Reviewed: Feb. 26, 2010

This is super easy an very tasty! My hubby and I loved it.I don't usually have sour cream in the house so I just used the cream of mushroom soup and a cup of pinot grigiot. It smells very fancy while backing. I made this last night and used the extra sauce to poor over pasta. I served with steamed brocoli and garlic bread in addition to the pasta.

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katevan

Reviewed: Jan. 9, 2010

I adapted half to be vegetarian for myself and it was wonderful! To do so, just buy Quarn Naked Cutlets, thaw and treat just like the regular chicken--only stick it in the oven half way though cooking, for about 30 mins. I made this for a dinner for my boyfriend and another couple. I loved that it is simple enough to whip up, stick in the oven, enjoy a nice glass of wine and apps with your guests, throw in the pasta and dinner is served! I did seasoned the chicken before covering in the sauce--a few dashes of Jane's Crazy Salt and Jane's Crazy Pepper, Italian seasoning, and fresh ground black pepper. I also added fresh mushrooms, and used reduced fat sour cream. I served over No-Yolk egg noodles with a salad and roasted asparagus. I've seen others say the sauce was thin, but ours was fine--we used it as sauce on the noodles. I do not think I would like this dish over rice, however. Dinner was a big hit, I was able to enjoy my company, and my friend asked for the recipe!

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Krysta

Reviewed: Dec. 23, 2009

I followed the recipe exactly except for seasoning the chicken before baking and one other addition. My crew likes things a bit spicy so I added a can of drained tomatoes with green chilies into the soup mixture. Perfect for us!

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Val

Reviewed: Nov. 22, 2009

Quick, easy and good

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Lisa

Reviewed: Oct. 5, 2009

I made a few minor adjustments as others suggeted like seasoning the chicken with salt, cracked pepper, and garlic. I also added sliced fresh mushrooms. I did not have cream of celery soup so I mixed a can of cream of mushroom soup with a can of cream of chicken. The results were extremely good. My family loved it and has asked me to add this recipe to our rotation. I served it over noodles. Fantastic!

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Reviewer:

Valerie

Cooking Level: Expert

Living In: Florence, Kentucky, USA

Reviewed: Sep. 15, 2009

This was great. I made this for the guy that I'm dating and he loved it. I added some fresh mushrooms, an onion, some garlic powder, rosemary, thyme, and Italian seasoning and I used cream of mushroom soup instead of cream of celery. I served it over wild rice. The only thing I didn't like is that there was alot of extra sauce and it was a little salty. The next time I make this I will only use one can of cream of mushroom instead of 2.

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scorpiochic

Cooking Level: Intermediate

Home Town: Alden, Iowa, USA

Living In: Ames, Iowa, USA

Reviewed: Aug. 31, 2009

This was pretty good. We ended up putting corn in the mix cause we were planning on having corn that evening. I'd make it again but somehow give the chicken more flavor.

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Reviewer:

Kasi

Cooking Level: Beginning

Living In: Statesville, North Carolina, USA

Reviewed: Feb. 6, 2009

added more wine, pretty good considering how easy it was

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dyanat

Cooking Level: Expert

Reviewed: Nov. 16, 2008

I tried to lighten this up a bit by using reduced fat soup and nonfat plain yogurt instead of sour cream. This came out very soupy. I think if there were rice under the chicken and soup sauce, it would've come out much better. I may try this again and add the rice. I also added garlic powder, onion powder, and pepper, but I think it could've used even more spices.

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TYKE99

Cooking Level: Intermediate

Living In: Reeders, Pennsylvania, USA

Reviewed: Oct. 23, 2008

This is a great, easy recipe. I used 2 cans of cream of mushroom (what I had on hand) about 1/4 cup white balsalmic vinagar in place of white wine,a tablespoon of mild curry powder, and threw in a small bag of mixed frozen veg over the chicken. I also seasoned the chicken with salt and pep . It was wonderful! The whole family loved it, and the chicken was very moist and tasty. Try this one, I thought it might be a bit plain, but the sauce is wonderful, quite elegant. I am having a dinner for my Mom's birthday, and will be serving this to the whole family!

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Kyle&Kev'sMom

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Port Coquitlam, British Columbia, Canada

Reviewed: Jun. 25, 2008

I thought this to be easy made but very bland taste-wise. Maybe different soups and spices would help.

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JayforJoyce

Reviewed: Jun. 7, 2008

Sorry. This was just not good. I even added some garlic and salt and pepper because others said it needed something extra. Neither my husband nor I liked it.

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Melissa

Cooking Level: Intermediate

Home Town: Roscoe, Illinois, USA

Living In: Bloomington, Indiana, USA

Reviewed: May 11, 2008

add more spice

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Reviewer:

ds4159

Reviewed: Feb. 12, 2008

I thought this was really a tasty and easy dish. For some odd reason,I didn't have Cr.of anything soup in my pantry,which never happens,but I did have a can of turkey gravy,so I mixed that with the sour cream and wine. Like the other reviewers,I added some seasonings like garlic powder and salt and pepper. I also browned the chicken on the stove top before I baked it,just to brown it. I have this thing about eating white chicken from the oven,in a sauce like that it never browns up too well. I added fresh mushrooms and it all tasted pretty good. I think I'll experiment with the soup types when making this again. Also,I took the advice of another reviewer who only used one can and it was plenty to cover the chicken,and spoon some over as a sauce before serving.Thanks for a great recipe...I'll make this again:)

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BOSSIER

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Eagle, Wisconsin, USA

Reviewed: Apr. 25, 2007

not bad. I added garlic and pepper and served over No Yoke Noodles. Substituted celery soup for Chicken soup. Very quick and easy

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WICCAN54

Cooking Level: Intermediate

Home Town: Centerville, Texas, USA

Reviewed: Apr. 11, 2007

I added garlic powder,black pepper,paprika, sliced fresh mushrooms and used cr of chicken/cr of mushroom soup.For a quick meal you cant beat it.

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FLICKSTIR

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 30, 2006

Well, it was a Sunday night, all the grocery stores were closed on the island where I was living, and the cupboard was almost empty. No, I didn't have any sour cream. No, I didn't have cream of celery soup. But I used the only two soups on hand -- cheddar cheese and cream of mushroom --added white wine, served the chicken mixture over noodles, and my husband liked it! I think the moral of this story is that chicken breasts baked in any creamy mixture will turn out pretty good!

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K.A.

Reviewed: Dec. 29, 2006

My family loved this. I didn't have mushrooms or peas, but I think this would also be a good flavor to the recipe.

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Dawn B.

Cooking Level: Intermediate

Living In: Vicksburg, Michigan, USA

Reviewed: Nov. 14, 2006

I thought it was okay, I really haven't had much luck with any recipe I try that calls for white wine. My kids wouldn't even touch it, not even my one year old who eats everything.

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paula

Cooking Level: Intermediate

Living In: Tomahawk, Wisconsin, USA

Reviewed: Nov. 12, 2006

Delicious! Sooo easy and very good! Will definitely make again. Thanks for the great recipe.

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Dee

Easy Chicken Breast

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