Reviewed: Apr. 10, 2002

My family really loves this. I use 6 breasts, the same soup/seasoning/sherry combo. I only cook it for 5-6 hours on low. I take two forks and shred the chicken after about 5 hours, then stir in 1 cup sour cream mixed with 1/4 cup flour for the last hour of cooking. The sherry makes the flavor difference.

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EZimmerman

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Reviewed: Mar. 23, 2002

This dish is very flavorful and so easy to make! It's great served over rice and the kids love it!

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LINLOUMARTIN

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Reviewed: Feb. 27, 2002

For some reason, we did not like the taste of this dish. By no means does this mean the recipe isn't good, we just didn't care for it.

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KRAME00

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Reviewed: Feb. 5, 2002

Can you believe it? My picky as can be hubby loved it! I used asiago cheese instead of the one called for in the recipe. It turned out wonderful!

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Wopalockapino

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Reviewed: Jan. 22, 2002

Nothing to write home about. Perhaps if I'd used the full fat soups my review would be different but because the sodium and fat contents of Campbell's soups are soups are so high I refuse to use them. Using their low fat/low sodium soups results in a not so flavorful dish. I think there must be a misprint as I cannot see how this sauce can accommodate 10 chicken breasts! Any way, I won't make this again.

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CSANDST1

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Reviewed: Nov. 25, 2001

I made this with cream of chicken soup instead of cream of celery, wine instead of sherry, added mushrooms, and omitted the celery salt. It was quick, easy and really delicious - we had it over egg noodles.

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KMB0127

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Reviewed: Oct. 9, 2001

This was a wonderful meal. The sherry was a great touch to make it flavorful. My hubby loved it. We served it over egg noodles.

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KTASS

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Reviewed: Sep. 1, 2001

Easy to make! I cut back on the recipe and only used 3 breasts and 1 can of soup. I also added mushrooms. I then made rice and put chicken on top and poured the soup and mushrooms over that. Wonderful and easy.

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Darla

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Reviewed: Jun. 11, 2001

After reading some of the other reviews, I guess I must have done something wrong. My whole family did not like this at all. I did not like the flavor or taste of this, found very bland.

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RUTH_MARIE

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Reviewed: Mar. 20, 2001

My husband and I LOVE this recipe, it tend to ignore the spice measurements and just go with what looks good, and you can use bottled 'real lemon' lemon juice instead of fresh (2-3 good squirts does it). I also don't salt/pepper anything when I cook...I added extra of the other seasonings and it was wonderful. If you have tried and like 'Anne's Chicken' you'll love this lower fat version that tastes similar!!

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TINA1968

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Reviewed: Mar. 7, 2001

Don't use too much ground black pepper - it makes it extremely "breath taking" if you do that!

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NADINE B TILTON

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Reviewed: Feb. 22, 2001

Easy, simple, and good for hectic days. I used white wine instead of sherry and it was good. My thing is this...I have seen tons of ratings and people say my kid is so finicky and loved this dish...I would serve it to my finicky daughter and no go. My girl eats, cheese, bacon, and sometimes potates...and she is 7. She ate every bite of this chicken and the rice. OMG! I thought she fed it to the cat. hehehe!

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TOMVSGIRL

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Reviewed: Feb. 14, 2001

YUCK!

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TULIPTIME

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Reviewed: Jan. 3, 2001

I was really psyched to do this recipe. It came out very tasty, but one thing I've learned from slow cooking is that chicken breasts just always tend to come out too dry and mealy. If this recipe is adapted to a conventional cooking method then I'll bet it'll be a real winner.

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