Reviewed: Aug. 4, 2008

Without a crock pot? I also modified this recipe slightly as suggested by others, using fresh boneless chicken breast, mushroom soup and celery soup, and added some garlic and a tbsp of fresh mixed herbs from my garden (oregano, sage, thyme and chives). But the big difference is that I did not cook it in a crock pot as I do not own one. I put it all together as soon as I got home after work, putting all except the sour cream in a deep frying pan with a lid. Then cooked it covered for 20 minutes or so on medium heat stirring occasionally to prevent sticking and burning. I added the source cream at the end. I checked that the internal temp of the meat was 160 degrees… and voila, a great dish in less than 30 minutes…I read that chicken breast is great poached, so this in effect was poached in the soup mixture. I served it with rice and green peas.

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ARGELL

Living In: Ottawa, Ontario, Canada

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Reviewed: Jun. 25, 2008

This was a good recipe. It did create a lot of gravy, so I accompanied the chicken with rice. When I make it again I will add some texture like bell peppers or onions..if you add carrots it could be a great soup!

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terryslady

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Reviewed: Jun. 18, 2008

This came out great. I followed the recipe exactly except for sprinkling the chicken breasts with black pepper and garlic powder before adding them to the crock pot.

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amc

Cooking Level: Intermediate

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Reviewed: Jun. 7, 2008

So easy to make. chicken was juicy, tender and very flavorful.

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chefnelson

Cooking Level: Intermediate

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Reviewed: May 6, 2008

This was wonderful! I am definatly going to cook this again, I did add a little bit of onion, and garlic powder. This is so simple I thought it was too good to be true. What a wonderful addition to my recipe box!

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MandeP

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Reviewed: Apr. 2, 2008

I really enjoyed this. I used 4-5 frozen chicken breasts, garlic salt, italian seasoning, 1/2 can milk, and added more sour cream. Served over noodles or rice.

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APRILOTHER

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Reviewed: Mar. 28, 2008

This was not good for us at all. I made it according to the recipe, adding the extra flavorings suggested by the other reviewers. Even though I used only 3 breasts, the gravy was too thick AND we did not care for the taste. We are getting take out tonight.

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wendy3tkl

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Reviewed: Mar. 24, 2008

This was really good! I made some changes, but stuck with the basic idea. I used 2 cans of Cream of Mushroom with Roasted Garlic mixed with 1 cup of sour cream, about 1 cup of water, 2 tablespoons of worstershire sauce, and a tablespoon of paprika. Before placing the chicken breasts in the bottom of my crock pot, I rubbed them with freshly ground black peppercorns, garlic, and sea salt. After pouring the sauce mixture over the chicken, I cooked it on high for about 4 hours, and the chicken was moist and very flavorful. The sauce/gravy was awesome, and we put it over mashed potatoes. My family (me, my husband, and our 4 boys) loved it!

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Sarah

Cooking Level: Expert

Home Town: Plaistow, New Hampshire, USA

Living In: Manchester, New Hampshire, USA

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Reviewed: Mar. 18, 2008

This recipe works well! I did follow the advice of the other cooks and added my own seasonings before adding the soups. I used 6 chicken breasts, put them in the crock pot mostly frozen, sprayed them with Pam, sprinkled them with sea salt, freshly ground pepper, minced onion and garlic. Then I added the soups and let it cook. Turned out yummy. My whole family liked it. I served it over rice. There was plenty of "gravy," even just using two cans of soup with 6 breasts.

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KKMom08

Cooking Level: Intermediate

Home Town: Ayrshire, Iowa, USA

Living In: Dacula, Georgia, USA

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Reviewed: Mar. 11, 2008

This is a good base recipe then add what you like. I added fresh mushrooms and frozen veggies about 1/2 hr before it was done & served with rice. The taste was ok nothing exciting. As someone else stated it tasted like chiken w/ cream of mushroom soup poured over it. It gets 5 stars for easiness but I can only give it a 3 on taste. The leftovers were never eaten. Will not make again.

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LOLA

Cooking Level: Intermediate

Living In: Chula Vista, California, USA

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Reviewed: Mar. 4, 2008

This was a great recipe, I did take the advice of a previous review and used Healty Request Cream of Chicken and Mushroom soup. Also added a package of fresh mushrooms cut into quarters. My kids loved it!!

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eggen5

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Reviewed: Feb. 6, 2008

This was so-o easy & yummy! I saved this recipe over a year ago & finally got around to make it. The only thing different I did was used the 98% fat free soups, I added a little milk, parsley, garlic, pepper, and a dash of cayenne pepper (would be good w/out). I served it with mashed potatoes & corn. Everyone was happy with this recipe, even my picky eaters. Not too many recipes can pass that test. This is moving over to one of our family favorites.

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Mamma's Trying

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Feb. 4, 2008

This is great and easy to change up a little, I have used cream of onion and cream of chicken with herbs in this and they were both great. I always double the sauce so I can use it with noodles or rice.

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Julie Peter

Living In: Loveland, Ohio, USA

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Reviewed: Jan. 12, 2008

My family liked this recipe okay. I modified it by adding crushed garlic, oregano and served it over egg noodles.

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67hunter

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Reviewed: Jan. 11, 2008

I have only reviewed a few recipes, but this was worth sharing. My whole family- including4 and 5 year olds loved this and my mom and mom-in-law. I didn't have sour cream-left it out. Added fresh onions, 3 garlic cloves, celery and an 8 oz. pkg of mushrooms, along with a packet of onion soup mix as someone suggested. Cooked on low for 8 hours- perfect everytime. My husband ate it as is. I put it over brown rice- sooo good with the gravy.

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sserra

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Reviewed: Jan. 9, 2008

I tried to lean it out by using the lite versions of the soups. Perhaps that was the reason it tasted so bland.

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kkc11

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Reviewed: Dec. 19, 2007

The end result deserves a 5 star even though I did not follow the recipe. My end result came out like shredded chicken (not sure if that is how it is suppose to be), but it was perfect for sandwiches. I think this is due to over cooking the chicken (12 hours). I did not add the sour cream at the end & initially added 1 tablesoon of pepper. I will definitely make this again...I will just follow the recipe more closely next time.

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ALINCA5512

Cooking Level: Beginning

Living In: La Habra, California, USA

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Reviewed: Dec. 11, 2007

IMO, without any added seasoning this tastes like chicken with cream of chicken poured over it. I took suggestions and added certain things. I did add a can of French fried onions, salt and pepper and a shake of garlic powder. I would add another can of French fried onions or some chopped onions, maybe more garlic powder/salt, celery seed/salt and red pepper. You can add anthing to your liking. The only real suggestion is to add some milk or cream to thin out the soup mixture. It was simple, good and will make it again.

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Foodie

Cooking Level: Intermediate

Home Town: Des Peres, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Dec. 11, 2007

I tried it last night & we all thought it was ok. It is a great base to jazz up to your taste. I added a poblano, garlic salt & pepper. It gave it a little more dimension. It does make a lot of gravy so I'll try 6 pieces of chicken next time.

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curly

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Reviewed: Nov. 29, 2007

Good! I used (low sodium) cream of mushroom/cream of chicken cuz that's what I had and chicken thighs for some delicious dark meat (don't eat the skin, and the dark meat is much more nutritious than the white). Added brocoli at the end (only for 15 minutes cuz we don't like soggy vegetables). Next time though, I won't add the veggies - defeats the purpose if they are drowned in cream sauce! Overall, super easy, tasty and almost healthy! will make again cuz it's so darn easy!

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MELANIE2002

Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

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