Reviewed: Apr. 17, 2007

I sauteed my onions, chicken and mushrooms with garlic and oregano. Then I added 1 can of chicken broth and let it simmer for a while. Then I drained some of the liquid and added about 3 cups half / half & 1 cup milk, used almost 1 cup of parmasan and stirred in the noodles and baked for about 45 min. I will make this again for my sister, a white cream sauce fanatic! This is so delicious ya'll, but I felt like a whale after eating it!

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iluv2cook

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Reviewed: Nov. 21, 2005

this was a fantasic meal. instead of using spaghetti use egg noodles thay will hold the cream.it goes with garlic toast

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austin gulledge

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Reviewed: Nov. 3, 2005

I found the reciepe to have too much liquid as well as being too sweet for my taste.

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MomCook

Cooking Level: Intermediate

Home Town: Alexandria, Louisiana, USA

Living In: Fernandina Beach, Florida, USA

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Reviewed: Nov. 17, 2004

Too liquidy. Three chicken breasts and four cups of cream, plus water to cover, made this far too runny. The flavor was decent, but suffered due to the excess of liquid. Didn't reheat particularly well -- cooled to a solid, thick block, and reheated to a jelly-like, thick sauce. Will not make again.

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Scfkwoop

Cooking Level: Professional

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 8, 2004

I only used 2 cups of cream and it was still too runny. I like the combination. I cooked chicken tender pieces in olive oil. Next time, I will make a traditional alfredo sauce though.

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MOMW4JS

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Reviewed: Jan. 11, 2003

This was a good dish, but I varied a bit. I used milk instead of heavy cream, chicken broth instead of bouillon cube, and added cream of celery soup, 1 cup of chopped celery, and 1 tsp of poultry seasoning.

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RUTH'S CRAVINGS

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Reviewed: Nov. 24, 2002

This is a very good base recipe, but you may want to reduce the amount of cream and add more veggies. Other than that, the 5 people that I tried this recipe on finished off a doubled recipe!

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GARBJUNKIE

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Reviewed: Mar. 18, 2002

This was very tasty, but I would recommend less water. The sauce was more runny than it was creamy. The recipe calls for covering the skillet contents with water. I'd only use half the water next time. I also added a red pepper, which gave it a better flavor. Very good, and it reheated well. I served it over buttermilk biscuits.

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