The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 3, 2009
this was so good. i used zesty italian dressing mix cause thats all they had at the store. next time, i will only use 2 chicken breasts cause i thought 4 was a bit too much.
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Cooking Level: Intermediate

Home Town: Porterville, California, USA
Living In: Oceanside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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Reviewed: Dec. 3, 2009
This is very very good! I put the chicken soup in at the beginning along with frozen chicken breast and butter. I only used half of the seasoning packet and 4 oz low fat cream cheese with about 1/4 cup low fat sour cream. Served over egg noodles!
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Photo by Nikki

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 2, 2009
This was an absolute hit at my house! WE LOVED IT! I put4 frozen breasts in my crockpot along with the dressing mix and half the suggested butter. I let it cook on low about 5 1/2 hrs and then I put the soup, about half the amount of cream cheese, and I added about a 1/2 -3/4 cup sour cream (I did'nt really measure I just put in what I thought would be about right) I then let that cook for about another 1/2 hour. I served it over egg noodles with french bread. AWESOME!!! Will definately make again. Thanx!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 2, 2009
Easy and my kids will eat it!
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Amy

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 1, 2009
This was delicious! Everyone in my family loved it and that makes it a winner in my book! The only reason I did not give it 5 stars is because I tweaked it a bit: used 1/4 cup bottled italian dressing instead of the margerine/dressing mix, added 1/2 t garlic powder (we love garlic at my house) & a splash of white wine, cooked on high for 3 hours, then added the soup, 4 oz. cream cheese, 1/2 cup sour cream, 3/4 cup chicken broth, dash of black pepper and paprika, cooked on low for another 45 minutes and served it over rice (though I think egg noodles would have been even better). The chicken was "melt in your mouth" yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 1, 2009
This recipe was just fine. Although, I did not have the dry Italian dressing mix, I used onion soup mix instead in hand. Not bad at all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 30, 2009
Excellent easy meal. I put cream of chicken in at beginning and added cream cheese at the end. I also put in chicken breasts and shredded them in the crock before I added the cream cheese. Served over biscuits. Will definitely make again!
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Cooking Level: Intermediate

Home Town: Hampton, Nebraska, USA
Living In: Waukesha, Wisconsin, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 30, 2009
Not sure what I did wrong, but this ended up far too dry. I may try it again, as my husband liked the flavor, but I was hoping for more sauce. Perhaps some chicken stock or white wine next time.
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Cooking Level: Intermediate

Living In: Manhattan, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 30, 2009
This is delicious! I'm making it today for the fourth time. Even my husband loves it and he hates my cooking! I sub sour cream for cream cheese because I can't stand cream cheese, add diced onion and sliced mushrooms and extra pepper. You know, today was the first day I actually READ the directions (oops)...I have always put the soup in at the beginning with whole boneless breasts and cooked it on high for a few hours. Then you don't have to shred the chicken, it just falls apart. Yummy on cold nights and reheats great for lunch at work the next day(s)!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 26, 2009
A family favorite now. I was a little skeptical at first but the reviews were all good... I did what one reviewer suggested and added nonfat cream cheese instead of regular, then added 1/4-1/3 C of wine at the same time. I like the wine flavor and this was a big hit in my normally picky household. Thanks!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 24, 2009
chicken did not hold it's form...ended up tasting like thick, salty chicken mush...will not make again
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 24, 2009
very good - easy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 21, 2009
Easy to make, and really easy to eat! My co-workers loved this recipe.
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Cooking Level: Intermediate

Living In: Middletown, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 18, 2009
My whole family LOVED this...I didn't change a thing.
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Cooking Level: Expert

Living In: Brinnon, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
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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Cooking Level: Expert

Home Town: Tacoma, Washington, USA
Living In: Lakewood, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 18, 2009
Made as written. Very good and super simple.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 18, 2009
G R E A T ! ! ! as is. Don't change anything.
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Home Town: Erie, Pennsylvania, USA
Living In: Bellevue, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
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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Cooking Level: Intermediate

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