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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Mar. 3, 2008
This recipe is MUCH better if you use regular (not low-fat) Cream of Mushroom soup instead of the reduced fat Cream of Chicken. The soup/sauce ends up being enough for at least 4 portions, so the amount of fat per serving is minimal anyway. I have made this recipe both with regular soup and low-fat - and I will certainly be sticking to the "regular" variety! It's certainly tasty for a quick and easy dinner. (I used whole wheat fusilli for the pasta.)
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Reviewer:

Rachel Emily
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 18, 2008
I chose this recipe as I wanted a healthy dish that was quick and easy to make. This was certainly quick and easy to make and was tasty. I'll definitely make it again.
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Karen
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jul. 2, 2007
I used a full cup of sweet white wine instead of water and it turned out pretty good. I also baked my chicken before hand in an olive oil and cream of chicken soup mixture for about an hour on 300. I simmered my sauce for about an hour while my chicken was baking and it thickened up nicely. All together a hit! Could have used a bit more zip.
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airienette
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jun. 14, 2007
Quickest meal ever. I used perdue roasted chicken shortcuts and cream of chicken soup with herbs. This recipe was very easy to make on weeknight and whole family loved it.
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Reviewer:

apryllshowers
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Cooking Level: Intermediate
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