points!

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SBBLAKE23

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Reviewed: Jan. 26, 2003

I forgot to thaw the chicken breasts, so I put them in frozen. Didn't have the mushroom and celery soups so we used cream of broccoli, white wine instead of the sherry and still turned out very tender and full of flavor!

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LIA173

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Reviewed: Jan. 8, 2003

My husband and I loved this recipe, he said this is one of his favorites. I used white wine, frozen chicken breast tenders and alot of parmasian, served it over bow tie pasta w/ a garden salad.

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HAPYMICHY

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Reviewed: Jan. 7, 2003

I followed the directions to the letter. This dish smelled up my kitchen and tasted horrible.

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JADARLING

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Reviewed: Dec. 11, 2002

A good easy weeknight meal. I halved the recipe and used only one can of mushroom soup, and eight frozen chicken tenderloin pieces. I put the chicken into the pot frozen, and when I stirred in the sauce, it looked like it would not be wet enough, but by dinner time (about 9 hours later) plenty of sauce had developed to serve over rice. Thanks for this recipe.

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pamc

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Dec. 5, 2002

This was so easy to make! I made it for a family dinner and everyone enjoyed it. Next time I'll use real sherry though. All I had on hand was cooking sherry. I also used cream of chicken soup instead of celery. Served it with basmati rice.

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KARENLEV

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Reviewed: Dec. 4, 2002

Great recipe. Easy and fast to fix.

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SHERRYL.

Home Town: Peoria, Illinois, USA

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Reviewed: Dec. 3, 2002

This recipe is so easy to make - the chicken turns out so juicy. I am definetly saving this one.

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SMKINSER

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Reviewed: Nov. 27, 2002

This was excellent--I cut my chicken into big chunks before cooking (about 2 ") and then served the finished product over egg noodles. My company loved it too, everyone took seconds, and asked for the recipe. YUM!!

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HISANDTHEIRS

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 23, 2002

Very good recipe. I used chicken legs and it turned great. The people who did not find this recipe flavourful may not have used the exact ingredients which I can see would make a difference. The chicken must be seasoned generously with kosher salt, and freshly ground pepper. You must use sherry not anything else as it may not give out the same flavour, and most important of all, use freshly grated "Parmigiano Reggiano" otherwise the dish will be not quite as flavouful as it should be.

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LYNNZUPAN

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Reviewed: Nov. 20, 2002

Very easy and delicious. Made a wonderful sauce to serve over rice.

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Dancing Shoes

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Dallas - Ft. Worth, Texas, USA

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Reviewed: Nov. 11, 2002

The chicken came out very tender...falling apart with a very delicious flavor. I would recomend this recipe!!

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SUE MELOCHE

Cooking Level: Expert

Home Town: Clinton Township, Michigan, USA

Living In: Sterling Heights, Michigan, USA

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Reviewed: Sep. 26, 2002

This was good! I will leave the paprika out next time; it left a slight after taste. I am glad that I had already decided to shred it, because it was so tender it was falling apart. I added sour cream to it too and served it over rice. My family really enjoyed it. Thanks so much!

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Kathy W.

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Glenview, Illinois, USA

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Reviewed: Sep. 21, 2002

This was so easy and yummy. I had company foe dinner and movies last week, and I threw this together before work and let it cook all day. When I got home, I stirred it up, made some basmati rice and a green salad, and presto! Everyone raved over it all night!

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LORIEODONNELL

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Reviewed: Jul. 23, 2002

My family really liked this

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MAXINE56

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Reviewed: Jul. 9, 2002

Good recipe. The chicken was even better the next day.

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VGJG

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Chicken Delicious

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