Reviewed: Jan. 29, 2008

do not make again

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Reviewed: Jan. 23, 2008

I used what I had on hand and that was milk and turkey. There was not a lot of sauce. With the leftovers I made more white sauce and add more garlic and pepper. I will give this dish a second chance.

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Linda K

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Reviewed: Jan. 23, 2008

Andrew really liked this one!

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JACOBS88

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Reviewed: Jan. 22, 2008

Pretty tasty. I didn't have sherry, so I don't know how that may have affected the taste. Easy recipe too! Next time I might make it a bit saucier. The sauce was absorbed by the noodles during the baking. The taste is much like cream of mushroom soup, but homemade and w/o all those preservatives!

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PIKOGIRL82

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 22, 2008

Great recipe. Very tasty. Easy to make. My fussy teens loved the taste and texture. I used fresh mushroom and added garlic. The little bit that was leftover was delicious for lunch the next day.

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Pam

Cooking Level: Expert

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Reviewed: Jan. 20, 2008

This is a great recipe, easy to make, and my family loves it. I did modify it just a bit and added some crushed garlic and used fresh mushrooms instead of canned.

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Vav

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Reviewed: Jan. 20, 2008

We followed the advice of adding garlic and onion and chicken broth, half and half, and milk for the sauce. This was a tasty treat we are sure to repeat again and again.

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GoneSideways

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jan. 18, 2008

I have a large family so I added a cup of chicken (3 breast total). Instead of boiling the chciken, I baked it for about 35-40 minutes at 350. I had drizzeled olive oil on the breast and sprinkled garlic salt and fresh ground black pepper. I doubled the recipe for the white sauce and used linguini noodles. My family has requested that I make this dish again!! Thank you Mary!

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terrelee

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Orlando, Florida, USA

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Reviewed: Jan. 17, 2008

Great recipe!

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Kay1922

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Reviewed: Jan. 15, 2008

This turned out really great, although I would leave extra prep time for cooking the chicken. I added fresh red pepper and garlic to the chicken, then added the mushrooms to the mixture, and it turned out excellent!

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Julia

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Reviewed: Jan. 13, 2008

I sauteed a clove of garlic with the butter before adding the salt, pepper and flour, this added the extra bit of flavor to this dish that so many found lacking without being overwhelming. I also substituted red wine for the sherry, and the rest of the bottle actually made a terrific complement to the meal at dinner!

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joe

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Jan. 13, 2008

This was so great! Will make this again and again. Husband loved it and made it for my neighbor, who has cancer. She raved about it! I didn't change anything in the recipe.

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vmarie

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

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Reviewed: Jan. 13, 2008

I punched this up with extra Parmesan, spices and veggies and made extra sauce after reading all the complaints about it being bland and dry. Turned out nicely.

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MYRTROSE

Cooking Level: Expert

Home Town: Milford, Connecticut, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Jan. 11, 2008

This recipe is the base of something that will become a regular in my house. I added broccoli and red bell pepper to the pasta because it seemed so bland. It added alot but the pasta was still somewhat boring and on the dry side. Next time I will add more chicken broth and instead of broccoli i think i will try asparagus. In my opinion you should try as it the first time and build from there. Its a keeper but it just needs a little added to it!

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marie_is_me

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Arlington, Tennessee, USA

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Reviewed: Jan. 10, 2008

A little bland , I added truffle oil which gave nice flavor.I also marinated chicken a day ahead in hazelnut oil garlic, parsley and salt which made it very moist.I also did fresh mushrooms , garlic and onions (as others suggested) then deglazed with the sherry .All in all a good recipe.

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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 10, 2008

This has absolutely no flavor at all. For being so high in fat with the heavy cream, I would want it more flavorful. Not sure if I will even try this again and doctor it up. Off to find another Chicken Tetrazzini recipe. :(

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proudmommaof2

Cooking Level: Intermediate

Home Town: Edmond, Oklahoma, USA

Living In: Bedford, Texas, USA

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Reviewed: Jan. 10, 2008

This was an ok recipe. Like other said it was bland. I spiced it up with garlic and other things, but didn't seem to help in the end. Not sure if I will make it again

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Lisa

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Reviewed: Jan. 8, 2008

made this for lunch with leftover chicken and didn't have sherry but had Chinese cooking wine so i used it and was worried that it might taste funky but it was delicious. i also threw in some chopped parsley. will make again.

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PAT213

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Denver, Colorado, USA

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Reviewed: Jan. 8, 2008

This was a great base recipe. Like some of the other reviewers I added ingredients according to my tastes. I added onion and fresh mushrooms after sauteing them in butter and garlic. I will make this again but cut back on the amount of flour in order to get a creamier sauce.

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