Reviewed: Nov. 4, 2009

Not for me. A little too Rich

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ktchup

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Reviewed: Nov. 4, 2009

This is a really good easy meal that my family loves. I follow the directions for the most part but use 1 extra chicken breast. I throw them in whole and shred when it is finished cooking. We like it served over noodles or mashed potatoes.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2009

ok first I havent made this yet and it does sound good except stroganoff is made with sour cream not cream cheese. While i am sure it is good I would try using sour cream and cream cheese for a creamer smother taste and leave out the cream of chicken soup.

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julieann

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Nov. 4, 2009

I thought that this turned out tasting too bland - cream cheese can condensed soup. I did enjoy the texture ofthe chicken when cooked in this method (which doesn't sound right) it is very different than other slow cooker recipes. I would have prefered this with sour cream instead of cream cheese, more seasoning, and some fresh mushrooms. I ended up adding some tomato paste and marsala wine in addition to a whole carton of sauteed mushrooms.

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Nov. 3, 2009

This was excellent. I seared the chicken and put it in the slow cooker with 2 cans cream of mushroom, 1/2 cup of vegetable broth, 1pkg italian seasoning, 1/2 pkg ranch seasoning and 1 pkg neufatchel cheese. It was wonderful, and ready by the time church was over. Thank you for posting it.

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Blair

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Reviewed: Nov. 3, 2009

Very good and easy! I used italian salad dressing instead of using the italian seasoning and oil.

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Neka

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Reviewed: Nov. 3, 2009

This turned out really thick, almost like trying to eat chicken salad on top of noodles. The flavor was not bad and it smelled great, but something about it just wasn't right so I probably won't make this again. I prefer the beef stroganoff recipe that has cream cheese in it from this site.

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Claire

Cooking Level: Intermediate

Living In: Chaska, Minnesota, USA

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Reviewed: Nov. 3, 2009

This was the most delicious dinner. I did follow some advice from other reviewers: Skipped the margarine, I did not have italian dressing mix, so I used light zesty italian dressing, 1 can Healthy Request Crm of Chicken soup and 1 can Healthy Request Crm of Mushrom soup thinned with about 3/4 c. milk. I let it cook for about five hours until it was moist and tender, falling apart. Shredded the chicken and then I added 4 oz. 1/3 less-fat cream cheese and about 1/2 c. of sour cream. I let it cook in the crockpot for another 45 minutes to let the flavors blend. Served it over whole wheat egg noodles and it was amazing!.

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WorkAtHomeMomma

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Reviewed: Nov. 2, 2009

This was very easy and really yummy. Everyone gobbled it right up. The only change I made was adding a splash of red wine like another member had done.

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TheBadSeed

Cooking Level: Intermediate

Home Town: Orange, Massachusetts, USA

Living In: Athol, Massachusetts, USA

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Reviewed: Nov. 1, 2009

Very easy, and very creamy. A perfect comfort food. I served over steamed rice and it was wonderful. Will probably add mushrooms or broccoli next time.

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singlemom

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Reviewed: Nov. 1, 2009

Somehow I had a different experience than most here. I found this recipe way too thick and too fatty,greasy,rich. Yes it was easy, but even after adding a lot of milk to thin it out we didn't like it. The chicken was also overcooked and the ingredients scorched even on low. Maybe it needs closer attention than our less attentive slow cooker approach. Flavor was OK. Just didn't appeal to us, but obviously does to many others. Different strokes...

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MicheleB

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Reviewed: Oct. 31, 2009

First cooked chicken in a little fat free italian dressing in the crockpot then used fat free cream cheese and low fat cream of mushroom soup and added some baby portabella mushrooms. Finished with a dollop of sour cream. Yummy but very rich. Served over egg noodles.

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num.num.num...food

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2009

Excellent!!!! Followed it exactly my mother-in-law and son loved it and so do I. A keeper for sure!!! Thank u for the recipe!!!

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Adele O'B.

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Oct. 30, 2009

This recipe was pretty good. About half way through I added fresh mushrooms, about 1/4 cup water & 1/4 cup sour cream. Otherwise I followed the recipe as written. I would make again.

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Kelle

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Reviewed: Oct. 29, 2009

We didn't like, prefer beef

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Lyndsey

Cooking Level: Intermediate

Home Town: Hurst, Texas, USA

Living In: Grapevine, Texas, USA

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Reviewed: Oct. 29, 2009

I didnt have time to do this in a crockpot so here is what I done. I baked the chicken in the oven for the required time- i think 30 minutes. While the chicken was in the oven, I cooked on the stove- cream of mushroom- didnt have chicken; italian seasoning, added white wine- due to other comments; a little water; and the reduced cream cheese. I added according to my taste so more wine it went. Something about adding the white wine made this dish a winner. I cut the chicken in little pieces and added it the sauce. I simmered it until the sauce was creamy not chunky. I used the whole wheat noodles and pored on top before I served. Had broccoli and garlic bread and it was a hit!!! Can't wait until I get home today for the left overs. I am sure it will be better the next day. Thanks for this recipe - this is definitely a WINNER!!!

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Lee-Lee

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Reviewed: Oct. 28, 2009

This was easy and tasty. I skipped the Italian dressing mix and margarine and just put the cream of chicken soup in with the chicken, along with some chopped-up mushrooms. Turned out just great and made life rather easier on me!

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Tintin LaChance

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 28, 2009

I replaced the margarine with 1/4 cup of water and cooked on low for 4 hours, then added cream cheese and soup and cooked for another hour. This is a super easy, very tasty meal for a busy family. My husband and son both really enjoy it.

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MITCHMOM96

Cooking Level: Expert

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Reviewed: Oct. 28, 2009

Oh my gosh .Made exactly as written and it was fantastic. So easy and oh so good.Try it , you will not be disappointed - serve over egg noodles and a side salad .

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lindasue222

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Oct. 28, 2009

This was awesome! I cooked the chicken in 1/3 cup white wine with the seasoning & butter on high for 1 hour and then low for 2 hours. When it was done I added 4 oz of cream cheese and let it melt, shredded the chicken and added 4 oz sour cream with the chicken soup. Let it heat up for another hour and served over noodles! Delicious!

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