The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Apr. 24, 2005
Very yummy! This recipe is a keeper. Thanks a bunch.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Feb. 24, 2005
I almost gave this 5 stars because the taste was excellent but I think it just needed something in the way of texture to thin it out a little more, maybe some milk or broth. Excellent!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Feb. 23, 2005
This was a really simple and quick recipe to make and according to my wife who is on Southbeach Diet..."Very Rewarding."
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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Feb. 20, 2005
Fatty & delicious!!! Great recipe,obviously anyone on a strict diet should avoid the word "creamy" at all times but hey just to cheat once in a while I love this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Dec. 1, 2004
My husband and I loved this recipe. Unfortunately I didn't have fresh garlic so I had to use garlic powder and I substituted cream of chicken soup. I cooked it with a side of long grain rice and it was just incredible. Definately a keeper! Thanks so much Tami!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Dec. 1, 2004
The whole family enjoyed! My 5 year old loved it! I did change a couple things. I doubled the garlic. I put some chicken seasoning and sprinkled about 1/2 grated parmesan cheese over chicken before pouring on sauce. I also covered about 1/2 through baking since sauce seemed a little thick. Next time I will add 1/4 to 1/2 cup of chix broth or white wine to sauce mixture. Will definatley make again!!
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7 users found this review helpful

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Cooking Level: Intermediate

Home Town: Stillwater, Minnesota, USA
Living In: Prescott, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Nov. 16, 2004
I made a few changes to this to make it my own. I cut chicken into chunks and browned in butter in a skillet. I mixed the soup, sour cream, and cream cheese together with about 1/4 c. white wine and 1 tsp. garlic & herb seasoning. Poured into skillet, covered, and simmered while my rice cooked. I also doubled the garlic. Wow, this was yummy, and my boyfriend said it was definitely a keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Nov. 11, 2004
pretty good! very rich. used fat free cream cheese and cream of chicken soup (hate mushrooms!) and served over rice. hubby and I liked it. thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Sep. 8, 2004
I loved it and ate way too much!! My kids loved it too. My husband enjoyed it but found it a bit too rich. I made the recipe exactly as it's listed and i wouldn't change a thing. I will definitely make it again.
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Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Aug. 26, 2004
very rich, very good
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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Aug. 16, 2004
I just fixed this for dinner and it was a hit! I used Cream of Celery soup as it was all I had on hand. Served it over egg noodles and there were no leftovers! This is a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Aug. 2, 2004
What a great recipe!! I cooked in a skillet though because I wanted to cook fast, not wait an hour. I took some butter and added the chicken and mushrooms. Waited until the chicken was almost cooked through and added all the other ingredients. Had a wonderful flavor!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Jul. 1, 2004
Super creamy and easy!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Jun. 15, 2004
After reading some reviews that the chicken was bland I decided to rub the chicken with cajun spices (found on this website under Cajun Spices in a jar - I modified the recipe to two servings) and then browned with minced garlic. Chicken was delicious. I also heated the sauce in order to let the cream cheese melt before I put it altogether in the oven. I used three pounds of chicken and doubled the sauce recipe plus added one more can of soup (I used two cans cream of chicken and one can cream of celery) however next time if I make this much I will use more cream cheese to even out the flavor. This would also be great with some broccoli or asparagus!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: May 1, 2004
I made a variation of this dish and my husband and I thought it was a keeper. I used boneless, skinless, thighs instead of chicken breasts. I sauted the thighs until they were browned, heated the sauce in a seperate pan so the cream cheese would melt. I also doubled the garlic (yum). I added the sauce to the meat when the thighs were almost done and then let it simmer for about 20 minutes. I served this over rice for my hubby and I just had the meat and sauce. The mixture was pretty thick doing it this way, but it was very quick and very tasty. Next time I plan on cooking the dish in the oven to see if that helps thin out the sauce.
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Cooking Level: Intermediate

Home Town: Boring, Oregon, USA
Living In: Bend, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Apr. 4, 2004
This is such an easy recipe. I've made it a bunch of times, even forgot to use sour cream once, it was still great. Just a tip, microwave the cream cheese for about 30 seconds, it will soften and its much easier to mix into the mushroom soup. Personally though, little bits of cream cheese don't bother me, but softened cream cheese is much easier to work with. And of course, double the garlic! Delicious!!!
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Photo by MINNIE000

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Mar. 7, 2004
Very good, and super easy - which is great with my schedule. I used garlic powder instead of fresh, and cream of chicken (I'm not a mushroom fan). I put pepper on the chicken breasts before I poured over the sauce mixture. I served with brown rice and it was a huge hit.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Mar. 1, 2004
This was VERY good. I used cream of mushroom with garlic soup so it added a little extra garlic flavor, which I love. It seemed like it needed a little something else, so next time I think I might add some mushrooms like someone else suggested. Served with egg noodles. Will make this again !!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Dec. 31, 2003
This was truly excellent. I didn't have any sour cream (well, I did but it was moldy...), so I left it out, and I thawed some frozen broccoli and added that. Delicious.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Williamsburg, Virginia, USA
Living In: Providence, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Oct. 24, 2003
I totally messed with this recipe. Used only 1 lb chicken, cream of chicken instead of mushroom, added a can of mushrooms, a couple of diced carrots, some green pepper and extra garlic. Served it over biscuits. Yum! Next time, I'll add corn, peas, or what ever else I have around. It would be great with asparagus or broccoli. Just add the veggies, raw, into the sauce before you pour it over the chicken. Fabulous. Can't wait to eat the left overs tomorrow...maybe over egg noodles this time...
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