Chicken Stroganoff II Recipe Reviews - Allrecipes.com (Pg. 2)
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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Reviewed: Jan. 10, 2004
This recipe is very good as it is. I added more mushrooms because I like them a lot. Other than that, this is very good.
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Reviewed: Feb. 26, 2003
I may have made it wrong but my sauce turned out a salmon pink color. It would be great for someone who really likes tomato flavor but I think it had too much tomato in it. It just wasn't for me. My husband liked it though.
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Reviewed: Oct. 29, 2002
This dish is fairly tasty and definetly easy to make but wasn't the best I've ever made. It was average. I might try it with some bacon next time.
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Reviewed: Apr. 21, 2001
This is an excellent alternative to beef stroganoff if you don't eat beef. The tomatoe soup and the sour cream are a difficult mix to master even in the beef recipe. The mixture can't be too hot when you add the sour cream otherwise it causes the fat and the cream to seperate. If you take the pan off the burner and allow it to cool and then add the sour cream immediately before serving, it is well worth the trouble!!
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Reviewed: Sep. 26, 2000
The tomato soup/sour cream mixture did not work well.
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