The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 28, 2002
My husand and I thought this was just "ok". I listened to previous postings and doubled up the soup and milk and was sorry I did as I thought it was too rich and overwhelming despite the fact that I used 98% fat free soup and 1% milk. I won't make this again but that may be due to doubling things that I shouldn't have.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Springboro, Ohio, USA

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The reviewer gave this recipe 0 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 26, 2002
My family loved this. Based on others' experience, I added a splash of white wine, chopped red onion, 1/2 teaspoon Italian seasoning, and a can of artichoke hearts. I thought the amount of sauce and the flavor was just right.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 25, 2002
I followed previous reviews and added 2 cans of soup + 1 cup of milk. I used butter however, for more flavor. I cheated on the spices however, and used Mrs. Dash Italian Blend (a lot of it). I couldn't find Romano cheese except for a 6-cheese blend of Italian cheeses, but it turned out just fine. I also used diced tomatoes instead of sundried. My 5-year-old and husband LOVED it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 8, 2002
Like others, I cut out the butter and just used olive oil, I also used 2 cans of the soup, 1 can of milk, and instead of the sun dried tomatoes, I used diced tomatoes. I added the juice with the tomatoes, but if I were to make it again, I would drain the juice. I also added 1/3 cup of parmesan cheese. Some italian spices would also add some flavor!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 6, 2002
Great recipe! The only change I made is adding a little white wine to the sauce as it was cooking. Will make again!
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Cooking Level: Professional

Home Town: Vallejo, California, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 31, 2001
Did not like this recipe at all. Certainly not enough sauce for a pound of pasta. Added some chicken stock to thin out sauce but still a thick gluey consistency. Would not make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 6, 2001
What a wonderful recipe ... tastes like sauce made from scratch ... even though you get to cheat with the chicken soup !! I added at least double the milk ... and a little extra cheese and sundried tomatoes .... but it was Awesome !! Thanks for an easy recipe I will make again and again !!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 3, 2001
I like a little more sauce for my pasta so I used two cans of soup and added water as well as milk to the sauce. Oh, and I used condensed cream of chicken and mushroom soup. I did not use any butter, just a little olive oil for sauteeing and also sauteed a carton of sliced mushrooms and added that to the sauce. Also stirred in some fresh chopped basil at the end and omitted the dried parsley. Didn't have Romano so I used freshly grated Parmigiano Reggiano cheese which worked very well. When you have a store-bought roasted chicken on hand, this is a very easy, not to mention, a very tasty dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 19, 2001
My whole family loved this recipe - even the kids. They called it " chicken spaghetti " and ate every last bite. I was a little leary of using the cream of chicken soup as a "base" but it was fantastic. I make it several time a month. The great thing is it can be an every day dish or served as a fancy italian dish with salad and garlic bread for company.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 18, 2001
My husband really liked this, as it had a lot of garlic. I sautted the chicken with the butter and garlic at the beginning, and that was good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 17, 2001
This was wonderful! My husband and I loved it, and our 3 year old thought it was okay. I did make some changes based on some of the other reviews and it turned out really well. This is is a terrific base recipie for any pasta dish. The changes I made were: 1/2 bag of fresh spinich, 3 oz of sundried tomatoes (whole bag), 1/2 cup of dry white wine, used skim milk, 1 cup sliced mushrooms, 99% fat free chicken soup, fresh grated Asiago cheese, less butter than specified. I cooked the chicken in the butter/garlic and because I was trying to be quick used frozen chicken tenderloins and jar'd minced garlic. Enjoy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 27, 2001
OH MY! That was just to easy, to be that delicious. What a great quick recipe to make when company is coming over (or just drop in)..they will think you cooked for hours!! I did add more milk(upped it to 3/4c) to make more sauce and it didnt change the flavor. But I still had to leave out some of the pasta, ab 1-2C. It is to dry if you use the whole pound of cooked pasta. I will definitely have to double the recipe next time! lol
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 17, 2001
We loved the recipe! My 10-month-old gobbled down the pasta like it was going out of style, and my husband, who is generally very picky, even ate the leftovers! I added some red onion and a few artichoke hearts for taste, and will probably use a little less margarine next time. GREAT recipe--easy, fast, and yummy, thanks to Perdue ShortCuts for the chicken.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 7, 2001
I made this from ingredients on hand, so subtituted large pasta, and FRESH grated parmesan cheese. I also cooked the chicken in the butter/garlic. This is the finest pasta recipe we have ever had. My 3 and 5 year old grandchildren also loved it.
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Cooking Level: Expert

Home Town: Oceanside, California, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 1, 2001
This was really quite good!!! I just had a couple of things that I did differently---I added Italian Seasoning instead of the parsley, added red onions with the garlic and added some marinated artichoke hearts (yummmmm!) when I added the sun-dried tomatoes. Our family loved this recipe and I will be making it again and again. Thanks Damon
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Home Town: Dallas, Oregon, USA
Living In: Carmichael, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: May 25, 2001
Very good. I think it would be better without the sundried tomato's or chopped very finely. It was extremely good and will definetly make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: May 16, 2001
I really liked this recipe. I used half the pasta, so I thought I had just the right amount of sauce. I also used twice the tomatoes. It is, indeed, mighty garlicky, so next time I may try only two cloves. And it seemed that a whole stick of butter was a bit excessive. 1/4 or 1/3 cup might have worked just as well. But, I ate the entire thing in three days (dinner and lunch) which for me is something new. And I immediately bought another bag of tomatoes, so that I could make it again. A keeper. Thanks for sharing!
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Home Town: Memphis, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 18, 2001
This was a really great recipe. I made it for a pot-luck last night, and it was a huge hit. The only complaint that I have is that it was not as saucy as I'd like. Next time, I'll leave out some of the pasta. I'm also going for more sun-dried tomatoes. Thanks, Damon!
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Cooking Level: Intermediate

Living In: Belmont, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 2, 2001
Loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 19, 2001
I made this dish for lunch and absolutely loved it!! My boyfriend loved the leftovers the next day because there was still so much flavor packed in. Really easy to make and a new favorite!!
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