Reviewed: Aug. 20, 2007

Very easy to make, and tasty too. I didn't like the nutrition information, so I used some low-fat substitutions. I used 98% fat free cream of chicken soup. I also added fat free mayo, but mixed half with low fat sour cream. The directions didn't indicate where the garlic powder went, so I seasoned the chicken with some garlic salt before cooking and added the garlic powder to the soup mix. This will definitely be added to our dinner rotation.

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SSTRAWDER

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Naperville, Illinois, USA

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Reviewed: Jun. 22, 2007

Excellent. I used chicken tenders instead of breasts. Since other people said it came out soupy I drained the greenbeans & did not cover it while it was baking & I had no problems. Looked great & tasted even better. I also add mushrooms when I make this.

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Mary B

Cooking Level: Expert

Home Town: Bakersfield, California, USA

Living In: Ukiah, California, USA

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Reviewed: Apr. 9, 2007

This is our new family favorite! I halved the chicken breasts before browning and cooked about half-way through before putting it all in the oven. We eat all organic so I used regular cut green beans b/c I couldn't find french cut. I only used half a cup of organic mayo (it's a little sweeter by the way - great sub for reg. mayo) and 3/4 can of cream of celery soup instead of chicken. Also added a little extra parmasen about 2 minutes before taking it out of the oven. Next time I'll use 3 cans of green beans though. 2 just isn't enough for us! Great with rice or mashed pot's.

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MagnoliaGal

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Reviewed: Mar. 29, 2007

We liked this very much. I how ever had to alter the recipe because of what we had on hand. We used lowfat cream of mushroom soup and fresh green beans.

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Elaine

Cooking Level: Intermediate

Home Town: Lutz, Florida, USA

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Reviewed: Mar. 23, 2007

This recipe was pretty good. I am not to fond of mayo so I do not put the full amount that was suggested and it still tasted good. It came out creamy and that was my husbands favorite part.

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Jessica G.

Cooking Level: Intermediate

Home Town: Ridgewood, New York, USA

Living In: Yonkers, New York, USA

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Reviewed: Jan. 15, 2007

The flavor was good but I was expecting to use the green beans as our side item. The casserole dish was so soupy I had to "fish" out the green beans. It was definitely better the next day as leftovers. I wouldn't call this dish a casserole. It is really just baked chicken.

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Aaron

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Reviewed: Dec. 4, 2006

This was good but was a little watery when it came out of the oven.

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Joshua

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

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Reviewed: Nov. 10, 2006

OK, but nothing special, Would probably not repeat the receipe

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gsoup

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Reviewed: Jun. 9, 2006

Very soupy. As my husband said..if you can get past the looks, it tastes pretty good. It was ok. Don't think I would make it again.

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Jennifer

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Ixonia, Wisconsin, USA

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Reviewed: Jan. 23, 2006

Made this for dinner tonight...was a little skeptical...but my husband loved it. He said it was like something you would get in a fine italian restuarant. He is right! Delicious served over angel hair pasta!!! Will add to my favorites! I would like to add that if you have picky eaters, combine the soup, mayo and garlic, cheese and mix....brown the chicken and cook until almost cooked...then place chicken in dish and cover with soup mixture...then serve green beans (personal favorite for this diah if made this way) on the side. I find that even picky eaters will try it this way and end up saying...I think I would like this with the beans in it too!

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Lynn

Cooking Level: Expert

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Reviewed: Dec. 14, 2005

It was pretty good, but kind of runny. My husband like it, my daughter hated it, but she is 1 and a half and hates most anything! I think I will cook it again, but I will tweak the recipe a little.

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MoMom

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Reviewed: Dec. 7, 2005

This was very good. My picky boyfriend who had his doubts while I was cooking it, really liked it and had seconds. However, I thought that it needed a little something; maybe the addition of a different kind of sharp shredded cheese, and some black pepper.

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Schadler

Cooking Level: Intermediate

Home Town: North Adams, Massachusetts, USA

Living In: Chatham, New York, USA

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Reviewed: Nov. 13, 2005

The recipe is flexable enough to allow creativity. I have made it with chicken cubes, turkey leftovers, and ground turkey. I have also used cream of celery, mushroom (with mushroom slices) and cream of cheese soups. I usually mix the slightly undercooked rice into the mixture before I bake it. All have been a hit at the potluck dinners we frequent.

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Pete

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Reviewed: Sep. 2, 2005

I made this using fresh french green beans and it turned out great. It was very simple and quick to prepare and it makes a great hearty meal. My husband and young daughter also loved it. They were fighting over the leftovers the next day!

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KELSEYDAWG

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Reviewed: May 15, 2005

Great recipe. Easy, too. Tastes even better the next day. The first time I made this, it came out watery and the chicken was not done. The second time, I cut the chicken into smaller pieces before browning, added the parmesan to the soup mixture and sprinkled a little more over the top. I also increased my oven temperature. Yummy!

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P41OH

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Apr. 24, 2005

Great taste and easy prep. I made a few modifications. I didn't use the mayo instead I added milk. Also, I used the reduced fat cream of mushroom soup and it tasted great! We will definitely have this meal 2-3 times a month :)

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REKBA99

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Reviewed: Mar. 12, 2005

This WAS quick, easy and delicious as promised. I served it over cheesy garlic mashed potatos (mashed potatoes w/ sour cream, cheddar cheese, green onions, garlic, and bacon bits in them) and got rave reviews from my family! I would definately make this again

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Mrs. Szaps

Cooking Level: Intermediate

Home Town: Newbury, Ohio, USA

Living In: Chesterland, Ohio, USA

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Reviewed: Feb. 28, 2005

Very goood! After having it a few times, we decided to use cream of mushroom soup instead. It was wonderful. We also use frozen beans instead of canned. I found that you need to brown the chicken til it is almost cooked or it will take alot longer in the oven. This is one of my husbands favorite dishes now.

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JLSALASKA

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Reviewed: Feb. 15, 2005

Made this with Miracle Whip instead of mayo, but otherwise followed the recipe; served over buttered egg noodles. Family response: eh. I'm not throwing this one out completely, but will save it for when I don't have ingredients for anything else. I'd recommend substituting sour cream or plain yogurt for part of the mayo, and adding some extra parmesan on top to make a crispy topping.

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Richelle

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Reviewed: Nov. 7, 2004

My husband is tired of eating chicken from me trying to diet. Even he liked it very much. Very Good! I used light Mayo and did not put over mash potatoes, but the next time for sure over potatoes! oops I forgot the garlic powder. Bet that makes it even better! A must try... I had to change this to 5 star. I want this at least once every other week!

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