Reviewed: Jan. 26, 2011

Even my kids loved this. I did follow the recommendations from other raters and added worcestershire sauce, more mushrooms and used 2 regular cans of tomato soup. It was very tasty.

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Reviewer:

Mom2Ben

Reviewed: Jul. 9, 2010

I read reviews and made changes- substituted cream cheese for sour cream, fresh chopped garlic for powdered garlic, olive oil for vegetable oil. I added 3T of Worcestershire sauce. Very delicious-pure comfort food!

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Reviewer:

bayers

Cooking Level: Expert

Home Town: Shenandoah, Iowa, USA

Living In: Caldwell, Idaho, USA

Reviewed: Jan. 17, 2010

i made this to the tee and i thought it was average, i am not sure what could have been added, my husband used red pepper flakes and still ..eh? thought it was bland and tasteless i had everything on hand so i thought why not, next time i will stick with soup and grilled cheese

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Reviewer:

andies1321

Cooking Level: Beginning

Living In: Buffalo, New York, USA

Reviewed: Oct. 8, 2008

Good flavor and easy to make.

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Reviewer:

yummy mummy

Cooking Level: Intermediate

Reviewed: Jul. 27, 2008

Scaled the recipe back to serve two. My husband enjoyed this recipe very much. I liked it rather well, too, but thought the tang of the tomato soup was a bit much. I used fresh mushrooms instead of canned and tossed in a few grape tomatoes, simply because I had them on hand. I would make this again but will go lighter on the tomato soup.

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Reviewer:

cdarbs

Cooking Level: Intermediate

Reviewed: Nov. 4, 2007

I thought initially that the recipe was basic so I changed it a little bit. I added spinach to the chicken, (10 oz. frozen chopped spinach). I added Mexican cheese, (handful), and 1 cup spaghetti sauce into the soup mix so it didn't taste like fry sauce. I used basil and garlic penne from pappardelle's pasta and whole wheat penne instead of egg noodles. Of course I added much more pepper. This made all the difference. The recipe was definitely a good base. Thanks!

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Reviewer:

DeLacy

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Winter Park, Florida, USA

Reviewed: Jul. 28, 2006

I loved my mother's beef stroganoff as a child but don't eat beef any more. I've tried several substitutes but haven't been satistfied. Until I tried this one! I loved it and will definitely make it again.

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Reviewer:

hardtofigureout

Cooking Level: Intermediate

Reviewed: Nov. 15, 2005

This recipe was not for me, it turned out bright pink just did not care for the sour cream and tomatoe mixture flavor. Think it might have been good if I would of used a can of cream of mushroom instead of tomatoe.

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Reviewer:

Texas Girl

Reviewed: Jan. 27, 2005

I was looking for a cream based stroganoff recipe for chicken and I stumbled upon this recipe. I wasn't too crazy about the tomato soup so I used cream of mushroom instead and I added a 16 oz. container of sour cream. I served it over egg noodles and it was a hit! The onion soup made it taste a bit like onion soup dip and it makes your guests wonder what that delicious secret ingredient is. This modified version is going into my rotation!

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Reviewer:

MOPARBUNNY

Reviewed: Jun. 13, 2004

This was really good and was a hit with the family, only thing I changed was I used 2 10 oz cans of the tomato soup insted of the 26 oz can. Next time I make it Im going to put in more mushrooms.

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3 users found this review helpful