Reviewed: Apr. 30, 2013

I have actually made this recipe once before and neither my husband nor I really liked it. However, I decided to make it again with some modifications and it turned out quite nice. I used a can of Progresso vegtable classics creamy mushroom soup, 1/3 of the cream cheese (as the first time it was unbearable), added some onion powder, parsley, fresh black pepper, and a little parm on top. I used two frozen chicken breasts and just watched it. I served it over egg noodles and some boiled potatoes.

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Reviewer:

SheliaH

Living In: Snellville, Georgia, USA

Reviewed: Mar. 6, 2013

We were expecting better, it was WAY too rich for our taste, could have done without the cream cheese. I have made two other recipes that are very similar in the crock that I like a lot more. (Ranch Pork Chops and Easy Chicken) Basically the same recipe minus the cream cheese and switch the Italian packet with a Ranch packet...

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Reviewer:

SPRachelle

Reviewed: Dec. 25, 2012

Sour cream would probably make it more like a stroganoff. I prefer the flavor of cream cheese. The picture posted is not one I put there. I use linguini noodles.

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Reviewer:

LaurQuist

Cooking Level: Intermediate

Home Town: Greenacres, Washington, USA

Reviewed: Mar. 20, 2012

My boyfriend really loved this.

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Reviewer:

sandistill

Reviewed: Feb. 14, 2012

My family and I loved this recipe. Easy and delicious. Thank You,

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Reviewer:

hnr

Reviewed: Jan. 31, 2012

My husband and I love this dish. It is so easy to make, he could even do it. Tee hee.

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5 users found this review helpful

Reviewer:

CHERYL W.

Cooking Level: Expert

Home Town: Hayward, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Jan. 24, 2012

There are 4 hungry Man/Boys (ages 17-22) at my table inhaling this. I asked; "How many stars?" They said; "Ten!" I would give this a 4 - kinda reminds me of cafeteria food. Not my thing. The man/boys are happy! I cooked this with 3 large frozen chicken breasts & knew I would be gone all day at work. It got 7 hours in the crock pot on low & I shredded the chicken instead of cubing it because it started out frozen. Added almost 1/2 tsp. of red pepper flakes & some black pepper because that is our thing. It tastes good - I would tweak it with veggies & onions next time. Good base! Thanks!

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Reviewer:

Jewels

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Valencia, California, USA

Reviewed: Jan. 22, 2012

i make something like this. i use cream of chicken soup and italian herb cooking cream (cream cheese). serve it on buns. i cook it in the crockpot for 6-8 hours. yummmy.

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11 users found this review helpful

Reviewer:

tiffany

Reviewed: Jan. 20, 2012

I've made this recipe a few times and my family loves it. The only thing I would say keeps it from getting 5 stars is it is very salty...without adding any salt. I serve this dish over egg noodles with a side of Normandy style veggies. YUM!

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37 users found this review helpful

Reviewer:

Laura

Cooking Level: Intermediate

Home Town: Carlsbad, New Mexico, USA

Reviewed: Jan. 20, 2012

I make this recipe often and my family loves it! I mostly serve it with noodles, but it's great over rice, too! Pretty rich, but fabulous! It's good even without the mushroom pieces as well.

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