Reviewed: Dec. 3, 2012

I made it last night for dinner & it tasted delicious! I would make it again & again ! Thanks!

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michellelombardo

Reviewed: Dec. 3, 2012

I added 1 can of cream of mushroom soup and omitted the cheese topping.

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LORIDA

Reviewed: Nov. 30, 2012

The gravy (cream of mushroom soup and chicken broth) was a hit with the kids. Makes good leftovers

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Jennifer

Cooking Level: Intermediate

Home Town: Urbana, Maryland, USA

Reviewed: Nov. 29, 2012

Added bacon with the turkey and used Monterey Jack cheese instead of Swiss. Fried in butter and this was a huge hit!

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nanciemartin

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Coto De Caza, California, USA

Reviewed: Nov. 29, 2012

I think if I followed the recipe exactly this recipe might have been lucky to get 2 or 3 stars, but I followed others' suggestions and it turned out pretty good for a quick easy dinner. Here's what I did: - Sauteed the mushrooms in butter and olive oil with garlic, salt and pepper - Microwave-steamed some green beens until just slightly tender - Combined the mushrooms and green beans with a can of cream of mushroom soup and 1/2c milk - Put the veggies in sauce in the pan, topped them with some fried onions, and then added the sauteed chicken on top. - Added cheese (I used monterey jack because it's what I had on hand) in the last 5 minutes of cooking So basically this was green bean mushroom casserole topped with chicken! And it went over well with my family, even my 2yo ate a pretty good portion. With all my changes I think it could possibly earn 4 stars.

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RMAXIM

Cooking Level: Expert

Home Town: Germantown, Maryland, USA

Living In: Rockville, Maryland, USA

Reviewed: Nov. 29, 2012

This recipe was excellent and took barely anytime to prepare. I added garlic powder and some wine to the chicken broth and it tasted amazing. I served it over wild rice.

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Jennw/4

Cooking Level: Expert

Living In: Waupun, Wisconsin, USA

Reviewed: Nov. 29, 2012

Simple but tasty. Would do it again

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klee

Reviewed: Nov. 29, 2012

I've made this a handful of times and I'm always amazed at how moist and tender the chicken is. Definitely saute the mushrooms first and thicken the broth afterward, using your preferred method. I like to melt butter on the stove and saute some minced shallots, then add flour to make a roux. Cook for a couple minutes then add the broth and it will thicken up nicely. I also add a little white wine and season as needed. It makes a lovely gravy, and I serve the whole thing over egg noodles with asparagus on the side. It's pretty fool-proof.

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monicakat

Cooking Level: Intermediate

Home Town: Washington, Missouri, USA

Reviewed: Nov. 12, 2012

I read several reviews and punched up the flour dip with a half shake of cayenne, a half shake of garlic powder, and about 1 teaspoon of paprika (I scaled down for one portion, so do the math for your recipe). Also, I got more flavor by browning the dipped chicken on one side, then ADDING the onions and mushrooms when I flipped it. I baked the chicken alone, while I finished the veggies with three times the wine, and enought butter to smooth out the sauce, which I then poured on top of the chicken at serving time. It was yummy.

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Laura_Dora_in_Arlington

Reviewed: Oct. 28, 2012

My husband thought this was great! I will add more seasonings next time. I added the remainder of the beaten eggs to the broth and it made a nice sauce. Parmesan cheese works, because it was all we had. Great base recipe that we can add to or take away. Served on a bed of brown rice and broccoli.

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