Reviewed: Jan. 19, 2012

I lowered the calories in this recipe by using half the cheese, skim milk, and 2 tbsp of nonfat yogurt, no margarine and spraying my pan with olive oil! And still great on taste!

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Reviewer:

Correne

Reviewed: May 30, 2011

wow! great recipe! I used this on the "pork meatballs" and this was wicked!!!! YUM

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Reviewer:

Deanna

Cooking Level: Beginning

Reviewed: Dec. 29, 2010

We had leftover roast chicken from Christmas and I had a can of mushroom soup sitting in the cupboard so I randomly searched for a recipe using both ingredients. I had the rest of the ingredients so I decided to give it a try. It was creamy and delicious! Easy meal to prepare! :)

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Reviewer:

jaykei

Home Town: Manila, National Capital Region, Philippines

Living In: Silver Spring, Maryland, USA

Reviewed: Sep. 9, 2010

I honestly thought there was a mistake w/the measurements in this recipe. WAY too much pepper, paprika and cheese. Not nearly enough cream. I followed the recipe exact.

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Reviewer:

Kathy Nelson

Reviewed: Feb. 7, 2010

My family and I found this recipe lacked punch. Except for the pepper (which it certainly had a lot of), it was flavourless.

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Reviewer:

L Jensen

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Port Moody, British Columbia, Canada

Reviewed: Jan. 12, 2010

I halved the pepper and added more cream and milk. This serves 5 if they have huge appetites, more like 6-8 if average.

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Reviewer:

STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

Reviewed: Aug. 24, 2009

I left out the cheddar cheese and used shitake and woodear mushrooms. Great recipe!

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Reviewer:

jenbridges

Home Town: Buford, Georgia, USA

Living In: Marietta, Georgia, USA

Reviewed: Apr. 1, 2009

Yummy, easy to make!

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Reviewer:

Pasta's Wife

Cooking Level: Intermediate

Reviewed: Oct. 6, 2007

Great recipe! It was pretty quick and easy and very good. There were a couple major adjustments however that I made. I ended up using about 1/2 cup half and half, since I didnt have heavy cream on hand. Either way 1/8 would not have been enough. Also 1 pound of mushrooms seemed like a bit much, I ended up using 2 small cans of mushrooms instead. I just didnt saute them. Thirdly 5 teaspoons seemed a bit outrageous, and this is from someone who loves pepper. I used about 1 1/2 teaspoons of pepper instead. Fourthly, insyead of using 2 tablespoons of Paprika, I started with one teaspoon and from there added a little more to taste. And lastly, had I added 3 cups of cheddar cheese, we may as well have had nachos, so I just added about 1 1/2 cups. It turned out great!

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Reviewer:

Jennifer*25

Reviewed: Feb. 7, 2007

...For us, the sauce is just tooooo thick! Had to add some chicken stock at the end to get the right consistency. Used a few grinds of pepper and a dash of paprika and served over egg noodles...Was easy but the end result was not to our liking.

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