Reviewed: May 3, 2008

A wonderful recipe, simple and delicious. Thanks for sharing.

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coastie

	Cooking Level: Beginning Home Town: Asheville, North Carolina, USA Living In: Mills River, North Carolina, USA
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Reviewed: Feb. 24, 2008

I split the breasts in half again and cooked it with the sauce for 30 minutes and then only 20 minutes with the onion and mushrooms. This was plenty of time. Chicken was delicious. Next time I would add more mushrooms.

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Allrecipefan

	Cooking Level: Intermediate Home Town: Annapolis, Maryland, USA Living In: Arlington, Virginia, USA
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Reviewed: Jun. 11, 2007

i thought this recipe was good! I would use less onion next time it was kind of overpowering. My roomate made the suggestion to use vegetables plus the mushrooms.

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maggiem


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Reviewed: Jun. 1, 2007

My husband found this recipe on here and he makes it all the time. We love it served over egg noodles.Thanks for posting it.

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LESLIEBRE


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Reviewed: Mar. 4, 2007

Excellent, moist chicken! I cut the breast halves in half again (16 pcs.,) used only one can of soup (crm. of mushroom,)added all rest of the ingredents together, and poured it on top. My husband loved it!

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Nancy R.


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Reviewed: Jan. 9, 2007

This was really a hit at the potluck I brought it to. Served it with stuffing - yum!

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happy giraffe


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Reviewed: Aug. 28, 2006

This was pretty good. Not one I'm used to. It was alittle tangy. I'm not sure if that was the wine or the sour cream. It was ok over all

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Linda

	Cooking Level: Intermediate Home Town: Monroe, New York, USA Living In: El Paso, Texas, USA
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Reviewed: Jun. 25, 2006

We recently had a Cream Chicken Cookoff Marathon at our house. This one faired well. For the sake of my family's areteries I used low fat and reduced fat and sodium ingredients.

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Breeze

	Cooking Level: Expert
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Reviewed: May 25, 2006

Great recipe! So tasty! I have a convection oven, so I knew that mine would cook up MUCH faster then this recipe said. So, I added the onions and mushroms right away. I'm glad I did, cuz within about 25-30mins, my chicken was cooked. I served this over buttered egg noodles. YUM! :)

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Chelsey Wolnowski

	Cooking Level: Expert Living In: Queen Charlotte, British Columbia, Canada
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Reviewed: Dec. 28, 2005

Tasty! Thanks for the recipe!

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Suemck

	Cooking Level: Intermediate Home Town: Plaistow, New Hampshire, USA Living In: Amesbury, Massachusetts, USA
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Reviewed: Aug. 28, 2005

Really nothing special. I think the ingredients together had potential, but the dish would be better done on the stove top. Next time I'll brown the chicken, add the wine, then sautee the onions / mushrooms along with it. I'd add the soup / sour cream mixture afterwords and let it simmer until the chicken is cooked through.

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JENNPATEL

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA Living In: Kansas City, Kansas, USA
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Reviewed: Dec. 20, 2004

Delicious: some minor changes- I sauted red onion in olive oil before placing it under the chicken. I substituted cream of celery for the mushroom; and using fat free sour cream and soups tasted great w/o the fat. A little less sherry for my taste, but SO GOOD!!! A keeper!

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MikesWife115


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Reviewed: Nov. 4, 2004

Wow! That was awesome! I was going to save half for the next day, but couldn't resist devouring the entire thing. What a recipe!

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RESVON

	Cooking Level: Expert Living In: San Francisco, California, USA
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Reviewed: Oct. 10, 2004

Very easy to prepare. I served with brown rice and green beans. The kids loved it. I found that the flavor mellowed and the dish was much better the next day--will prepare a day ahead next time.

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DTSCEP

	Cooking Level: Expert Living In: Knoxville, Tennessee, USA
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Reviewed: Sep. 28, 2004

Loved this!! Had to make a couple of substitutions; didn't have sour cream so I used alfredo sauce, mixed white wine with marsala, and used a package of onion soup mix because I didn't have an onion. So easy and so good! We will be having this one often.

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CDANGER


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Reviewed: Sep. 28, 2004

Great recipe! I used sherry instead of wine - like others suggested. I also used a red onion and spread it in the bottom of the pan, loaded on my favorite seasonings, put the chicken on next, then topped with the mushrooms. I then covered with the sauce and baked. I only used 4 chicken breasts - that way there was a ton of "gravy" so I could serve all in crusty bread bowls.

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Menwith Hill'er Back Home !!

	Cooking Level: Intermediate
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Reviewed: Aug. 30, 2004

This recipe was good, although I wold have added the onion at the start as they weren't cooked enough. Also the cooking time for the chicken was too long so they it was slightly overcooked at the end, so cut down on the cooking time.

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