Reviewed: Nov. 14, 2009

My family enjoyed this. I used skim evaporated milk, cream of mushroom soup with garlic, and shredded cheddar cheese. It turned out good! Next time I will make mashed potatoes to go with because the gravy would be fabulous on it.

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LALLI-GIRL

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Reviewed: Sep. 25, 2009

WOW I have been on this site and a mbr since 2004 and never wrote a review but once I tried this recipe, I had to write something... ITS AWESOME. So easy and boyyyy was that gravy you cook the chicken in (the cheese and soup) was to die for. I wanted a straw to just drink it, it was that good :) I did add a can of mushrooms to the recipe but otherwise I went right off what was written to do and it was sooo easy and a def REDO :) Thanks Diane for posting this.

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KANOEHOLASZ

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Reviewed: Sep. 23, 2009

This recipe turned out great. I did add some extra seasoning since it was a little bland, but it's great and quick!

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mallory

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Reviewed: Jun. 18, 2009

This was sensational; voted a keeper by all of us. I browned the chicken in a little butter and sprinkled it with garlic salt and pepper. I mixed 1 cup cheddar cheese in place of the American. Simmered a half hour. Delicious!

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Linda

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Mar. 23, 2009

I didn't have time to brown the chicken or thaw it or to be in the kitchen very long so I just threw it all in the slow cooker and added shredded mozzarella cheese and since the chicken was frozen I put it in on high for 6 1/1 hours and it turned out great, but it did seem to be missing some sort of flavor...needs some spices mixed in but over all it was great served over pasta the whole family liked it, which is saying a lot!!!

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sjg1010

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Reviewed: Feb. 14, 2009

I knew this sounded too easy to be good. I used the basic recipe, but made lots of changes after tasting the sauce. I did cook chicken in the skillet, but I seasoned them with parsley, season salt, and added garlic before hand with olive oil. I cooked the sauce seperately in a saucepan but used Velveeta cheese, 2% milk, parsley, golden mushroom soup,and then added some Italian dressing mix.

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Hooterschick

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Reviewed: Jan. 4, 2009

A great, easy meal for weeknights. I added more spices to my chicken, as mentioned in some previous comments. Served over rice, and went great with some steamed broccoli! Thanks for the great, easy recipe!

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TENNISGAL

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Reviewed: Dec. 3, 2008

This was to die for. I added some spices to the chicken and used a colby/monteray jack combo. Served over white rice kids ate it all and asked for seconds. A keeper for sure.

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FULLXBUSYMOM

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Reviewed: Nov. 13, 2008

So easy! My husband loved it! I added sauteed mushrooms and a little bit of garlic. I also used a can of cheddar cheese soup. It was cheesy, but good! I also served it over rice pilaf. Delish.

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amymiller11

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2008

I made this with drumsticks instead of breasts, because they were what I had on hand. This was very yummy. I would like to make it on breasts next time so I could scoop up more of the sauce but this was a comfort food quality dish as I made it.

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Laine

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Reviewed: Aug. 24, 2008

Wow. I don't know how something so simple and EASY can be so tasty! I used colby jack cheese, non-fat cream of chicken and served over brown rice. There were NO leftovers. :)

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Elizabeth

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2008

This recipe was great. i used it on a night when I had chicken breasts but did not want to fry and too hot to bake. I used shredded white/cheddar cheese mix. I also seasoned the chicken very well before browning, which will come off into the soup mix when i put it in the skillet. I also cut up green onion to sprinkle on top for the last few miniutes as garnishment. Cream of mushroom is bland so definite recommend seasoning your chicken very well before browning and put black pepper in the soup mix to balance out the salt I used on the chicken. Very tasty. I will defeinitely make again.

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Jackie

Home Town: Houston, Texas, USA

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Reviewed: Jun. 22, 2008

I only had shredded cheddar so used it instead. I also didn't feel like standing in front of the stove so I baked it (40 minutes at 425) which turned out suprisingly well! Will make this one again!

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Sushiboofay

Cooking Level: Expert

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Reviewed: Mar. 16, 2008

I didn't care for this recipe at all. I made it pretty much like recipe said but added portobellos into the mix. In spite of being very un-asthetically pleasing (looked grayish in color) it was a very odd flavor w/the American cheese. Cheddar may have improved this recipe and definitely follow some users' suggestions of adding garlic and other spices to avoid the bland taste of this one star recipe.

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jujubee123

Cooking Level: Beginning

Home Town: Avon, Connecticut, USA

Living In: Winsted, Connecticut, USA

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Reviewed: Feb. 10, 2008

I put sliced onions and fresh garlic in while I cooking the chicken.I also used cream of celery soup. After 30 minutes I added chunks of colby and monterey jack cheeses. Then served with wheat rice. Very Good

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Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: Nov. 12, 2007

this was pretty good. The kids liked it and it was easy and tasty. Will definitely make again. Good for when you don't have much time.

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beck1123

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Chesterfield, Missouri, USA

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Reviewed: Aug. 29, 2007

This was a great tasting and quick meal. I substituted evaporated milk for 2% milk and used shredded cheddar cheese then served over rice. SO GOOD!! Will definitly be serving this again.

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