Reviewed: Jul. 7, 2002

This recipe is great! I added fresh garlic and basil to mine, and deleted the onion. The garlic really brings the flavor out in the other ingredients much better. The first time we had this over rice, then with the leftovers I chopped up the chicken and served it over a spinach pasta. It was really yummy both ways! Thanks!!

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D.L. Mowery

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Reviewed: Jul. 3, 2002

I thought this recipe was great! It was easy and delicious, I will definitely make this again.

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Elizabeth

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Delray Beach, Florida, USA

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Reviewed: Jun. 23, 2002

This is an excellent recipe. The chicken is very tender and tasty. Everyone loved it!!!

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Lynda

Cooking Level: Intermediate

Home Town: Stratton, Maine, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Jun. 12, 2002

This recipe is a keeper. Literally took 5 minutes to throw in the ingrediants. My 2 yr old and 11 month old loved it, as did I. I accidently dumped in all the mushroom juice instead of draining, so I just ommitted the milk and it was wonderful. Thank you for a quick and easy recipe.

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STEPH410

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Reviewed: Apr. 26, 2002

Have used this recipe numerous times and love how quick and easy it is to prepare-----then just let it slow cook all day. I make rice in the rice cooker the last 30 minutes to an hour, so there is no last minute prep, except for a salad, or pre-prepared slaw (in the bag)! An elegant meal that tastes like hours to prepare!!!!

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BETSY COX

Cooking Level: Intermediate

Home Town: Comfort, Texas, USA

Living In: Sunrise Beach Village, Texas, USA

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Reviewed: Apr. 18, 2002

This recipe was really easy to make. I however, didn't cook it as long as it says on low. I only had it cooking for about 3 1/2 to 4 hours on low. It came out perfect, the chicken was very moist, but when I walked in the kitchen it didn't give off the great smell I thought it would. but it is a keeper.

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TAMMYLYN916

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Reviewed: Mar. 19, 2002

Great recipe! I used partially frozen chicken breasts in mine and they were extremely tender and juicy. I added minced garlic to mine and it had great flavor. The sauce was incredible over rice. I had a good bit of sauce left over so I froze it for use over rice for another dinner. Thanks so much for a quick, delicious meal!!!

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KIMBERLY GALLOWAY

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Reviewed: Mar. 18, 2002

This was delicious! I followed the advice of other reviewers and added 1 pkg of dry onion soup. I omitted the milk and used 2 cans of cream of chicken soup since I used 6 chicken breasts. I didn't have white wine so I used marsala. I also added shredded carrots and sliced onions 1/2 hour before serving. Since the sauce was runny, next time I will thicken it. This is very tasty and very easy!

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MJC90

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Reviewed: Mar. 16, 2002

OH MY GOSH,,This was so good! I loved it! The only thing I did different was I used a larger can of mushrooms because they didn't come in 4.5 ounces where I shopped,,,I used 8 ounces. I noticed I had plenty of sauce so I cooked up some rice and used it as a side dish. Totally delicious. Will absolutely make this again.

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SOSWEETISME

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Reviewed: Mar. 14, 2002

My family loves this recipe. I did take the advise of other cooks who recommended increasing the milk to 1/4 cup and adding a teaspoon of some sort of seasoning (I've used Bruci's on one occasion and Italian Seasoning on another) to give the gravy some oomph. I haven't had a problem with the chicken getting dry, but I make sure that the meat stays covered by the gravy by giving it a stir every once in a while throughout the day. It's possible that by putting the chicken into the pot while the meat was still frozen had something to do with the retention of moisture, too. The recipe can be made in half the time by increasing the temperature to "high" and cooking for 3-4 hours.

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EMVOLIN

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Reviewed: Mar. 13, 2002

Super easy to put this dish together-a big plus. I jazzed up the spices a bit, but it still wasn't a hit with my guys. Needed some peas to be added or another veggie for some color. Next time I'll pass on this one.

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mn78

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2002

This turned out pretty salty. I used the dried onion soup mix that other reviews called for, so maybe that's why. The chicken was VERY tender, though. I'll make it again.

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KRISTILEO

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Reviewed: Mar. 10, 2002

I liked this dish, but it was very modified from the original, it might qualify as a new recipe. I cut out the mushroom because both my husband and I hate them, I used two cans of soup, added a TBS of Worshire sauce, 1/2 cup of white wine, 4 red potatoes, one packet of onion soup mix, and 1TBS of Red Pepper sauce. This was tastey!

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GORET6

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Reviewed: Mar. 6, 2002

This was very bland. Needs more onion, garlic, etc. Also, you may want to thicken the gravy as it was very runny. After reading some reviews, I made this a second time using dried onion soup mix and it was extremely salty. So I made it a third time and added 4 cloves of fresh minced garlic, 1/2 cup white wine, 1 T. worcestershire sauce, double the mushrooms, and before serving, I removed the chicken and stirred in 1 cup of sour cream to the sauce and served it over rice. Even with these adjustments, my husband and I agreed it still wasn't a keeper. Three strikes and this recipe is OUT!!!

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KIMAR

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Reviewed: Mar. 4, 2002

I fixed this and it's the best recipe I've fixed in a long time. It is really, really good. I had my daughter fix it and she thinks it's one of the best too.I love mushrooms and next time may add another can.

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DENBIE

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Reviewed: Mar. 4, 2002

I thought this recipe was great! The chicken was so tender and moist that we didn't need knives. I used fresh minced onion in place of dried, added a bit of crushed basil and browned the breasts in a little butter before putting it in the pot. This is a keeper

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REPLYUK

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Reviewed: Mar. 3, 2002

This was a great throw together when I had no idea what to make. I used cream of chick, garlic salt and italian seasoning (all I had)and didn't add any milk in the beginning..put a half soup can in at the end and it was awesome! The sauce was sssoo good over rice...I'm going to do it with pasta next time...maybe some kind of garlic and pepper pasta.

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CATX

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Reviewed: Mar. 3, 2002

The chicken was tasty and tender. The sauce is very runny.

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STEPH67

Cooking Level: Intermediate

Home Town: Ida, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Mar. 2, 2002

Very Delicious!

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SHARON B.

Cooking Level: Expert

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Reviewed: Mar. 1, 2002

I could see the potential for this recipe being bland so I took steps to prevent that from the start. I used about 4 garlic cloves minced. I added a tablespoon of Italian herbs rather than parsley. I used a whole envelope of onion soup mix and added a teaspoon of Tobasco. The result was wonderful.

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