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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 7, 2008
This was wonderful.. We loved it!!
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Reviewer:

nicholejean2003
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: May 15, 2008
I made this for a group of 10 and it was great. Next time I will be sure to add some cheese to top it off as it seemed to be lacking something.
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Reviewer:

jsracer
Cooking Level: Expert
Home Town: Charlotte, Michigan, USA
Living In: Las Vegas, Nevada, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 15, 2008
this was very good, however i tweaked some of the steps/ingredients. i also added some worcestire and a little bit of fresh grated Parmesan cheese to the mushroom sauce. also be careful which kind of mushroom soup you use. i didn't even need to use milk. the kind of creamy mush soup i got was the perfect consistancy. i would recommend not adding the portabellos in at the same time as the peppers/asparagus, they cook quicker, wait a little bit. i also sprinkled some olive oil on the chicken before putting it in oven. i too, served it over rice. my boyfriend's a chef and really enjoyed it.
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Reviewer:

Kimberly
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 7, 2008
This recipe is amazing!!! It is a favorite in my house! My boyfriend says it's the best chicken dish he's ever had!! Thanks!
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Reviewer:

abner28
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 14, 2007
This is a recipe with great potential. I did use pepper (and the salt) on the chicken as well as in the sauce. We did like this recipe a lot, as we love asparagus and mushrooms. I served it over white rice. But , the next that I make it I will brown the chicken in a little olive oil and add some worcestshire or other spices to the sauce for a little more flavor. Otherwise, a great recipe. Thanks for the idea!
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2 users found this review helpful

Reviewer:

Wilma
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Cooking Level: Professional
Home Town: Manchester, Kentucky, USA
Living In: Pickens, South Carolina, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 14, 2007
This recipe has great potential. The filling was wonderful, but despite trying to doctor up the cream of mushroom soup, it was what it was. I will make this again, but look for a more creative sauce. I think browning the chicken in a skillet before baking might also help. I look forward to reading other reviewers suggestions.Very easy, very quick, very pretty.
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Reviewer:

Jeanne C
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 11, 2007
Impressive and easy dish. We will make this for company, but will substitute cheese for the mushroom soup to add a touch of elegance. Excellent blend of flavors.
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Reviewer:

Sock Frog
Cooking Level: Beginning
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 28, 2007
This recipe was very easy! I added some salt, pepper and olive oil to the chicken itself before rolling and a couple of splashes of worcestershire sauce to the cream of mushroom soup for some added flavor. My boyfriend loved it!
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3 users found this review helpful

Reviewer:

aimee_agd
Photo by aimee_agd
Cooking Level: Intermediate
Home Town: Semmes, Alabama, USA
Living In: Dallas, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 29, 2007
This was a simple recipe that had my fiance thinking i had spent hours in the kitchen. Very, very tasty!
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Reviewer:

Ghani
Cooking Level: Expert
Home Town: Taos, New Mexico, USA
Living In: Downers Grove, Illinois, USA
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