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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momofmany

Cooking Level: Expert

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Reviewed: Mar. 8, 2007

I made this recipe last night but I did make a few changes. I used 6 chicken breasts instead of 4. I substituted Mozzarella cheese for the Parmesan cheese and peas for corn. I also used about 1/2 the mayo and added plenty of Garlic Garlic from Tastefully Simple. I added a can of drained mushrooms too. I didn't have garlic mushroom soup so I used regular mushroom soup. The flavor is FANTASTIC, but it is really soupy as other reviewers reported. I really didn't have a problem with it though. This dish is even better the next day! I will fix this one for my family again with the changes that I made.

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MASNICK

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Reviewed: May 12, 2006

This was just Okay to to me. I sprinkled garlic powder on the chicken before pouring the sauce over it. IMO it would be better if the sauce was just a bit thicker

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Laurie

Cooking Level: Intermediate

Home Town: Center Moriches, New York, USA

Living In: Black Mountain, North Carolina, USA

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Reviewed: Feb. 16, 2006

This is a wonderful recipe. My family loved it. Very filling. I did however change a few things. I added fresh garlic, onions and mushrooms, sauted them in a little bit of olive oil w/ the chicken cut into pieces. I also added peas and chopped aspargus to the mix.....MMMMMMMM so good!!!! Definetly making this again

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IRENE MARIE

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Langhorne, Pennsylvania, USA

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Reviewed: Oct. 3, 2005

Very good! I did add some onion, garlic and pepper to season it.

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marcyb

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Reviewed: Apr. 14, 2005

This dish is fabulous! The garlic in the soup makes it so the it is not too over-powering.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Feb. 28, 2005

This recipe was terrific... and easy to make. I chose to substitute the corn with sliced black olives and I also added a can of sliced mushrooms. It was delicious!

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KIIKII13

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Reviewed: Jan. 25, 2005

This was pretty good. I added a chopped 'mushroom medley' pack because I didn't want it to just taste of mushroom soup. Also, I omitted the sour cream and instead mixed the soup with some half-and-half so the sauce wasn't too thick. Quick and easy but nothing really exceptional.

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Caroline C

Cooking Level: Expert

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Reviewed: May 29, 2003

This was an easy recipe to make, although the cooking time was a bit long, considering the ease of making it. The meal tasted great, although, as others have said, there is a bit too much sauce left over and the sauce is a little too thick. Still, a great-tasting, easy recipe.

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JRODEN

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Reviewed: Feb. 27, 2003

I ended up throwing away about a serving's worth of sauce. I will cut down on the amount of soup and add some milk when I try this later, as the sauce was also a bit too thick. Overall, however. it was pretty good for a quick-and-easy recipe.

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THEJK

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Reviewed: Jan. 3, 2003

Should there be a correction with this recipe? I do not see garlic listed in the ingredients. I'm not even sure I've ever seen Garlic Mushroom Soup, if that is what is to be used. Allie, is this right?

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Jan. 3, 2003

I liked this recipe, however it seemed there was too much sauce or too little chicken. Next time, I will half the sauce ingredients and give it a shot. I added mushrooms and used a can of corn and it was great! I served it over rice... I'll try egg noodles next time.

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SHERYLLS

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Reviewed: Feb. 24, 2002

My husband doesn't like cream of mushroom soup, so I use cream of chicken for this recipe. And I leave out the corn. Served over rice this is an excellent meal. Everyone who has tried it loves it!!!

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CHARTPATTEN

Cooking Level: Expert

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Reviewed: Nov. 30, 2001

I used plain cream of mushroom soup and added some fresh garlic. The result tasted great, especially served over rice.

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COSMOMEOW

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Reviewed: Nov. 7, 2001

I thought there was too much sauce, or not enough chicken. I would also use plain bread crumbs to cut down on the garlic (?) flavor.

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KATIE G.

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Reviewed: Jul. 27, 2001

Kids loved it! It was very easy to make. I made it for company. I added a can of mushrooms as well. It made a lot of sauce. Yummy!

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TXSANDMOM

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

Living In: Dallas - Ft. Worth, Texas, USA

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Reviewed: Mar. 17, 2001

My husband and I loved this recipe!

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Tamcattt

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Reviewed: Mar. 7, 2001

This was a really good recipe. Yum! Very quick and easy. I will definitely make this again.

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SSO

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Creamy Garlic Mushroom Chicken

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