Reviewed: Nov. 17, 2009

This was pretty tasty and pretty easy. I did add peas to the mix and served it over egg noodles.

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cathryn

Cooking Level: Beginning

Home Town: Erie, Pennsylvania, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 8, 2009

The jury is still out. (DH) As I am cooking this right now, the sauce is wonderful. I sauteed the chicken with fresh mushroom that needed to be used, I seasoned it all with s&p and driend onions and garlic. I also added peas and corn. Going to serve it over grands biscuits. I halved the recipe since it's the first time around, but I will probably make a full one next time and freeze it. ETA: It was supberb! And DH loved it.

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keeners

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Reviewed: Oct. 6, 2009

I would give this 5 stars, but I tweaked it by adding peas, diced red and green pepper, and some friend onions, so in fairness I can't give a recipe 5 stars when I haven't cooked it as it is.

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Jay M.

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Vineland, Ontario, Canada

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Reviewed: May 27, 2009

DIsh was tasty, but nothing spectacular. Will look for a better recipe.

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Marianne

Home Town: Ivesdale, Illinois, USA

Living In: Saint George, Utah, USA

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Reviewed: Apr. 24, 2009

The Boyfriend liked this dish - we didn't have potatoes to serve it over but we served it over toast and it was pleasant. I did not use a can of cream-of-chicken soup though. I went ahead and used flour and butter to thicken chicken stock instead.

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Manda

Cooking Level: Expert

Living In: Fullerton, California, USA

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Reviewed: Apr. 14, 2009

Good, but bland.

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cubchick

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Reviewed: Apr. 5, 2009

My mom used to make this. I've just kind of forgotten about it untill AR. I didn't put mushrooms in it [didn't have it] or the peppers. I chopped a small onion in it, and used one chicken boullion. I had to have peas. Thanks for bringing back some great memories.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 3, 2009

I revised this one a bit for my picky-eater kids. I left out the mushrooms. I also used leftover chicken. This meal was ready in a flash, perfect for a weeknight, and really tasty. I'll be making this again.

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annenorfolk

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Reviewed: Jan. 28, 2009

I followed this recipe to a T and it was soooo good! I used it for my Church home group and they all loved it and wanted the recipe, so, I told them to go to allrecipes.com! The taste of this brought back some childhood memories of when my mother used to make it for us. Thank you!

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Carol

Cooking Level: Intermediate

Home Town: Covina, California, USA

Living In: Monrovia, California, USA

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Reviewed: Jan. 22, 2009

Tasted like what it was - chicken and cream soup. Not sure why I was expecting anything else. :) Probably won't make again but thanks for the recipe.

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lsk

Cooking Level: Beginning

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Reviewed: Dec. 29, 2008

This is my quick standby meal lately. I don't keep pimentos on hand but I often have bell peppers, so I throw those in. Other then that I make the recipe as is.

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MICHIELYN

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Reviewed: Nov. 4, 2008

This was fantastic! I did follow some of the suggestions and made a few changes, but with these small changes you can have a delicious meal in almost no time. I seasoned the chicken with generously with celery salt before cooking and diced some onion to add to cook with the chicken. I also reduced the amount of milk to 3/4 cup. I also left out the pimento peppers just because we don't like them. It was perfect. My husband raved over it. Thanks for the recipe!

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Wendy's kitchen

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Reviewed: Oct. 18, 2008

Definitely easy. I used fresh carrots and peas instead of the pimentos. Whipped up a fresh batch of biscuits, and the meal was done. Great worknight choice.

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Meredith in VB

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 9, 2008

No mushrooms - needs spicing up.

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Lisa

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Reviewed: Sep. 29, 2008

This was easy to prepare. I added frozen peas and chopped turkey bacon which definitely gave it more flavor. I served it over brown rice.

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AndreaJ

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2008

This was a breeze to whip up and tasted delicious over country style biscuits. I added salt, pepper, garlic powder and some Italian seasonings to the chicken as it was browning as well as some orange bell pepper, onions, and broccoli florets. I will definitely be making this again!

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Karen

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 22, 2008

This is a wonderful "Keeper" recipe. I found that it works wellwith either cream chicken soup or mushroom. If using mushroom, I add fresh garlic to the cooking mushrooms and 1TB of brown spicy mustard to the sauce as it heas through. Its a delicious change. I use peas with the mushroom version and any frozen vege mix I happen to have on hand to the chicken version Delightful over bisquits or rice or even elbow mac!

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Sara

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: Lumberton, North Carolina, USA

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Reviewed: Aug. 11, 2008

Not bad but not exceptional either. My boyfriend thought the sauce was too runny and a little bland as well.

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Aug. 7, 2008

Good base... added garlic, poulty seasoning and couple of dashes of hot sauce and put over potatoes. Was rushed for time and didn't want to go shopping so I tried it...tasted better than I thought it would and I'll make again.

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