Reviewed: Jan. 8, 2009

I added a can of Cream of Broccili soup to the 2 cans of cheese soup and it was great. I served it over white rice and steamed some veggies and it was really good. The chicken was so tender it fell apart.

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Brandy

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2009

I love this recipe. It is so easy. I do it a bit different though. I do 1 can of cheese & broccoli soup & 2 cans of cream of chicken soup. And I do not season it with salt, the condensed soups make it plenty salty as it. Just before it's done I throw in some steamed frozen broccoli. I serve over rice. Yummy and easy, my two favorite qualities in a recipe. You can also switch up the cheese & broccoli soup for cream of mushroom and add fresh mushrooms in at the end instead of broccoli.

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darwinkity

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2009

This is great. I need to watch my fat intake, so I used the fat free broccoli and cheese soup instead and it turned out great. I also added frozen broccoli for the last 30-45 mins to add some veggies. I served it over noodles and everyone gobbled it up.

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TeamUmar

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Reviewed: Jan. 3, 2009

I made it as the recipe said, and put it over rice. Was pretty good, and easy enough that I'm sure I'll make it again, but would be inclined to try a few substitutions as suggested by others, so that's why I gave it four stars.

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Hannah

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Reviewed: Jan. 2, 2009

Easy and good. My family loved it!

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Earl

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2008

I couldn't find cream of cheddar soup, so I used 1 can of cream of chicken and 1 can of broccoli cheese soup. Cooked 2 hours on high, then 4 hours on low. Served it over jasmine rice with a vegetable side. Delicious!

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Jon

Cooking Level: Expert

Home Town: Wilmington, Massachusetts, USA

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Reviewed: Dec. 25, 2008

This tastes like Campbell's. The 3 stars are for the chicken. Moist and tender, but I started with frozen chicken breast on high for 2 hrs, then low for 5 hrs. It's a good place to start, but as written, it's chicken in undiluted Campbell's.

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piksie

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Reviewed: Dec. 17, 2008

I gave it four stars because it was easy and my son loved it. I see where people say it is a little bland. I made it and put over orzo pasta. The pasta had a mac and cheese flavor while the chicken was tender. I may make it for my son again since he liked it so much. I thought it was just o.k.

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DANI80

Cooking Level: Expert

Living In: West Deptford, New Jersey, USA

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Reviewed: Dec. 16, 2008

Well I liked the sauce...but the chicken wasn't anything overly exciting. I wouldn't make this again.

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Ashley

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Reviewed: Dec. 5, 2008

I followed the reviewer recommendations and used 1 can of cream of chicken and 1 can of cheddar cheese soup. The chicken was great for leftovers, we made chicken enchiladas with it the next day!

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Sarah

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 30, 2008

I tried this recipe last night (I'm new to slow cooker cooking)... it wasn't horrible, but it did come out a bit bland and somewhat pasty. If I try this recipe again, I will be sure to try some of the modifications others have suggested!

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ozoellner

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Reviewed: Nov. 29, 2008

My kids and I did not like this recipe. It was too processed tasting (prob from the cheese soup) and the colors were awful. It simply did not look appetizing, and frankly, didn't find it much so either.

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Ms Maggie

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 24, 2008

Love it! I took some others advice and (since I only made 3 chick breasts) just put in 1 can of cheddar and 1 crm of chicken + a little milk, salt and pepper of course. Also, minced 2 garlic cloves (someone said 1 may not be enough and we love garlic). It was perfect! I cooked on high for 5 hours since I was running out of time. Oh, I also put them in the crock frozen. I didn't have high hopes for this recipe since our family likes things a bit more interesting (I thought). But this was sooooo worth it and it will be in our rotation! The flavor and smell was amazing for the small amount of ingredients that was in it. Thanks for the great recipe!

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lh1lh2

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 21, 2008

good. I added stuffing and green beans last half hour. served over bicuits.

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sliker's-Kitchen

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2008

Perfect dish for a working mom who has to feed 2 teen boys and a hubby. I made the recipe just as written several times now and alternate serving the dish with rice and egg noodles.

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PAPASGIRLKOKA

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Reviewed: Nov. 18, 2008

This was good. I had to make some changes but overall it is pretty good. Just a little salty for our taste. I won't add salt next time I make this. I used an 8oz. container of sour cream instead of milk and I also added a can of cream of chicken and mushroom soup. Thanks for the recipe.

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iluvmyangylrose

Cooking Level: Expert

Home Town: Fullerton, California, USA

Living In: Cypress, California, USA

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Reviewed: Nov. 17, 2008

I thought this recipe was just okay. But I didn't follow it exactly. I made some alterations that were recommended by another reviewer. I used 1 can of the cheddar soup and 1 can of cream of chicken and spiced it up with curry, garlic and some seasoning salt. I also added some frozen veggies, which was a nice idea! But I thought the curry seasoning just didn't mesh well with the cheddar cheese soup. Those two flavors just don't go together. If you want to try curry in this dish I would recommend just using the cream of chicken and omit the cheese soup.

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Monkey Girl

Cooking Level: Intermediate

Living In: Newport, Kentucky, USA

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Reviewed: Nov. 13, 2008

this was GREAT! I was skeptical about the cheese soup...I did 1 can cheese soup and 1 can cream of chicken. I think either way would be good. The chicken was very tender and the "sauce" was excellent served on top of rice with steamed broccoli on the side. I made chicken pot pie out of the leftovers. OMG! it was soooo good!

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seekaye5

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Reviewed: Nov. 12, 2008

Easy, mild in flavor but delicious...the kids even ate it. Thank you to a previous poster, we will be using the leftovers for chicken enchiladas the next night.

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