Reviewed: Nov. 15, 2011

OMG! This was REALLY good! I sauted the mushrooms and used parmasan panko crumbs and followed the recipe other then that. FANTASTIC - My hubby has 2nds and he never has 2nds!

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

Reviewer:

Kristen

Cooking Level: Expert

Home Town: Thornbury, Ontario, Canada

Living In: Rancho Santa Margarita, California, USA

Reviewed: Nov. 10, 2011

I made this exactly as directed and didn't think it was that good. It was fairly dry and bland. If I try this again, I will take the reviewers suggestions and saute the mushrooms before hand, add either chicken mushroom soup to the sauce or wine, and maybe add a sharper cheese. I think covering the dish while baking it might help as well. Overall, I would not make this as-is.

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

Reviewer:

Jen

Cooking Level: Expert

Living In: Dekalb, Illinois, USA

Reviewed: Nov. 7, 2011

I took others advice and sautéed fresh mushrooms and also added cream of mushroom soup to the chicken broth. The chicken was indeed moist, and my husband liked this dish, but I thought it was rather bland.

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

Reviewer:

Debbie

Cooking Level: Intermediate

Reviewed: Oct. 24, 2011

I did as other suggested and sauteed garlic,onion and mushrooms, than added the broth and can of cream of mushroom. I did cook chicken 400 for 25 mins. This chicken was very moist and good comfort food.

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

Reviewer:

SlowCookerHooker

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Reviewed: Oct. 17, 2011

I halved this recipe, added 1 can of cream of mushroom soup, and used marble cheese...AMAZING!!! Will be making this again for sure!

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

Reviewer:

Lindsey E.

Cooking Level: Intermediate

Reviewed: Oct. 14, 2011

Added a can cream of mushroom. Delicious!

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

Reviewer:

VESNACSR

Cooking Level: Intermediate

Living In: Riverside, California, USA

Reviewed: Oct. 12, 2011

Very nice recipe. I substituted red wine for chicken broth after cooking it the first time. This made it taste bait less "chicken-ie" and gave it that extra zest which really perked up an already good recipe.

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

Reviewer:

Ron Knowling

Reviewed: Oct. 2, 2011

Delicious! I followed the recipe pretty closely, and it turned out amazing. I took other reviewers' advice and I sauteed the mushrooms with some garlic and olive oil before adding them to the casserole dish, and I put the cheese over the casserole about 10 minutes before it was done. Additionally, I did add the 1 can of cream of mushroom soup to the mix, and it was delicious. I found my dish took about 20 minutes longer than the 30 minutes required to cook in the oven, but my chicken breasts may have been a little frozen in the middle. Also, I added about a 1/2 cup of feta cheese to the top as well as the mozzarella to give it a slightly sharper taste. Will definintly be making again!!

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

Reviewer:

akettleband

Reviewed: Sep. 22, 2011

This was very simple, yet extremely delicious! I also made us salads, asparagas, fried zucchini, and egg noodles to accompany the chicken with mushrooms. I still got everything done in about an hour! I would make this recipe again!

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

Reviewer:

newmommy0708

Reviewed: Sep. 17, 2011

We really liked this! I only had Swiss not mozzarella but you couldn't even notice, it was so gooey and melted into the chicken. Will make again for sure.

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