Reviewed: May 9, 2012

My boyfriend and I loved this! I did not have any lemon juice so I used vinegar instead, and I also added some dill.

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Reviewer:

sionainn

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Living In: Dartmouth, Nova Scotia, Canada

Reviewed: May 9, 2012

This was delish! I did change it up just a little bit. instead of the cream of mushroom, i used the new Philly cooking creme, and mixed it w/ Mild Diced chiles, which gave it an awesome rich flavor and just a little more zing. Also boiled my chicken for 20 mins ahead of time in the morning. YUM!

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Kerri R

Reviewed: Apr. 12, 2012

I had to fry my chicken breasts first. I used coconut oil (this brand does NOT taste like coconut) I seasoned with garlic/paprika/rosemary. I left skin on and once cooled, I pulled from bone and sliced on the bias. I put the broc. in that same pan with all the chicken goodies on the bottom. I dont know how much but enough to cover my pan which is pretty good size. I then put the chicken slices on next (3 breasts). I only used the cream of chicken but I did chop up some fresh mushrooms. Then I mixed soup with Miracle Whip w/pepper & Olive Oil. I added my cheese to this mixture as well. I think I may have added some milk also, but can't remember for sure. It was very very good.

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Reviewer:

gopintos

Cooking Level: Intermediate

Living In: California, Missouri, USA

Reviewed: Mar. 6, 2012

Love this recipe as is and with a few changes. I use 2 lbs. broccoli fresh, chopped and place in a large bowl. I add about 2 cups dry egg noodles after cooking per instructions I set colander over broccoli in bowl dump noodles over broccoli using boling water to just par cook the broccoli. Drain broccoli and mix with noodles. Top with 1 can cheesy broccoli soup and one can cream of chicken mixed with the mayo and lemon juice. Sprinkle just a little shredded cheese over the top. Adding the noodles make it a full meal. I add the chicken per original recipe.

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Reviewer:

Sherribear71

Reviewed: Feb. 21, 2012

I love this recipe. I made it for dinner tonight. I had to adjust based on what I have available. I used half mayo, half sour cream on this one. I also used whole wheat bread crumbs as topping with cheddar cheese. I only used one bag (12oz) of broccoli and it was just perfect. I served it with angel hair pasta. Everybody loved it. Thanks for sharing.

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Cooking Level: Beginning

Living In: Wichita, Kansas, USA

Reviewed: Feb. 10, 2012

I have made this several times for friends and family who needed an easy dinner - it has always been a pleaser. I make it gluten -free for my family with organic GF mushroom soup and GF croutons - it's delicious! I also add scoopable chicken bouillon for flavor. I usually serve rice on the side, but with enough croutons baked in, you don't really need the rice. Just a salad and you have a satisfying meal. My kids(8 and 5) love it!

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Frumpy18

Reviewed: Feb. 5, 2012

My kids and hubby really liked this!

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Beckee

Living In: Medicine Hat, Alberta, Canada

Reviewed: Jan. 25, 2012

Not very good.. too much cheese and very little flavor

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Reviewer:

EIKNIP

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: Dec. 18, 2011

This is a great receipe, I have used a similar one for years... the only difference is I add about 1-2 tsp curry, and serve it over rice. My family loves it and I hardly ever have much leftovers!!

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Reviewer:

Soniahoward

Reviewed: Oct. 15, 2011

Delicious stove top version: Squirt of olive oil in heavy skillet with lid. Add leftover rotisserie chicken chunks and leftover broccoli florets. Consult recipe for amount. Mix low-sodium soups, lemon juice, small amt mayo together and add to skillet. Stir. Put the lid on and allow to heat slowly. Sprinkle shredded cheddar on top. Top with lid. As soon as the cheese melts, it's ready to eat. Very quick, delicious.

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