Reviewed: Feb. 17, 2009

I made this tonight for my family, and we all really liked it. For those that said this dish is bland, you really need to put in all the spices that it calls for. I went heavy on the garlic, and I used the entire packet of onion soup mix (by accident). It didn't hurt the flavor at all (just gave us more sodium than we needed!)...oh well. I used cream/chicken soup instead of mushroom, just because we prefer it. I also threw in a couple dollops of sour cream and a splash of half & half, just because. This dish was VERY tasty, and I will make it again.

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JoJo

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Feb. 8, 2009

The flavor was good; but I wouldn't call it "alfredoy". Instead of using 1/2 cup milk and 1/2 cup water, I used all milk. I also only used 1 Tbsp of italian seasoning. Other than that I followed the recipe as written. One thing I would suggest is to add and mix in the italian seasoning with the soup mixture before adding it to the chicken because otherwise all the seasoning sticks to the chicken and we didn't like that. Good-tasting recipe overall though.

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KROMENESKO

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Reviewed: Dec. 23, 2008

Quick and easy, my kids loved it too. I did half the italian seasoning and added 1/2c sour cream. Perfect for shortcut Alfredo.

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Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Reviewed: Dec. 2, 2008

Everyone seem to enjoy this recipe. I just did a few adjustments... I added 1/2 of a chopped onions with the garlic, used 1/2 tablespoon of Italian seasoning, no water just 1 cup of milk, doubled the parmesan cheese and also added a cup of white cheddar cheese. I also used mini penne pasta. I think next time I will use fresh herbs and lower sodium soup.

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Wafaa

Cooking Level: Intermediate

Home Town: Staten Island, New York, USA

Living In: Orange, New Jersey, USA

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Reviewed: Jul. 30, 2008

MMMMMMmmmmmmm.

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Gina

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Reviewed: Nov. 4, 2007

Ok to eat but not one I will repeat

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jrmarla

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Reviewed: Oct. 12, 2007

I used leftover turkey and half and half cream instead of the milk and water. Out of 5 people only two said it was good. We found it very plain, it was ok but I won't be making it again. Michele, cambridge ontario

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MICHK35

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Cambridge, Ontario, Canada

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Reviewed: Mar. 5, 2007

I've searched for 2-3 years to find a suitable spaghetti sauce that wasn't tomato-based. I think I've found it. I substitued one pound boneless, skinless chicken thighs; cream of chicken soup; fat-free half-n-half; fancy shredded parmesan; and spaghetti noodles. I omitted the peas (not popular at my house). Next time I will use less Italian seasoning. Rich taste without all the calories. I would not be afraid to use a different meat, either.

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mamoles

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Reviewed: Feb. 26, 2007

I thought this was a very good meal. I exchanged the higher fat ingrediants with fat free or low fat and it turned out wonderful. My picky kids (10 and 6) even liked it.

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Heather

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Reviewed: Jan. 6, 2007

I love this recipe! I just usually use half and half instead of milk and omit the water. It makes a very thick and creamy sauce. I have found that it thickens quickly so when I make the sauce i turn the burner on low and then I just keep adding half and half to thin out the sauce. Great recipe!

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Caitlin

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Reviewed: Apr. 13, 2006

Sorry. I don't know about this. Not really very Alfredoy. Sorry :(

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Apr. 12, 2006

Not a bad meal at all, but this didn't taste anything like chicken alfredo. It was worth the shot becasue it was quick and easy to put together. Thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jul. 1, 2005

Hmmmm. This was just OK for me. If I make it again, I would use much less Italian seasoning, exchange chopped onions for the onion soup mix, and add more parmesan. I'll probably stick to a more traditional chicken parmesan recipe though. This just tasted a little "packaged".

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MANOMES

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Santa Clarita, California, USA

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Reviewed: Jun. 16, 2005

quick and easy and i had all the ingredients except for the dry onion soup mix, so i just added a tablespoon of seasoned salt. i used one cup of fat free milk and omited the water. great for a weeknight meal. i wouldnt serve this to guests though.

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PINTSIZELINDA

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Reviewed: Jun. 3, 2005

Pretty good, but I would go a little lighter on the mixture of onion soup mix with the mushroom soup.

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KSTEWART520

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Reviewed: Mar. 9, 2005

I THOUGHT THIS WAS REALLY GOOD. THE ONLY COMPLAINT I HAD WAS I THOUGHT THE SAUCE WAS A LITTLE THIN AND I HAD TO THICKEN IT UP...BUT OTHER THAN THAT, VERY TASTY.

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TINKERBELL926

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Apr. 7, 2003

This recipe was very easy to follow it did take a little longer than stated but it was well worth the wait my husband,myself, and my 3year old son loved it and there were no left overs-Thanks Kim

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Carolyn Scott

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Reviewed: Mar. 30, 2003

I am sorry, but we did not like this at all. We ate a little and threw the rest out. For the time it took, I could have made the wonderfull "Cajun Seafood Pasta" recipe. Maybe because it had soup in it and we are not a big fan of recipes with soup mixes and canned. More into all fresh ingredients. Will not be making again.

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sklynstra

Cooking Level: Expert

Home Town: Grandville, Michigan, USA

Living In: Hudsonville, Michigan, USA

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Reviewed: Apr. 16, 2002

This was not as fast as the recipe said, but really great! I have family members with lactose problems - but they love alfredo. This is a super substitue and we'll make it again! Thanks Kim.

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