Reviewed: Apr. 1, 2008

this was great. i marinated chicken with rosemary, lemon and garlic for few hours. i used cream of chicken instead of broth and added a cup of heavy cream to dilute it a bit. seerved with rice. its a definit keeper.

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nuttydough

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Reviewed: Mar. 26, 2008

This recipe was awesome!! I made a few changes: sauted the mushrooms in olive oil with chopped garlic, added one can of cream of mushroom soup, one can of chicken broth to the pan and added cornstarch to make a gravy like mushroom sauce that I added to the chicken before baking. Will definately make again!!

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SuzyQ

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

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Reviewed: Mar. 16, 2008

My husband talks about this recipe all the time. It's one of his favorites!

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peasy

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Reviewed: Mar. 12, 2008

This is my husband's favorite. I usually use pepper jack cheese to liven it up a bit. The only problem I find with the recipe is that the bottom of the chicken is soggy when it comes out of the oven, due to sitting in the broth. That makes the leftovers look less than attractive. But my husband still drools when he finds out that I'm making this one for dinner! It's a satisfying and tasty meal.

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Texasglori

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Fort Richardson, Alaska, USA

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Reviewed: Mar. 8, 2008

This was very good .The following is what I did with the recipe. I mixed a little buttermilk in with the eggs. I used whole wheat bread crumbs, and I mixed in wheat germ, ground flax seed, salt, pepper, garlic salt, dried parsley, and dried basil. I used canned button mushrooms since that was all I had. I sauteed them in evoo and a little red cooking wine. I didn't have enough mushrooms to put on the bottom so mine were just on top. I only had shredded mozzerella cheese, so I liberally put that on top. I served it with pasta and sauce, and steamed broccoli. Over all it was very yummy!

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Marie L.

Cooking Level: Intermediate

Home Town: Langhorne, Pennsylvania, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Feb. 20, 2008

Ok so I read a good chunk of the reviews before I made it and I think the changes made it just perfect! HERE ARE MY REVISIONS: 1. Start out by pounding the chicken to about 1/3 in thickness OR slice it in strips 3. Used Italian bread crumbs and added about 1/4 cup of parmesan, 1 tsp. salt, 1 tsp. pepper, and a few sprinkles of Italian seasoning. 3. Saute the mushrooms with 1 Tbsp. olive oil, 1/2 cup choppped onion, 1/2 Tbsp. of garlic (or one minced clove), and a few splashes of worcestershire sauce. 5. Like everyone else said, make sure to add a can of cream of mushroom to it. Summary: Otherwise follow the recipe as stated. I know this seems like its a bunch of added steps, but once you get going it doesn't seem like such a burden. This was really easy and fairly quick. Also I served it over ORZO pasta. NOTE: If you want to stick with a garlic theme, I highly recommend making it with "garlic cauliflower" found on this website.

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cmzing

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2008

With the following modifications, I think this is a five star recipe. First, I sauteed 1 cup finely chopped onion and 1/2 cup finely chopped celery, then added about 4 cups of mushrooms, 3 cloves minced garlic, salt, and pepper, and sauteed until soft. I added 1/2 tsp of italian seasoning and 1/4 cup parmesan to the seasoned bread crumbs before dipping the chicken. Instead of broth, I used 1 can of cream of mushroom soup, 1/2 tbsp chicken granules, and a little milk. The cheese & sauce were delicious. The chicken, very tender, but a bit bland. Next time, I'm going to cut the chicken into strips, so the breading covers more surfaces. And add even more spices to the breadcrumbs.

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dakotacabinquilts

Cooking Level: Intermediate

Home Town: Hettinger, North Dakota, USA

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Reviewed: Feb. 1, 2008

this was an awesome/ easy recipe to try, i mixed a can of cream of mushroom and garlic soup and a cup of milk with the broth and poured over top of the chicken. Its no lie to say my husband ooo'ed and ahhh'ed through every bite.. 10 *'s

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cmtat10204

Cooking Level: Expert

Home Town: Vermilion, Ohio, USA

Living In: Amherst, Ohio, USA

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Reviewed: Jan. 17, 2008

This was alright, but kind of bland

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liz b.

Cooking Level: Beginning

Home Town: Syracuse, New York, USA

Living In: Bozeman, Montana, USA

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Reviewed: Jan. 8, 2008

This was really good - used provolone cheese and served with wild rice and broccoli. would make again!

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RUBAPUP

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jan. 3, 2008

I'd really like to thank you for giving me the chance to try your recipe. I've had it since Oct. 2001 and should've given it a review before now. I'm sorry that it took so long, but my husband, my kids and myself really like it. Thanks for your recipe, everyone here likes it very much.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Dec. 30, 2007

This is the most tender chicken I have ever eaten in my life! It's like a chemical reaction, the cheese helping the stock steam the chicken, yet it isn't soggy! Wonderful. A splash of marsala wine didn't kill it, either!

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GAVING

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Reviewed: Dec. 9, 2007

This was good, but not great. It's a 'have once in awhile' dish but not a weekly or even monthly recipe. It is too bland for my flavor.

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LoriFaye

Cooking Level: Expert

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Reviewed: Nov. 9, 2007

This was good, but something I don't think I'll be saving in the recipe box.

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JATAWNYDOLL

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Reviewed: Nov. 3, 2007

This was very good!! My husband is not a fan of mushrooms, and I am, but he actually really liked this dish!! I did saute the mushrooms before I placed them in the pan(as recommended by others) and I added a can of cream of mushroom to it too, and it was great!

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meghanwyatt

Cooking Level: Expert

Living In: Lawrenceville, Georgia, USA

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Reviewed: Nov. 2, 2007

I followed the directions of other raters,(ie the addition of mushroom soup, sauteing the mushrooms) and the dish was excellent. The only other change I made was to use Bella mushrooms as well as the standard button mushrooms, and I think that was a good decision. Good dish, fairly easy to make.

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Brad DeShong

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Reviewed: Oct. 28, 2007

What a great recipe and surprisingly easy. It's delicious!

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KISSYWUVS

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2007

With the suggessted changes it's really good. I didn't have bread crumbs, so I skipped that part and added a can of 99% fat free cream of chicken. I used chicken 'strips' and sauted them with the mushrooms and garlic, baked for 30 minutes. Separated the chicken from the gravy and poured it over mashed potatoes. Very, very good

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