Reviewed: Mar. 24, 2013

Very good. I doubled it for a group of about people. Everyone loved.

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Reviewer:

JATON4

Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

Reviewed: Mar. 21, 2013

I was looking for a quick, easy & delicious meal to make with the chicken I had thawed out last night & came up on this. I had all the ingredients on hand except for broccoli, which was okay since I subbed green peas. I followed the directions & it turned out awesome. So tasty & easy too. My 14 year old grandson asked me what made me such a good cook! I was thrilled!! I will be making this again & again. Thanks for sharing...

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Reviewer:

Lisa Campbell

Cooking Level: Intermediate

Reviewed: Feb. 11, 2013

WOW! Easy, quick and tasty. What more could you ask for? Definitely tweak the creamy sauce part. (less milk/more parm) but trust me, it comes out just fine. Enjoy!

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Reviewer:

susy

Cooking Level: Beginning

Home Town: Boston, Massachusetts, USA

Reviewed: Feb. 9, 2013

I was looking for a different recipe for chicken and broccoli and found this. I didn't have italian dressing so after reading the other reviews I used vegtable oil and seasoned the chicken with salt & pepper, onion & garlic powder. I used about 6 oz of 1/3 fat cream cheese too and it was delicious! Even my husband and son loved it!

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Reviewer:

DCDimento

Reviewed: Apr. 17, 2011

My fiance and I really like this. I did add garlic and used frozen broccoli instead of fresh. Added a slurry (about 2 tsp cornstarch and 1/4 cup milk) to the chicken sauce to thicken it up. One surprising thing...chicken pieces still were a little on the bland side even though it was cooked in that salty italian dressing. My fiance made the suggestion of marinating the chicken in your choice of marinade before cooking. I think italian sausage will work well with this recipe too.

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Reviewer:

Tiff_Tiff

Cooking Level: Intermediate

Home Town: Warner Robins, Georgia, USA

Living In: Eatonton, Georgia, USA

Reviewed: Mar. 17, 2011

I didn't care for this recipe.

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Reviewer:

katopotato

Reviewed: Feb. 1, 2011

This is really great. We were worried the sauce was too thin, but if you let it sit in the pasta, it really does thicken up. We actually used low fat cream cheese, skim milk, and low fat Parmesan cheese and it was still delicious. It just needs some salt.

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Reviewer:

calafraz

Reviewed: Dec. 21, 2010

this is one of my favorite dishes..it is so good and really quick to put together

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Reviewer:

april lynn

Reviewed: Dec. 16, 2010

So hard to rate a recipe when you change it.. but I loved the way mine just turned out. Instead of chicken I used shrimp. I didn't have regular cream cheese so I used the onion and chive cream cheese I had.. I also sauteed the shrimp in the italian dressing with onions, minced garlic and mushrooms... then added the cream cheese and half the milk the recipe asks for, the grated parm and a little basil and also a touch of crushed red pepper. I love it! Great recipe.. sorry I messed with it so much, I have a habit of doing that lol

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Reviewer:

MsCookie

Cooking Level: Intermediate

Reviewed: Nov. 11, 2010

We liked it. I usually use a jar of alfredo sauce but I think it has an after taste. I only had Weight Watchers (whipped) cream cheese and a lite Italian dressing on hand so I used that. I'll make this again.

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