Reviewed: Nov. 18, 2009

My whole family LOVED this...I didn't change a thing.

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Krista

Cooking Level: Expert

Living In: Brinnon, Washington, USA

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Reviewed: Nov. 18, 2009

This was very good. I did add some fresh crimimi mushrooms with the soup and cream cheese. Can't imagine this without them. Next time I will add some minced garlic and onions. This was very rich even tho I used low fat products. I served it over whole wheat noodles. Will use this recipe again. Thanks Judi Ann!

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Nov. 18, 2009

I cooked this as-is and thought is was good but it didn't blow me away. I did love how easy it was and my husband wanted me to give it 4 stars. Next time I'll probably try jazzing it up a bit.

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JOULEC

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2009

Fantastic! Made This Recipe && Was Very Sceptical at First...&& It Turned Out Great!! One Of Our Favorites...I Did Add A Few More Seasonings At The Begining Such As Season Salt, Carling Powdre && Onion Powder And Also Before Putting Cooker On High I Added About 1/2C Milk To Thin The Sauce A Bit && cooked About 5 Cups Of Egg Noodles To Make Plenty Of Left Overs For Lunch The Next Day. My Husband Usually Doesn't Like Things Made With Cream Cheese (Picky, I Know) But He Loved This! I Will Definatly Make This Again!

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pongotahoe

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Reviewed: Nov. 18, 2009

Made as written. Very good and super simple.

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Kinflightinoh

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Reviewed: Nov. 18, 2009

G R E A T ! ! ! as is. Don't change anything.

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Pappy

Home Town: Erie, Pennsylvania, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Nov. 18, 2009

This was really easy to throw together. I threw 4 frozen chicken breasts in the crock pot with the Italian seasoning. After 5-6 hours on low, I shred the chicken into chunks and threw in the cream cheese and the soup. I was worried I wouldn't have enough stroganoff so I threw in about 1/2c. sour cream and a can of cream of mushroom soup too. Like I said before, super easy and good, but not great. It tasted like a thicker version of chicken noodle soup, which I'm not a huge fan of. FYI- I would've had plenty with the original recipe. Its heavy and filling! Poured over egg noodles.

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Lovin'Louie

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2009

This was pretty good, although a little too salty for some reason (and I didn't add an extra salt). Nice, easy, comforting chicken. Although it has to be made on a weekend, because the 5-6 hour cook time isn't feasible on a work day, sadly.

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cathryn

Cooking Level: Beginning

Home Town: Erie, Pennsylvania, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 17, 2009

I made this for a dinner gathering with some friends and kids. EVERYONE (including children) loved it! I did add some chicken stock to the chicken as it cooked. at hour 4, I also added some slices of protabella mushrooms and chopped onion, and more salt, pepper and garlic. This is definately a recipe we will try again!

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MelissaH

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Reviewed: Nov. 16, 2009

Sliced chicken into strips, mixed with butter and dressing mix. Cooked for less than 4 hours on low before adding soup and cream cheese. Delicious served over fettucine noodles, or even over rice. Delicious! Thanks for sharing!

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BIZZYSMOM

Cooking Level: Expert

Home Town: Carmichaels, Pennsylvania, USA

Living In: Suwanee, Georgia, USA

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Reviewed: Nov. 16, 2009

Easy, easy, easy! And delicious - kids loved.

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Julie P.

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Reviewed: Nov. 16, 2009

My husband loved it!! It was a bit rich so next time I may decrease the cream cheeses a bit.

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mtford

Cooking Level: Expert

Home Town: Christchurch, Canterbury, New Zealand

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Nov. 16, 2009

I thought this recipe was way too rich, perhaps it could use less cream cheese?? Not sure but it was too much for my family.

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KHOWERY81

Cooking Level: Expert

Home Town: Lyndhurst, Virginia, USA

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Reviewed: Nov. 15, 2009

OH MY GOSH DOES THIS SMELL GOOD TO COME HOME TO!!!! I could smell it outside my house. This is an awesome recipe because you play with it in so many ways. If you like this with homemade noodles or rice go for it. I used an onion soup packet instead of the dressing mix. You can add any veggies you would find ina pot pie like carrots, potatoes, etc than use krusteaz for a crust or pillsbury biscuits on top for chicken and dumplings... the list goes on and on. the idea of cooking the chicken alone for a roasted flavor is incredible and I will be doing this a LOT. THANKS FOR THE RECIPE!!!

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JLLEBOW

Cooking Level: Expert

Home Town: Medford, Oregon, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: Nov. 15, 2009

I just made this today. I couldn't find "dry" salad dressing mix. So I bought Kraft fat free Italian dressing. I used probably about 1/8-1/4cup of this dressing plus liberal amounts of fresh cracked pepper. I also added some other spices (oregano, thyme...). I cooked it on low for 5 hours and then added the soup, low fat cream cheese and about 1.5 cups of egg noodles. It turned out very good! I will do this again. I think once I re-heat it tomorrow, the flavours will have permeated throughout the chicken a bit better.

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Sabina82

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: Nov. 15, 2009

Excellent, wouldn't change a thing!

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calebbear

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

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Reviewed: Nov. 15, 2009

My boyf wanted to sell this (he was joking) when he tried this when I was at work.. he said it tasted so good, so creamy, so rich but not too overpowering.. this recipe is so simple and so tasty.

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Tram

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Reviewed: Nov. 15, 2009

I have no idea how people are getting this to turn out bland and too thick. I served it over egg noodles and it was absolutely DELICIOUS, with just the right texture for the sauce! I had an extra tablespoon of butter in there at the beginning because I had 2 partial bars sitting around and I wanted to use it up. I added some onions about 2 hours in, and about 1/3 of a small sour cream container at the end with the cream cheese and soup. They were leftover from taco night. After I added the last ingredients I let it cook for an hour instead of 30 minutes, so maybe that's why the flavor from the Italian dressing mix was able to blend into the sauce better. It was FAR from bland!

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Calophi

Home Town: Levittown, Pennsylvania, USA

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Reviewed: Nov. 14, 2009

This recipe is awesome! If I could give it more than 5 stars, I would. I, like other viewers, did alter it a bit. I added a chopped onion to the chicken, butter, and Italian seasoning. Instead of adding the cream of chicken soup at the end, I added 8 oz. of sour cream, 1 1/2 cups of frozen peas, and a small can of drained mushrooms along with the 8 oz. of cream cheese. I served it over noodeles with a side salad and crusty bread. This is company worthy!! It is one of our 'Ten Most Wanted' at my house!

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