Reviewed: Jun. 8, 2010

I thought it was ok the rest if my family didn't think the same thing. It just didn't stand out, I thought it was bland. I don't think I'll make this again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

yadikeith

Cooking Level: Intermediate

Reviewed: Jan. 29, 2010

Not a lot of taste and very bland won't make again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Carrie

Reviewed: Jan. 24, 2010

I used all fresh veggies,2 garlic cloves instead of garlic powder, green pepper 1/4 cup(chopped)1 4oz jar of pimentos,1 small red onion,Sea salt and low sodium chicken broth instead of the water.I also used freshly grated parm and more of it about 1/2 cup.With these changes this was a great recipe.My kid's and i loved it.I also used whole wheat linguine.I will make this again with my changes as is VERY bland.Thanks for a good base recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Tara

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

Reviewed: Nov. 17, 2009

I made this recipes to a T and the flavor just was not there. I dont normally cook w/ frozen vegies always fresh and I now know why. My husband didnt not like it either..what a waste of 3 chicken breast.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

tssn88

Reviewed: Oct. 5, 2009

Loved it! I didn't have california mix so I used regular mixed veggies, which probably took away a bit. I added quite a bit of garlic to give it more taste, but I add garlic to just about anything. I am a college student so this recipe is perfect since it is quick and pretty inexpensive.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mellie08

Reviewed: Nov. 21, 2008

This came out pretty good. My chicken came out a little dry, but I think that's because it got freezer burn on it. Everything else was good.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Sarah

Cooking Level: Beginning

Reviewed: Aug. 29, 2008

Making this recipe for my family did not enhance my reputation in the kitchen with my kids! Maybe using the regular soup, rather than low-fat would've helped. We won't make it again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

kallen1206

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.)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Rachel Emily

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

Living In: New York, New York, USA

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Karen

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.

Was this review helpful? [ YES ]
3 users found this review helpful