The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 17, 2004
It was good, but not as great as I expected. I thought it was a little bland, but maybe its because I used the healthy version of the soup. Next time I will make more sauce-I like a lot- and perhaps some more garlic or other seasoning.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 9, 2004
This recipe was very tasty and pretty easy to make...I used whole wheat pasta and it was great. I would add less butter next time as I don't think that much butter is necessary. Also used fat free soup.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 30, 2004
The soup was the overwhelming flavor of this dish. I would not make this recipe again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 16, 2004
The sundried tomatoes added a lovely sweetness to this recipe, it was pretty good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 31, 2004
Excellent! My husband loved it and it is very hard to get him to try and like new foods. This is easily converted to a "light" recipe by using skim milk, whole wheat pasta, and 1/2 the fat cream of chicken soup. Also, doubling the veggies (I used mixed frozen veggies) increases the health value. Very yummy and will make again!
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Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada
Living In: Newmarket, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 8, 2004
This made a great dinner, and it was relatively easy too! I did have to make a few alterations. I found that the recipe was salty enough without the additional 1/2 tsp; that may have been affected by the salt content of my cream of chicken soup. I recommend you season the sauce to taste. I also added a touch more milk to thin the sauce, and had to use parmesan instead of romano. All in all, a good recipe. Thanks Damon.
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Photo by Sarah Read

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 4, 2004
This recipe was great ! easy to make and delicious although the second time i added more milk because following the recipe made the sauce a little too thick for me
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 20, 2004
This recipe is very simple and very good. My family is still raving over it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 17, 2004
Wow! This is definitely a keeper! I marinated the chicken breasts in a garlic and onion marinate for an hour then baked them. I used half a package of farfalle pasta (either that, or double the sauce), added a package of fresh mushrooms, 1/2 ts of Italian spices and 1/4 ts crushed red pepper. I also used 1/2 cup of sun-dried tomatoes packed in oil - make sure you cut them up small. What a great, easy meal! My husband and mother just loved it! As good as Olive Garden.
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Cooking Level: Expert

Home Town: Lakewood, New York, USA
Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 31, 2004
WOW, Excellent recipe!! The only thing I changed was I used linguine instead of farfalle pasta. Will do again many times! Was a hit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 30, 2004
This recipe was a huge hit with my parents. Since I am a new regular in the kitchen and am still have a lot to learn, my parents are always a little leery to eat my dinners. This was the first thing I made that made them say "WOW!!!" My Dad said it was just as good as going to the Olive Garden. This recipe is supposed to serve eight, but the three of us finished it off very quickly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 29, 2004
cooked exactly as the recipe said and was delicious. Thank you
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 7, 2004
I loved this recipe!! I used sundried tomatoes in oil and added more than the recipe called for, plus I added baby bella mushrooms, and used low sodium soup. It was great. Definitely a keeper!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Jun. 15, 2004
This dish was so salty!! I followed the recipe exactly, so I'm not sure where it went wrong. I was disappointed because it had all our favorite ingredients in it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jun. 8, 2004
I love this recipe. It's different and tasty. No one would ever know you put cream of chicken soup in it. DELICIOUS!!!!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Jun. 3, 2004
I made a meatless (no chicken), slightly altered version of this, and it stilled turned out good. Here's what I did: I used about 2 T. oil instead of the butter. I addded 1 t. paprika, only a dash of salt, and 1/4 cup grated parmesan cheese (instead of Romano). I mixed cooked spaghetti noodles (they were leftover--maybe 3/4 pound?) with the sauce, poured it all into a sprayed casserole dish, topped it with fresh tomato slices and then shredded Cheddar cheese, and baked it in the oven for about 30 minutes. Yum!
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Cooking Level: Expert

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: May 25, 2004
This recipe was about average, If I make it again I will use the oil kept sundried tomatoes instead of the dried. The recipe was generaly lacking in flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: May 11, 2004
this was such an easy recipe and everyone loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 28, 2004
Very rich, but very good! The only thing I changed was using reduced sodium/fat soup and parmesan cheese instead of romano. Delicious with salad and good crusty bread!
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Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 15, 2004
All of my roommates, my boyfriend & I loved this! I will definately be fixing it again. I used low fat cream of mushroom soup (instead of cream of chicken), olive oil (instead of butter) & skim milk. The only other change I made was that I didn't cook the chicken before adding it to the pan so I just let it simmer until the chicken was cooked through (about 15 minutes total, I think). When I make it again, I'm going to cut the pasta by half. Yummy & Easy... just the way I like 'em! Thanks!
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Cooking Level: Beginning

Home Town: Thomson, Georgia, USA
Living In: Atlanta, Georgia, USA

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