Reviewed: Jun. 29, 2012

I made this and it didn't look like the picture at all although I followed the recipe to a tee. I thought it should have a can of cream of mushroom, but it didn't call for one. Now, after reading review, I see others have added a cream of mushroom which would make it look more like the picture.

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4 users found this review helpful

Reviewer:

Judy

Reviewed: Jun. 29, 2012

This was great! Like other reviewers, I used a can of cream of mushroom soup. I also used more mushrooms than the recipe required. It was yummy.

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1 user found this review helpful

Reviewer:

Kathy

Reviewed: Jun. 29, 2012

So good and my whole family loved it. it was so flavorful. I just added basil and rosemary, salt and pepper to the chicken. Great dish and will be making it again.

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Reviewer:

vickrn0718

Reviewed: Jun. 28, 2012

This is some dang good comfort food. I followed directions but I also added in other posters ideas and it was really good. Good enough for company. I used Panko for bread crumbs and added garlic salt and rosemary and oregano to the mix. Cooked breaded chicken till brown on both sides, removed to a plate. In same pan with leftover panko I put a little more olive oil and sauteed the mushrooms with galic and some white wine. In a bowl I mixed a can of cream of mushroom soup and the chicken broth. Stirred it around and dumped in the bottom of baking pan of which I had sprayed some Pam. Put Chicken on top of the soup mixture and poured the fresh mushroom and wine mix on top of the browned chicken. Covered with foil and baked for 20. Took off foil and put swiss cheese slices on top and baked another ten minurtes. I did not serve with noodles just trying to save some calories. I will put some green bean with it instead.

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Reviewer:

DARCIEN007

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Jun. 28, 2012

I made this last night. Used the mushroom soup, added my homemade, spiced breadcrumbs and pounded the breasts fairly flat. Sprinkled a little fresh, chopped sage on the chicken and no cheese. The broth thickened nicely with the cream of mushroom soup and about 1 tablespoon flour. Even the great grandchildren loved it.

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5 users found this review helpful

Reviewer:

dearcat

Cooking Level: Expert

Reviewed: Jun. 28, 2012

Awesome chicken! For a little different taste, try sherry instead of white wine. It goes great with the mushrooms.

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Reviewer:

AnneO

Reviewed: Jun. 28, 2012

I make something similar to this by adding the cream of mushroom soup but I first mix it up till blended with sour cream (about a cupful). I add the cheese at the end too. I sometimes take the chicken out, cut it up in pieces, then stir it all together and serve over long-grain white rice. I cut the broth in half so it is not so 'liquidy'. I also saute my mushrooms ahead of time. I double the mushrooms cuz we all like them so much! My grandson (3 yrs old) and I like to taste the mushrooms as they cook by using a toothpick to take them out of the skillet so as not to burn our fingers. I don't cook them all the way tho because they finish cooking in the oven. I do doctor-up my mushrooms by cooking in EVOO, butter, and lemon-garlic pepper first, then I brown the chicken in the same pan. My youngest son insists on this dish every year on his birthday! Sometimes I can get away with adding either brocolli or sweet peas so it's a One-Dish-Dinner! YUMMO!

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Reviewer:

Nancy/Mom

Reviewed: Jun. 28, 2012

Thank you for a delicious recipe that doesn't call for adding soup!

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Reviewer:

sally

Reviewed: Jun. 28, 2012

This is just what I' ve been looking for. However, I would never use cream of mushroom soup. Those are some of the most unappealing pics I'ver ever seen. Looks like SOS [a military term]. I would use golden mushroom soup with some white wine mixed in if I felt I just had to add something. Please take down those disgusting pics...they are a turn off to the beauty of this dish.

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15 users found this review helpful

Reviewer:

Hollister

Cooking Level: Expert

Reviewed: Jun. 28, 2012

This has been a favorite recipe of mine for years. I sprinkle a packet of Good Seasons Italian Dressing for some extra flavor before I add the cheese. I also cut the breasts into chunks and bake covered for 30 minutes and uncover for 15 to let the cheese get a little browned. Delicious!!

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5 users found this review helpful