Reviewed: Nov. 8, 2009

Used this recipe as a base, changes I made: no cheese or milk! fresh chicken breast pieces stir-fried with fresh garlic, and fresh mushrooms sauteed with butter and a splash of chicken broth. Mixed them all together in one skillet, put in the CofM soup, added the broccoli, let it sit covered on very low heat. No carrots, but added the pasta at the last, with fresh tarragon and put it in the fridge for hubbys lunchies for the week. We usually do not eat processed food, but my husband is a fan of midwest-cassarole in the winter, and this was easy to make & take, plus he said it was delicious! So even tho I changed it up hugely, I did get the idea from this base recipe, and am gonna give it 5 stars.

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ellie may

Cooking Level: Expert

Home Town: Shelbyville, Indiana, USA

Living In: Tucson, Arizona, USA

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Reviewed: May 31, 2009

Definitely a good recipe for a quick meal. However, since I had the time, I added basil, white wine and red bell peppers. Additionally, I used boneless skinless chicken breast instead of canned chicken. After reading some of the reviews I also doubled the sauce. Overall, turned out to be a great dinner and worth keeping in my recipe box.

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Michael

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Reviewed: Apr. 23, 2009

I took the advice of other posters and doubled the sauce. I thought it was pretty good for a quick on-the-run family meal. Thanks for sharing!

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cblanch

Cooking Level: Intermediate

Home Town: Romeo, Michigan, USA

Living In: Sylvania, Ohio, USA

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Reviewed: Nov. 1, 2008

totally bland. added every spice I could think of to jazz it up. didn't happen. don't try this one at home kids.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Jan. 26, 2008

This is my boyfriend's new fav recipe~!! Modifications: I used fresh cut up boneless/skinless chicken breast instead of cans of chicken chunks. I also added to the recipe the following: more milk (maybe 1 1/2 cups total), 1/2 cup condensed evaporated milk, 1/4 tsp. red pepper, a dash of hot salt, 1/2 diced onion and a big tbs of chopped garlic. I followed the directions of the recipe except for #3. Instead, I poured this sauce over the cut up fresh chicken breast I had in a pan and baked in oven approx. 45 min. or until chicken was done. I kept the pasta separate until serving, when I then put some warm pasta on each dinner plate before pouring sauce and chicken over the pasta. You won't believe how good it is!

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Lisa

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Reviewed: Dec. 30, 2007

The sauce turned out much better than I expected it to. I will definitely use this recipe again.

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Ashleigh Gunter

Cooking Level: Intermediate

Home Town: Peterborough, Ontario, Canada

Living In: Windsor, Ontario, Canada

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Reviewed: Aug. 20, 2007

This was a really nice twist on pasta sauce. It was very mushroomy, but really heavy. If you're watching your weight, this isn't for you. However, if you love mushrooms, gobble it up!

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Cemetery

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: Jul. 23, 2007

Great recipe for the family. My wife and kids are not broccoli fans at all, my self included, but in super tiny pieces, it went well. Made mushrooms on the side for myself (wife and kids are not mushroom fans either, "tough bunch to cook for") and it was a HUGE hit for me. We'll have it again for sure.

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HEAVY-ED

Cooking Level: Expert

Home Town: Roseville, Michigan, USA

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Reviewed: Apr. 21, 2007

I made this recipe as is, except for using fresh chicken instead of canned - which I would think would only enhance the flavor. It was bland to the point of being inedible, which surprised me since I like all of the ingredients. I couldn't decide what spices to add to make it better, so I covered it in shredded cheddar cheese and stuck the lid back. That made it so we could at least eat it. This felt like it should have been a good "comfort food" kind of recipe, but we really did not care for it.

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Lockie

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Reviewed: Jun. 7, 2006

I didnt' care for this at all. Bf, however, thought it was ok.

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kim

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Reviewed: Jun. 7, 2006

Very yummy, tasty recipe with a great deal of tweaking. I used boiled, chunked chicken instead of canned, I substituted 3 cloves of grated carlic and 2 tbs. of margarine for the garlic salt, and I needed to add more milk, as the sauce wasn't quite enough to cover it. I also used ample amounts of parmesean. I really liked it, I loved the way that little pieces of broccoli became part of the sauce. My boyfriend thought that it coudd use more flavor and spices, but after he doctored it up, he really liked it.

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Molly

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Reviewed: May 17, 2006

awesome recipe, altogether took about 30 minutes (honest!). Awesome quick dinner for any day of the week. However, I made minor alterations...I used one canned chicken instead of two...I ommitted the carrots because I didn't have any but added corn instead...I also used cream of chicken soup because I am not a fan of mushrooms...and I also added just about every spice I had in my cabinet (in moderation, less is more) not just the pepper and garlic powder. Overall I will make this recipe often as you can tweek it to your liking. Highly recommended...thanks Cyndie

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DanielleB

Cooking Level: Beginning

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Reviewed: Mar. 16, 2006

Very easy and tasty! Next time, I will use boiled chicken instead of the canned kind.

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beginnerchef

Cooking Level: Beginning

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 12, 2006

It is delicious!

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Stacie Anderson

Home Town: Pewaukee, Wisconsin, USA

Living In: Kaiserslautern, Rheinland-Pfalz, Germany

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Reviewed: Feb. 1, 2006

Very easy and good. I don't think I'd change a thing. Definetly a meal that takes less than 30 minutes to make. I used left over chicken. If you don't like your veggies more tender simmer sauce about 5 minutes more. I imagen thawed frozen broccoli would work if you didn't have fresh.

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Bobbie Jean

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Frankfort, Illinois, USA

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Reviewed: Jan. 18, 2006

Mmm mmm mmm mmm mmm! I probably won't add the chicken next time, instead grill a chicken breast and slice it to put on top, but the rest of this dish was fantastic. I enjoyed this quite a bit.

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Missy B

Cooking Level: Intermediate

Home Town: Davenport, Iowa, USA

Living In: Ames, Iowa, USA

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Reviewed: Jan. 10, 2006

Made this with 2 cups of pasta and it needed more sauce. I doubled the sauce, but that was too much. Maybe try with two cans mushroom soup but not as much milk?

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HORSEZ001

Cooking Level: Expert

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Reviewed: Dec. 18, 2005

this was delicious and very easy to make.

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Josh M

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Reviewed: Nov. 15, 2005

Very good recipe. I made it for 8 people and it turned out perfect. What a wonderful new addition to my recipe box!

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cynthiag

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Garland, Texas, USA

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Reviewed: Oct. 5, 2005

Quick and easy, great leftover! I made this for my boyfriend and he loved it. I used shredded chedder instead of parmesan cheese and it was pretty tasty!

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GENIELIN

Cooking Level: Beginning

Home Town: Norman, Oklahoma, USA

Living In: Portland, Oregon, USA

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Chicken and Pasta Primavera

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