Reviewed: Aug. 28, 2010

Pretty good if you like curry and spinach. I had no Monterey Jack so I used Swiss instead, which turned out fine. I used curry paste instead of powder, which is stronger so I used less. Paprika really not necessary. I didn't drain the spinach which gave the sauce a thinner texture and served it with the chicken over Basmati. Sauce tastes like a mildly spicy spinach dip. Yum!

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MoonMomma

Reviewed: Apr. 19, 2010

This was good! I have to admit that I didn't expect much given the base was a "cream of" soup but this turned out well! I used only 2 boxes of spinach (it's what I had) plus threw in a box of fresh sliced mushrooms and cooked all day in the crock pot - used about 1/2 the amount of cheese and the low-fat soup, too. Next time I would double the curry and add some pepper flakes to give it more "kick". Overall very good, very easy and everyone loved it!

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WEBANGEL14

Cooking Level: Expert

Home Town: Latrobe, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

Reviewed: Feb. 17, 2010

This was a great dish. Very flavorful. i love the curry

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Demon Child

Cooking Level: Intermediate

Living In: Brush Prairie, Washington, USA

Reviewed: Apr. 28, 2009

Oh my goodness was this great! I made 3 chx breasts but used the recipe for 4 of them. I cooked this for 50 minutes and not a minute more and the chx was juicy and extremely easy to cut, almost like butter! My husband's only complaint was it tasted a little salty. I think this was the combination of the regular soup and cheese. Next time I'll buy the low sodium soup and see if that helps. Just so you know I poured on the paprika and was generous with the curry powder adn this just made the recipe. Definitely a keeper!

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kodiano

Reviewed: Apr. 10, 2008

Awesome recipe and very easy! I substituted fresh spinach just because I had some I needed to use up before it went bad -- worked great! I did double the curry and paprika also. I'd eliminate the cheese because you couldn't even taste it or tell it was on there. Also, I'd make rice as there was tons of great sauce and nothing to put it on!

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Laurenstamps

Reviewed: Jan. 25, 2008

This was my first experience cooking with curry and I became most pleased with the result. Great flavor - I did add about 2 teaspoons of cayenne pepper to go along with the paprika which kicked it up perfectly. I cut my chicken breasts into strips (thirds) so it cut the cooking time down to 45 minutes. I also utilized Miracle Whip.... delicious. Highly recommended for someone new to curry like me!

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drewrilla

Reviewed: Nov. 6, 2007

I got a little scared when I started to put this one together. I'm so glad I saw it through to the end though because it was very tastey. It's nice to make chicken with a diferent flavor then fried. Thanks for the great recipe.

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firelinea

Cooking Level: Beginning

Reviewed: Oct. 25, 2007

Absolutely fabulous! This was an extremely tasty, easy chicken dish. This is something that I would bring to a pot luck! I did cut the chicken into smaller pieces to reduce cooking time. Hubby loved it too! Thank you Carol!!

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Dawn

Cooking Level: Intermediate

Living In: Pulaski, Wisconsin, USA

Reviewed: Aug. 26, 2007

This recipe was very good! Made just a couple of alterations, but kept it basically the same. I didn't have any spinach so I used broccoli instead and also added some chopped mushrooms. Delish!! We loved the unique taste the curry and paprika gave the recipe. Will definitely make again.

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