I loved this recipe but I made a few changes. I seasoned the whole chicken breasts to my taste (salt, pepper, garlic powder and onion powder) and seared them on a large skillet until browned, but not cooked through. I removed the chicken and set it aside, and cut it into pieces. I deglazed the pan with a little juice from the mushrooms, and then added 2 TBSP butter and sauted the mushrooms. I then added the chicken pieces back to the skillet. While the pasta was draining, I used the hot pot in which I cooked the pasta to combine 1 can of mushroom soup, 1 can of chicken soup and 8 oz. of sour cream, then I added the pasta back to the pot. I combined this mixture into the chicken and mushrooms, and then put everything in my 2 qt. casserole dish (it almost didn't fit, and had to watch it so it did not boil over). I topped it with the cheese (maybe 1/4 cup) and served it with EZ Drop Biscuits from this site. It was delicious!!!
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I loved this recipe but I made a few changes. I seasoned the whole chicken breasts to my taste...