Reviewed: Nov. 7, 2009

I followed the recipe exactly. It is very good but needs some extra flavor. Next time I will add some mushroom soup. Definitely a make-againer!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

April

Cooking Level: Expert

Home Town: Vauxhall, Alberta, Canada

Living In: Sexsmith, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2009

Husband liked it, but I wasn't impressed.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Stephanie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2009

I have never, ever written a review for a recipe in my entire life, though I have used many recipes off of this site and more. This recipe compelled me to write one for the first time ever. It was so much better than I anticipated! I loved the idea of using a can of cream of mushroom soup mixed with the broth so I did that. Also, I sauteed the mushrooms first with some garlic as indicated by another review. I did add baby spinach in with the sautee of mushrooms and garlic and found that to be an added extra taste that I personally love. Oh, yes, I did use panko bread crumbs instead of italian because that's what I had on hand. This dish tasted like something served to you in a high-end restaurant. Please try it! I couldn't give it more than 5 stars or I would have.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lily

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2009

I am not a good cook at all, but I made this and it tasted fantastic. I followed everyone else and added condensed cream of mushroom and sauted the mushrooms with garlic and it was so yummy I can't wait for left overs

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LilSeagull

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2009

It was delicious! I thought it might be very rich and heavy being that it's breaded and covered with cream of mushroom soup AND covered with cheese, but it was a wonderful balance of flavors. I wouldn't change a thing accept to add more mushrooms but that's just because I love mushrooms :-)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

NanC

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2009

Great recipe! I did what others suggested. Only I used large portabella mushroom heads that I sliced and sauteed with a few cloves of garlic, fresh chopped Rosemary, and finely minced onions in olive oil but just lightly. I mixed one can of creme of mushroom soup and chicken broth in a long glass cooking dish. When I beat the egg I added pepper and salt. I also used Italian seasoned bread crumbs. I lined the bottom of the cooking dished with the mushrooms and put the chicken on top then another layer of mushrooms and sautee mixture and topped with a generous layer of mozzarella cheese! Very yummy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Meghan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2009

Easy and delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ConnieHR

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 23, 2009

Delicious and Delectable, this recipe deserve the highest ratings. I was so tired of eating the same old dishes and decided to try this one. My son who hates mushrooms was very critical just from the name of the dish, but he ate every drop from his plate...even the mushrooms. I followed the reviews and sauteed my mushrooms in olive oil and garlic. I used italian breadcrumbs and skinless boneless chicken thighs that had been marinated in garlic and butter. I also mixed the chicken broth and cream of mushroom soup together and poured it over the chicken thighs in the baking dish then topped with more sauteed mushrooms. About five minutes before I took it out of the oven I laid the mozzarella slices on top of the chicken until it was bubbly. I also made wild rice and sauteed spinach with garlic. Talk about delicious. It was great and my family loved it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ChefNik213

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2009

Fantastic! Like so many reviewers, I sauteed mushrooms (I used 5 cups because we love them so much) with onion and garlic and lots of seasonings before adding them to the dish. I added seasonings to the breadcrumbs and added a can of cream of mushroom soup to the chicken broth. I left off the cheese and am glad I did--it produced a healthier meal that had a TON of flavor. Had I not added so many seasonings I suspect the meal would be rather bland. The chicken was stellar--it was so moist that I double-checked several times to make sure it was cooked! I will cook chicken this way in other recipes from now on--it really is scrumptious. I served this with lightly buttered egg noodles. Definitely a keeper!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Deano

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 14, 2009

Yum! Based on reviews I did make a few changes. I used presliced baby portabella mushrooms and threw them in with some olive oil, garlic, and onion bullion cube. I also used boneless fresh chicken tenders because it's what I had on hand. I added a can of cream of chicken soup with the broth. (Cream of mushroom makes more sense but I didn't have any) I also added my cheese during the last 10-15 minutes of baking as many others suggested. I served it over brown rice and it was so good! My husband doesn't like mushrooms so he just picked his out and left them for me. He still enjoyed the chicken though. I think next time I will add some spices/herbs to the bread crumbs.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

hnebel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 13, 2009

Husband loved it. Made it exactly as recipe states. Next time I'll saute the mushrooms a little.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amanda H.

Cooking Level: Beginning

Living In: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2009

This was great and my whole family loved it. As suggested by others, I added a can of cream of mushroom soup to the chicken broth. I also used about 5 cups of mushrooms and sauteed them first in garlic, olive oil, worcestershire, and a little butter. Thanks for the fantastic recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

XTEENK

Cooking Level: Intermediate

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2009

This was my first time cooking for my girl friend, and ever. This was a easy recipe to follow that turned out awesome. It was so tasty when served with wild rice. Had a fruit with Dreamwhip for dessert to top things off and induce severe food intoxication and bliss. :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Gary D

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2009

It was alright but lacked any zip. It really needs added salt and herbs to make it interesting. The mushrooms and cheese gave it a slight "sour" taste and smell that put me off.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GingerbreadMommy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2009

This is a very good basic recipe, but would probably be a little lacking in flavor if made as is. I browned the chicken in olive oil and garlic instead of butter, and reduced what was left in the frying pan with broth and white wine before pouring it over the chicken and mushrooms in the baking dish. The chicken was very moist and the sauce at the bottom of the dish was fantastic. I will definitely make this dish again. The cheese didn't seem to add much to the flavor, and I may omit it next time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

E. W.

Cooking Level: Beginning

Living In: Long Beach, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2009

Tasted great for the most part. The breading was a little soggy after baking. Also, the cheese should go on 5 minutes before the end of cooking time. My cheese was a little crunchy. Overall, great taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kissyfur26

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2009

Wonderful, will now be a regular at our dinner table. I would suggest cutting the cheese in half, for my family the cheese was a bit much. I used only half of the broth required and added more mushrooms ( we love them)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Diana

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 15, 2009

I followed the previous suggestions to pre-saute the mushrooms and add cream of mushroom soup. I also felt that the chicken would have been bland without some seasonsing, so I did salt and pepper the chicken directly as well. It turned out so yummy in a stick to your ribs kind of way. We served it with a side of egg noodles.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Brown Eyed Girl

Cooking Level: Expert

Living In: Chantilly, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 15, 2009

Boyfriend said he could order this in a restaurant! Based on reviews, I did add tons of spices to the bread crumbs before rolling the chicken so it wouldnt be bland- garlic and onion powder, curry, cumin, pepper. I sautéd garlic, onion, and half the mushrooms in the butter then added the chicken to brown. I decided not to add the cheese, because it looked so good without it and it didn't seem necessary or that it would add anything. I felt like a real chef with this one when it came out looking succulent...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

laura*starla

Cooking Level: Beginning

Living In: Paris, Île-De-France, France

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2009

This was really good. I did add cream of mushroom soup to the chicken broth and I nused provolone cheese because it is what I had on hand. I also sauted the mushrooms before adding to the dish. I served it over brown rice. It was yummy. Even my 3 year old liked it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Charlotte Deskins

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Chicken With Mushrooms

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!