Reviewer:

ginamax

Reviewed: May 16, 2011

Delicious! I did top with 1/2 cup slivered almonds before baking just because my last recipe had called for it.

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2 users found this review helpful

Reviewer:

letmecook

Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA

Reviewed: May 11, 2011

This was very good, and I used many of the suggestions from other reviewers (fresh mushrooms, onions and garlic.) However, I did not make extra sauce as one person suggested, and I wish I had. It was a little dry. I would increase the amount of sauce by at least 1/2 again.

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Reviewer:

Hope

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

Reviewed: May 10, 2011

This is absolutely wonderful. I took one reviewers suggestion and sauteed onions and garlic with the mushrooms. Also used a whole 14 oz can of chicken broth. I didn't have any sherry, but added 1/4 cup of grated parmesan cheese to the mixture. Will definitely make again.

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3 users found this review helpful

Reviewer:

momtojjk

Cooking Level: Expert

Home Town: Menasha, Wisconsin, USA

Reviewed: Apr. 13, 2011

Very nice -- lovely! I browned the chicken and the mushrooms in the butter with some olive oil, removed the chicken, and made the roux and the sauce. Then poured the mushroom sauce over the chicken and pasta in the baking dish. I did add a teaspoon of paste garlic to the sauce, and sprinkled sliced black olives on top to look fancy. Seriously yummy! I'm serving it to students tonight, so I went all out.

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Reviewer:

Rhonda K

Reviewed: Apr. 10, 2011

We really liked this dish. I like that it doesn't use canned soup, I try to stay away from that due to the sodium content. I did use fresh mushrooms and sauteed them first with some chopped onion. Very good flavor in this dish. I only had the cooking sherry that you buy in the grocery store, so I added another tablespoon of that to give it more of the sherry taste. Also used half and half instead of heavy cream just to cut down on calories and fat and that worked fine. My husband loves this dish and requests it often. We do top it off with some more grated Parmesan once it's on the plate. Thanks for a great recipe!

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Reviewer:

dixiechickin

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Texarkana, Arkansas, USA

Reviewed: Mar. 31, 2011

This was great! I made it vegetarian by omitting the chicken and adding diced celery and extra fresh mushrooms (and I used veggie broth). I also added two garlic cloves and doubled the sherry. YUMMY!

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Reviewer:

AshleyBT

Reviewed: Mar. 25, 2011

Easy recipe. I had to add spices to give it more flavor.

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Reviewer:

dpdeedee

Cooking Level: Expert

Reviewed: Mar. 7, 2011

I have made this a few times and tonight I made it with whole wheat flour & I have to say that I think it is the best one yet! I won't buy white flour anymore so I didn't have a choice & truly wasn't sure how it would turn out with the wheat flour-I was just nervous about that. But WOW I highly recommend it! Now to find a healthy substitute for the butter and the cream... :)

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Reviewer:

MISSY27

Reviewed: Mar. 3, 2011

This was delicious, with a few minor changes. I substituted Almond milk for the heavy cream to make it a bit lighter. I also used fresh mushrooms and omitted the sherry. I was concerned that it would be kind of bland, but the pepper and parmesan flavor it nicely, without it being too strong. I'll probably make this again, possibly using rotisserie chicken for convenience.

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4 users found this review helpful