Reviewed: Oct. 9, 2006

This was extremely bland. I couldn't even eat it. My husband ate his plate, but only after he covered it in bbq sauce. The only reason I am giving this 2 stars is because the chicken came out really tender, and we were able to use it to make tostadas the next night.

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DEBORAHM4

Home Town: Farmington, New Mexico, USA

Living In: Orem, Utah, USA

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Reviewed: Sep. 14, 2006

Don't usually like canned soup based recipes, but this was quite good. I did brown the chicken and fresh mushrooms first, then deglazed the pan with the wine/chicken broth (I used broth). Added some onion salt, and season salt & pepper. Used the paprika on top at serving to add color. Also used the mushroom soup w/ roasted garlic. Served with rice & glazed carrots. Whole family enjoyed it.

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THELAWRENCES

Cooking Level: Expert

Home Town: Missoula, Montana, USA

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Reviewed: Aug. 31, 2006

Was very bland, nobody in my family really liked it and I ended up throwing half away.

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hulaHeather

Cooking Level: Intermediate

Living In: Mililani, Hawaii, USA

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Reviewed: Aug. 5, 2006

My husband really liked this but I am not crazy about it.

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deblynngervais@yahoo.ca

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Reviewed: Jul. 8, 2006

This was good, but as noted elswhere, somewhat bland. Also, I think the cooking time is a bit long. I will try it again and give it a bit of zip.

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Lynz

Cooking Level: Expert

Home Town: Dunedin, Otago, New Zealand

Living In: Lyttelton, Canterbury, New Zealand

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Reviewed: Jul. 2, 2006

Yummmmy! This recipe was delicious!

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Jenny Collins

Cooking Level: Intermediate

Home Town: South Elgin, Illinois, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jun. 17, 2006

although I am not one for cream-soup based anything,prefer food w/more flavor and zing, and DH hates white-livered food, I had a can of f.f. cream mushroom soup that had been in the cupboard forever, and didn't want to heat up the house. Used 4 bone-in skinned breasts, used sherry in lieu of wine, and forwent the flour. Had f.f. sour cream and used that. With the addition of 3 cloves garlic, fresh chopped parsley,tbsp. of chicken soup base, and 1 large onion cut into larger chunks, this did have a pretty good taste. I used lots of paprika to disguise the white-livered appearance. Put it in the crock last night on low and done this morning. It smelled very appealing so hubby did try some for lunch. If I can get him to eat anything like this, I'm doing good. Inexpensive dish to prepare w/much ease. Just add some extras and you have a meal. Cooked some egg noodles to serve over. Bone-in chicken was very tender and juicy.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jun. 10, 2006

Tasty, though a tiny bit blander than I expected--it didn't taste quite as good as it smelled. Perhaps next time I'll add more garlic and seasoning. Very good over noodles.

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IVOIRIENNE

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Reviewed: Mar. 7, 2006

Easy, very tender. DH who does not like chicken had 2 plates of it!

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cjbeach

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Daytona Beach, Florida, USA

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Reviewed: Feb. 6, 2006

As other reviewers said, I used chicken broth instead of wine (didn't have any) and only 1/2 cup sour cream. I also browned the chicken before cooking, using more paprika. It made the sauce a little orange, but we all loved it. The sour cream made it exceptionally rich. Next time I'll use less. This is a keeper!!!

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HEART2HEART

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2006

outstanding.........the whole family loved it. It did take less time to cook, about 5-6 hours but it was absolutely delicious. I served it with rice and green beans and it was a hit!

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mary

Cooking Level: Intermediate

Living In: Hicksville, New York, USA

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Reviewed: Nov. 22, 2005

I made this recipe yesterday for the first time.Though it was good,it could have used a little more flavor,like garlic or onion perhaps.I served it over rice and fed eight people.

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ladybug

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Reviewed: Nov. 16, 2005

This recipe is GREAT! I did add a bit of garlic and onion powder, and used fresh mushrooms instead of canned. My family loves it and there are never any leftovers.

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catladyskitchen

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Reviewed: Sep. 20, 2005

This recipe is bland! I ended up adding some cream cheese that I had leftover in the fridge, sauteed some sliced up onions and mushrooms in oj and throwing it in and that perked it up somewhat.

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michellew

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 7, 2005

great meal! fast prep time and everyone loves it.

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RINGODUDE

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Reviewed: Aug. 9, 2005

It was okay, but I won't make it again. I like the idea and how easy it was, it just didn't taste as great as I'd hoped.

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STEPHER11

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Reviewed: Aug. 9, 2005

This is ok, the wine kind of gave it a twang. Next time I might sub wine for chicken stock. Also the flour/sour cream mixture turned into little balls instead of fully disolving.

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Natalia Evans

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Reviewed: Jun. 25, 2005

This recipe smelled great while cooking and tasted pretty good once it was finished. I would have liked something with a stronger flavor a little better.

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