Reviewed: Nov. 5, 2009

Very interesting recipe! Also pretty flexible in terms of substituting ingredients (I used cream of celery soup instead of cream of chicken, and used celery seeds instead of flakes). Also, since I did not have sherry or white wine, I ended up using 1/4 cup mirin (Japanese rice wine) and 1/4 cup broth (since I didn't know how the mirin would do, I was hesitant to use 1/2 cup of it). Well, I learned that you need to use the full 1/2 cup of wine or sherry (or in my case, mirin) because the sugar contained therein will balance out the saltiness from the soups and cheese. So as a result, I did find it a bit salty, but I think it would have been less so if the recipe was followed more precisely. Will probably use this again.

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jj51505

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2009

Easy simple and GREAT served over rice, a home run with the kids as well! Full rotation crock pot meal!

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Mel-Honey

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Sep. 24, 2009

Very good but a little on the salty side...

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kimlandziak

Cooking Level: Expert

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Reviewed: Aug. 20, 2009

It was OK. I followed the recipe exactly and it just tasted like it was missing somethng. Not bad but I wouldn't make it again

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traceypalmer

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Reviewed: Jun. 30, 2009

My husband is not a fan of mushrooms but this is his FAVORITE recipe with mushrooms!!! I also want to add that the 3lb bag of chicken breast puts enough in the pot to feed 5+. Instead of trying to buy the expensive chicken breast, I get mine at Wal Mart!! It saves a little money for a really good recipe! THANK YOU CHEF ROBBY!

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krazeecwgrl

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Reviewed: Jun. 15, 2009

I made this recipe with a whole chicken, cut-up and browned in a skillet, 2 large portabello mushrooms (gills scraped out), sliced and sauted with garlic, and fresh shitake mushrooms. After removing the chicken pieces, I stirred in 3 Tbsp mixed with a little water to thicken the juice into a gravy. I left out the parma cheese. The chicken was very tender but the gravy was very bland and I couldn't taste even a hint of the sherry. Perhaps the parma cheese is the key ingredient that adds the flavor the dish lacked? It really needed salt and some tang.

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PingiChick

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: Studio City, California, USA

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Reviewed: May 23, 2009

I thought this was really good, although I have made a variation of this recipe in the oven for years, and use mozzarella for it, and decided to use it instead of parm in this recipe. Just put the mozzarella cheese in about 30 mins before serving, and just a touch of parm (after it's plated), and it is great. Just a suggestion for all of you who aren't fans of the sherry & parm together.

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Brooke129

Cooking Level: Intermediate

Home Town: West Monroe, Louisiana, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: May 11, 2009

I browned 1/4 C. onion and 1 clove garlic on medium heat. Browned the breasts in Basil & Garlic Grapeseed oil. Used cream of celery in lieu of chicken soup. Added extra shrooms and 1 t. rubbed sage. It all added up to one very fine dining experience!!

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derSwede

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

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Reviewed: May 10, 2009

I made this the other night and got pretty good reviews with it. I left out the sherry and parmesan but put some parmesan on mine after it was on my plate. It was in the crockpot for about 9 hours and was so tender it was falling apart perfectly. I served it over chicken noodles and got requests to make it again.

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mhoss

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Reviewed: Apr. 27, 2009

a little soupy

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dixieland

Cooking Level: Intermediate

Home Town: Murfreesboro, Tennessee, USA

Living In: Sweetwater, Tennessee, USA

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Reviewed: Apr. 22, 2009

has potential to be great.

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Ron M

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Reviewed: Apr. 16, 2009

The first time I made this, I accidentally waited too late in the morning so wound up baking it in the oven. My husband LOVED it and the boys (7 & 12) thought it was okay. I thought it was very tasty. Made it in the crock a couple days ago; yum!

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elljay68

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Reviewed: Apr. 10, 2009

We did not like this at all. The flavors just didn't seem to go good together, it may be that it was too much wine compared to the other ingredients. Plus the parm and the wine flavors weren't good together. It was definitely easy, and for that I give it some stars, but we didn't like the flavor. We won't be making it again, thanks anyways.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 8, 2009

We did not care for the flavors in this at all. Parmesan cheese with sherry?! Leave THOSE out, then it would be good.

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SDG3

Cooking Level: Expert

Home Town: Danville, Pennsylvania, USA

Living In: Lexington, South Carolina, USA

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Reviewed: Apr. 6, 2009

This recipe was real good. The only thing I would do differently is lay off the celery flakes a bit. Other than that it was absolutely perfect!

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chrissyg

Cooking Level: Beginning

Home Town: Hollister, California, USA

Living In: Cadet, Missouri, USA

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Reviewed: Apr. 1, 2009

I couldn't find anyone who sold celery flakes, so I used parsley flakes instead. I also added some rosemary as one of the other reviewers suggested, and doubled the garlic (never can have enough garlic in my opinion). It turned out very nice. The sherry gives it a nice rich edge. Served it over brown rice. A nice dish that I'll be making again.

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Hulk

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Mar. 30, 2009

I changed a few things on this recipe. I left off the celery flakes and instead of canned mushrooms I chopped up fresh ones. I added a chopped onion which I sauteed with garlic and the mushrooms before I added it to the soup mix. As an afterthought I added some rosemary (didn't measure) and was glad I did.

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Ashley

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Reviewed: Mar. 29, 2009

White wine or chicken broth can be used in place of the cooking sherry. (Might want to use low-salt or homemade chicken stock, as the cream-of soups can be a bit salty.) To stretch this further, add a sliced onion and another can of mushrooms. This is a very cost-effective recipe I make in the crockpot often, varying the ingredients I have in my pantry. Chicken can be bought marked down and most of the ingredients called for can be bought at a discount grocery store or the dollar store. It's great for energy conservation as the crockpot costs less to power than your stove. I like it over mashed potatoes, kids like it on rice or over egg noodles.

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