Reviewed: Nov. 22, 2009

I made this dish for my husband and he loved it. That is saying a lot because I usually get criticized for my cooking. I'm almost excited to cook....almost. However, this will be a dish I will add to my favorite category.

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Mrs.Williams

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Reviewed: Nov. 12, 2009

Pretty good. The only change I made was I dipped the chx in flour...then the egg...then the crumbs. I used Italian Seasoned crumbs. I served this over mashed potatoes. Will make again.

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Traci

Cooking Level: Expert

Living In: Orlando, Florida, USA

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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!

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April

Cooking Level: Expert

Home Town: Vauxhall, Alberta, Canada

Living In: Sexsmith, Alberta, Canada

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Reviewed: Oct. 5, 2009

Husband liked it, but I wasn't impressed.

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Stephanie

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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.

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Lily

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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

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LilSeagull

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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 :-)

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NanC

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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!

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Meghan

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Reviewed: Aug. 25, 2009

Easy and delicious!

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ConnieHR

Cooking Level: Intermediate

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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!

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ChefNik213

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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!

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Deano

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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.

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hnebel

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Reviewed: Aug. 13, 2009

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

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Amanda H.

Cooking Level: Beginning

Living In: Dallas, Texas, USA

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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!

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XTEENK

Cooking Level: Intermediate

Living In: San Diego, California, USA

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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. :)

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Gary D

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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.

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GingerbreadMommy

Cooking Level: Intermediate

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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.

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E. W.

Cooking Level: Beginning

Living In: Long Beach, California, USA

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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.

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Kissyfur26

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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)

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Diana

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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.

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My Brown Eyed Girl

Cooking Level: Expert

Living In: Chantilly, Virginia, USA

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Chicken With Mushrooms

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