Reviewed: May 14, 2012

This is REALLY good! Per the suggestion of other reviewers, I threw in some peas (cuz I like 'em) and a little bit of cooking sherry (instead of the reserved mushroom juice). Fabulous!

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Reviewer:

Carmen

Reviewed: Apr. 28, 2012

Rather than use the chicken breasts, I cooked a whole chicken (which we raised on our farm) and used the meat both white and dark. I sauteed a fresh red pepper, fresh mushrooms and sweet Vadalia onion in butter. I blended the chicken into this mix and folded it into the cream sauce. Also used chicken broth in lieu of water which gave it much more flavor. Made homemade biscuits and served this over them. Delicious doesn't begin to describe this very comforting food!

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Reviewer:

farmermike

Reviewed: Apr. 10, 2012

super yummy used sherry peas carrots and lachoy noodles for crunch

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Reviewer:

DOMINANYC

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Coxsackie, New York, USA

Reviewed: Mar. 23, 2012

I'm not sure why you would use canned mushrooms rather than fresh. They have a strange texture and gave the dish a strange, artificial taste. We didn't care much for this recipe, seems like a cheap version of Chicken a la king. I'd advise finding a real recipe with sherry, peas, and real ingredients! Also we found that two chicken breasts was WAY too much chicken.

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Reviewer:

Cleo

Reviewed: Mar. 18, 2012

I was a little worried about making this. To me, a child of the 60's, Chicken a la King consisted of two cans taped together and when ready mixed together. I really can't eat water chestnuts to this day! I added the sherry and it was great. Thank you for submitting.

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Reviewer:

Annie Lori KC

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Home Town: Overland Park, Kansas, USA

Reviewed: Feb. 28, 2012

Delicious and easy. I used fresh mushrooms, gr and red pepper, baby carrots and half the chicken. This recipe made a fantastic sauce to hold it all together. My huband and I both loved it! Thank you Colleen:).

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Reviewer:

Devon

Reviewed: Feb. 28, 2012

Seriously delicious comfort food! With real butter, it's over the top; with better-for-you type butter, it's still good. The time-consuming part is taking the turkey off the bone, esp. if I can't enlist hubby to do it; well worth the effort though and it always turns out great.

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Reviewer:

LAWSY1

Cooking Level: Intermediate

Living In: Roswell, Georgia, USA

Reviewed: Feb. 20, 2012

Recipe was great, however I did change ingrediants, and some measurments: Cut water to be 3/4 cup, -- a little grated FRESH Ginger to taste,-- drain well and add I can peas, -- slice, and dice into small pieces 1/2 medium onion: suatee onion in butter until opaque and remove from pan, -- 1/2 teaspoon salt, --double mushrooms:either (2) two cans to 9 oz., or slice 1 cup fresh mushrooms, and sautee with onions until onions are opaque (mushrooms will continue to cook during prep)0

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Reviewer:

Chef-Chef

Cooking Level: Expert

Living In: Crivitz, Wisconsin, USA

Reviewed: Feb. 15, 2012

I loved this recipe even my picky son enjoyed it and wanted seconds. I will be making this again wouldn't change a thing!

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Reviewer:

Kensonya

Cooking Level: Intermediate

Reviewed: Feb. 13, 2012

This was comfort food at it's best. The only thing that wasn't comforting about it was the fact that it felt like it was more work than I was wanting to do the night I cooked it. It really wasn't bad, though. Still a quick, tasty recipe!

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