Reviewed: Oct. 6, 2009

I only had golden mushroom soup, added onion and decreased the amount of mayo the recipe called for.. It was awesome!!!! I would repeat this recipe and any variation of it.

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4blondy

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Reviewed: Oct. 2, 2009

This was great & easy to make! After reading the reviews, I halfed the sauce. I used three chicken breasts. I did not have corn & just added extra mushrooms, served it over brown rice. My husband went back for seconds. There was nothing left over!

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DeliciousDemon

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2009

This was a great recipe, I will definitely make it again. I changed it up a bit, added HEAPS of extra fresh mushrooms, and a sliced leek. For the topping I mixed up bread crumbs, almonds, parmesan cheese and edam cheese. It was delicious!!

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Rose

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2009

This was great! I used potato-leek soup though because I didn't have any mushroom soup, and green beans because I didn't have corn. This one's going under my family's favorites!

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Joanna

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Reviewed: Oct. 23, 2008

This was yummy! Made it as the recipe stated except I added a can of sliced mushrooms and used Italian Panko Breadcrumbs. I also used 6 split chicken breasts which I think works well with the amount of gravy. Will definitely make again.

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Cora

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Reviewed: Sep. 3, 2008

I also made a few adjustments when making this recipe. I had chicken strips, so i used those. I cute them into bite size pieces. I seasoned the chicken with pepper (didnt add salt since some reviews said too salty) and a splash of white wine. I halved the sauce mixture. I used one can of soup, 1/4 cup of both may and sour cream. I added some garlic. I only had cream corn so I used about half a can of that. I( served it over noodles. Over all it was good. A little on the bland side. I would want to add salt next time....and maybe a lil something else...not sure what yet. It needed a kick! Dh and I liked it though, and it was real simple!

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Jen Cantrell

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Reviewed: Sep. 3, 2008

The flavors of this dish are so YUMMY! However i did make a few changes, i used Peas since i didn't have any corn, i also used twice the amount of Cheese, as we love lots of cheese! I also added a tablespoon of flour to help thicken the sauce and it turned out great! I will make this one again!!!!!!!

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Bert

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2008

We really enjoyed this recipe, though I made a few modifications. I added a lot of minced garlic to the sauce, used about 1/2 the quantities recommended for the sauce, and cooked chicken thighs instead of chicken breasts. I served with egg noodles - it was delicious!

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Inna

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Reviewed: Aug. 4, 2008

Though I made a few modifications my boyfriend and I really enjoyed this recipe. Since I was only cooking for 2 (and needed leftovers for 1 lunch the next day) I halved the recipe, cut the chicken breasts in large bite sized pieces and only used 1 can of cream of mushroom soup (didn't have garlic mushroom so I used plain mushroom) with half a can of milk to avoid the extra sauce noted in other reviews. In taste testing the soup/mayo/sour cream/parm mixture I found it kind of plain so I added a healthy shake of garlic powder, paprika and black pepper before combining the chicken and sauce in the pan. I baked it on the fly timewise so I'm not sure how that altered the cooktime (I just removed when bubbly and the breadcrumbs were golden brown). It was delicious! My BF absolutely loved it and had seconds. I served it over garlic mashed potatoes (we like garlic here:) with green beans and cornbread.

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sphinxwinks

Cooking Level: Intermediate

Home Town: Fort Hood, Texas, USA

Living In: San Francisco, California, USA

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Reviewed: Jul. 15, 2008

Was very tasty. I used cream of broccoli instead of cream of mushroom as a friend had suggested and it was very tasty. A lot of leftover sauce though!

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jessflyc

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Reviewed: Jun. 25, 2008

We found this recipe great. I was surprised by the name yet there was no garlic in the recipe. I added three grated cloves and used only one can of condensed soup and added 1 c of chopped fresh mushrooms. Served over rice and will definitely make again.

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Jannette

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Reviewed: Jun. 9, 2008

My husband said 5 stars, I give it 3.. so I settled for 4! I used the condensed cream of mushroom soup with roasted garlic... I think the garlic was really overpowering.. Next time I may just use cream of mushroom and add a little minced garlic for flavor.. I would defnitely serve it with pasta, there is plenty of sauce, and in my case, I needed something to tone down the sauce a bit... not bad.. just needs a few adjustments..

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Courtney

Cooking Level: Intermediate

Living In: Ashland, Kentucky, USA

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Reviewed: May 13, 2008

I was so surprised how wonderful this was after reading the reviews! The house smelled garlicky great. I didn't have the garlic mushroom soup (I guess there is such an animal, the recipe didn't say and I haven't seen it), just the low fat one, so I added a ton of minced garlic. I also pulsed up some fresh bread crumbs because I had no dry. This is so easy and yummy. I'm going to have it all the time now. Thank you!

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Roninroyaloak

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Reviewed: May 3, 2008

A very nice recipe, simple and delicious. Thanks for sharing.

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coastie

Cooking Level: Beginning

Home Town: Asheville, North Carolina, USA

Living In: Mills River, North Carolina, USA

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Reviewed: Mar. 26, 2008

I have to rate it a five because i didn't follow the recipe. I used one can of soup, half the mayo and didn't add the corn or the bread crumbs. I browned the chicken w/ butter before i put in dish and added some yellow onion and minced garlic. My family liked it alot. Thank You for the starter recipe. The Morrison's

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Mrs. Morrison

Cooking Level: Intermediate

Home Town: Burlington, Washington, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 19, 2008

This wasn't bad, but it wasn't very memorable either. I thought there was just a little too much mayo. I did add a can of mushrooms and plenty of black pepper. I halved the sauce per other users' suggestions and there was STILL a ton of it! I served it over no-yolk noodles. Not bad at all, but probably won't make again.

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Feb. 7, 2008

Even though my picky 4 yr old didn't like it I thought it was pretty good. I used 1 can cream of mushroom and 1/2 can roasted garlic. Amt was adequate; we put over egg noodles. I substituted canned for frozen corn. Easy and quick!

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ROSEBUD7

Home Town: Harrisonburg, Virginia, USA

Living In: Fishersville, Virginia, USA

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Reviewed: Nov. 4, 2007

We make this all the time. I only make half the sauce and that's always plenty. I usually end up leaving it in the oven longer than it's supposed to be in there, but that could be because of the way my oven cooks. It's really delicious, great over egg noodles, and even better as leftovers.

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RABORELLO

Cooking Level: Intermediate

Living In: Salisbury, Maryland, USA

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Reviewed: Mar. 21, 2007

Great recipe. Husband doesn't like chicken but I thought it was great!

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Cindy Rae

Cooking Level: Intermediate

Home Town: Kearney, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 11, 2007

This was ok. Nothing that jumps out at me to make again. I didnt find the garlic mushroom soup so I just used minced garlic with the soup. Also I used less bread crumbs 1 cup was WAY TOO MUCH. I didn't like the tangy-ness of the mayonaise. IF I were to make this again I would use more sour cream and less mayo. The kids did NOT like this at all which was a little surprising to me since they eat almost anything.

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