Reviewed: Nov. 4, 2009

Quite yummy... I will most likely make again with maybe little less cream cheese!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

a.rae

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2009

My husband and I really like this meal. Reason I only gave it 4 stars is due to the fact I think you need to add milk to the cream mixture or it comes out to lumpy... My kids did not care for it, but they both at least "tried" it and they are 6 and 3, so enough said there. I will be making this again for sure!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ARTSGOLFWIDOW

Cooking Level: Intermediate

Living In: Macomb, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2009

My husband and I loved this. I served it with rice first night, and then leftovers added noodles. I prefer the noodles.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

terry

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 11, 2009

Not my favorite, but hubby really like it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Leslie

Cooking Level: Intermediate

Home Town: La Crescenta, California, USA

Living In: Sunland, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 28, 2009

I'll give it two stars because it was sorta edible. I can't remember when I last made something with a can of cream of whatever, but I thought "what the heck". I had to add cream and all sorts of seasonings to mask the flavor. In retrospect, I should have just rinsed the goop off the chicken, thrown together a quick wine sauce, and called it a done deal.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

da1bee

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2009

I made this for dinner last night and it was so yummy! I used cream of chicken and mushroom soup, fat free sour cream, 1/3 less fat cream cheese, and served it over egg noodles. For some reason, I started reading the reviews AFTER it was already in the oven and was worried that maybe I should have added some broth to thin it out but when it was done, I mixed it up and the fat from the chicken thinned it out perfectly! I also mixed frozen broccoli in with sauce before cooking, will definitely make this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dcosmo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 7, 2009

I just tried this recipe based on everyone's "rave" reviews. I would/could eat it again, but it was not my favorite. The combination of the cream cheese & sour cream gave it a saltiness that's not just "sprinkle salt" saltiness. (Hope that makes sense.) Also, I think in my mind, I was holding up an Alfredo-type sauce taste. Were I to make it again, I might use even less cream cheese and add a bit of broth to think it out. I did add a green pepper & two sprigs of green onions. Thanks for the idea, though. I've been excited about trying it all week. (And it is pretty and smells great!)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AcePrdcr3

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2009

I made a few minor changes. I seasoned the chicken with salt, pepper and garlic powder. I browned it a little in a skillet with 1/3 cup of butter. Washed and sliced some fresh mushrooms and once I removed the chicken breasts to the baking dish I cooked the mushrooms in the butter in the same skillet. I then poured 2 cans of mushroom soup, the sour cream and about 1 cup to 1 1/4 milk instead of adding cream cheese. Poured that over the chicken and baked. It tasted great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2009

This came out great! It took me a little longer to prepare it because I didn't use mushrooms; instead I used cream of chicken soup. I added broccoli (which I chopped into tiny pieces), then I crushed the garlic by hand with a garlic press. I also added carrots. I thought it came out great over pasta :-)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TECHTEACHR

Cooking Level: Beginning

Living In: Long Island, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2008

I did 'brown' the chicken before hand in olive oil with garlic powder and parsley. I tossed a touch of white wine in the sauce. Result was still pretty thick, and looked an awful lot like paste, but reading the reviews, I expected it to thin during cooking. It didn't. Served over noodles for the kids / biscuits for us. Final result was pretty bad...not only in aesthetic, but taste as well. We ate it, but only because we had to. Never again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2008

I'm not a huge chicken fan at all, but I quite liked this recipe. But the family loved it. Only things I did differently were: browned the chicken in a bit of olive oil before slicing it up, doubled the garlic, grated a bit of parmesan cheese overtop of the chicken before pouring the sauce on, and then baked covered for 30 minutes, and then uncovered for 30 minutes. The sauce was a perfect consistency! The garlic smell was a bit strong, but it tasted great. The colour was a bit bland (read: colour only), so may try putting a few veggies like peas or carrots in next time. But it was super easy and super delicious!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Alexia.Riaper

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2008

Really easy. I used cream of chicken instead of the mushroom because that is what I had on hand. I also sauted the chicken in garlic and olive oil before putting it in the baking pan. We served it with radiatore pasta. My family ate it up! So simple and really yummy for a weeknight dinner.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sarahbeth

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2008

I read other people's reviews before cooking this and made the following adjustments: I cut chicken into small pieces and browned in butter with garlic, salt and pepper. I mixed in carrots and corn and one can each of Cream of Chicken and Cream of Celery along with the sour cream and cream cheese. I mixed it all up and baked it till it was bubbly. We then poured it over rice...very good!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kelly Giese

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2008

Used cream of asparagus soup and added some lemon juice.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lisa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2008

My wife absolutely loved this recipe. A nice change of pace for the chicken we've been eating lately.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lonnie

Cooking Level: Expert

Home Town: Salinas, California, USA

Living In: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2008

We roasted a whole chicken on the grill (beer butt chicken). My other twist was to roast thinly sliced potatoes until crispy then pile on chicken pieces then the sauce and bake about 20 min. The sauce really makes this meal unforgettable. Will make again!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

accsp2000

Cooking Level: Expert

Home Town: Arlington Heights, Illinois, USA

Living In: Libertyville, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2008

Since several of the review said that the sauce was too thick, I added a little milk to it to thin it. But after I had baked, me and my husband both thought it was WAY to runny! So I think if I would have stuck to the original recipe it would have turned out better. It had a good taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Brittney

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2008

Good recipe. I recommend it for a quick supper. Here's what I did. I doubled the recipe for the sauce. I cut the raw chicken up into bite-size pieces. I added a small jar of Pimentos for color. Other than that I followd the recipe accordingly. I'm glad I made the extra sauce, for we had it over No Yolk Noodles. Great easy recipe. Thanks TAMI.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AliShaluvsfood

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Culleoka, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 2, 2008

I totally loved this! I used fat free cream cheese,light sour cream and the lighter mushroom soup and it was soooo good. I halved the recipe but still used 2 cloves of garlic. Wished I would've made some mashed potatoes cause the gravy is awesome! Will deffinitely make again!

Was this review helpful? [ YES ]
1 user found this review helpful