Reviewed: Sep. 1, 2011

This was delicious!!! I added some steamed asparagus at the end so that we had our veggies. It would have tasted perfect without it, but since it had butter, cream & cheese, I had to justify it by having a veggie.

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4 users found this review helpful

Reviewer:

jenhauser76

Reviewed: Aug. 31, 2011

Excellent flavor. This was an easy and fairly quick dish to get together. The sauce was very thin but thickened up as it stood on our plates. I used onion powder instead of fresh onion. My husband raved over this wonderful dish. Thanks.

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3 users found this review helpful

Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Aug. 31, 2011

I too feel the sauce yield was a little low, so I augmented it (more milk, 3 1/2 pints cream, 2 tbsp cornstarch in a splash of cold water). In addition I did this: 1. Cut chicken into strips first (didn't have a pan large enough to cook 6 chicken breasts at once); it took 3 batches of strips at a time-worked fine and cooked faster 2. Added fresh ground pepper to the chicken while cooking 3. Used Romano cheese rather than parmesan-just used the whole wedge-proportionate to my increase in cream/milk sauce base This recipe is 'drop to your knees' good!

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3 users found this review helpful

Reviewer:

cur8tor

Cooking Level: Intermediate

Reviewed: Aug. 30, 2011

Very good! This will be great on a chilly fall evening :)

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3 users found this review helpful

Reviewer:

HAPPYPANTS

Cooking Level: Intermediate

Home Town: Westland, Michigan, USA

Living In: Livonia, Michigan, USA

Reviewed: Aug. 30, 2011

I doubled the sauce recipe like suggested in previous reviews. I would stick with one onion as it came out very onion-y. Also, the sauce was very runny. I will thicken it up the next time I make it. All in all, very tasty!

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2 users found this review helpful

Reviewer:

smmadsen43

Reviewed: Aug. 30, 2011

Love this one, had to use beef cubes instead of chicken but SO yummy!!!

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2 users found this review helpful

Reviewer:

M0M0f3

Reviewed: Aug. 30, 2011

This recipe was both quick and easy to prepare. I substitued boneless/skinless chicken thighs for breast meat, which reduced the cooking time. I agree with another commenter that the dish tasts great fresh and as a leftover. As a leftover, the cream absorbs into the noodles, but taste is not lost. Highly recommend.

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4 users found this review helpful

Reviewer:

Rex

Reviewed: Aug. 29, 2011

This was so-oo good! My family thinks that I'm spoiling them with recipes from this site! When I was making this, I had my doubts--the sauce looked unappetizing before the cream was added, and I thought 2 kinds of onion was too much. Was I wrong! The sauce was scrumptious; I only wish I had doubled the recipe for leftovers! I only made 1 change, out of necessity. I was out of milk, but had 2 cups of cream, so I used that. Creamy goodness! Can't wait to make this again.

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6 users found this review helpful

Reviewer:

debweb

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Reviewed: Aug. 29, 2011

Wonderful flavor. Definitely a keeper!

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3 users found this review helpful

Reviewer:

Nancy Caron

Cooking Level: Intermediate

Living In: Center Barnstead, New Hampshire, USA

Reviewed: Aug. 29, 2011

Please, Please, Please!! Do NOT give a recipe high ratings if you state that you had to make major adjustments to the recipe! It skews the results and misleads everyone.

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3 users found this review helpful