Reviewed: Mar. 4, 2008

I did some 'tweaking' as suggested by others. This recipe is kind of like a template for you to build off of. I added lemon juice, onions and Parm cheese on the top. Family really liked it. Will make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mandy

Cooking Level: Intermediate

Home Town: Garland, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2008

Like all the other reviewers, I added a few of my own ingredients to this recipe. I layered the bottom of the dish with fresh broccoli pieces. I also mixed about 4 tablespoons of fresh pico de gallo style salsa in with the mixture (I used cream of mushroom). Then I spooned 1 more tablespoon of salsa on top of each breast before baking. The end result added a little more flavor than the original recipe. *I also used low fat ingredients (soup, cheese, sour cream) and still found it to be fantastic! A little thin, but thickens while standing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DMNuckels

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2008

This was really good! I didnt have white wine, so I skipped it...And I used quite a bit of pepper before pouring on the gravy...will make again! Thx!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AMYROCHA

Cooking Level: Intermediate

Home Town: Tillamook, Oregon, USA

Living In: Pacific City, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2008

Kinda plain, but very simple to make and great for a quick dinner at home. Hubby liked it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DolphinPack

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 11, 2008

I added 1 tea lemon juice, and 1/2 tea white pepper (for two servings) and it was very good! I will also half the white wine the next time I make it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

steponme81

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 7, 2008

I served this with lemon pepper and dill rice and everyone enjoyed it. I will make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JESS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2008

Pretty boring. I added some frozen veggies at the end and served it over brown rice. It was an easy meal, but nothing to rave about.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 24, 2008

This is a good base to a recipe. I made a few alterations. I seasoned the chicken breasts with salt and pepper and browned them in olive oil (2Tbs.) and butter (1 Tbs.). Then I removed the chicken from the (oven proof) pan. I deglazed the pan with the white wine and added 1/2 an onion diced. After the onions had a chance to cook thru I added a Tbs. garlic minced. Then I stired in 2 cups sliced mushrooms, the soup and the sour cream. I added some chicken stock to thin out the sauce. I added the chicken back in to the pan and topped it all with a cup grated parmesean cheese. I baked the chicken as directed but mine were done in 45 mins. (due to the size, and the browning). Served it all over egg noodles for me, and rice for my husband. Both were great. (I cooked the rice in wine and stock). A simple salad on the side and it was a very filling meal, with a lot of leftovers.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jackie

Cooking Level: Intermediate

Living In: Novi, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2008

Tasted surprisingly good. I served it over the white minute rice. I also added about a Tbsp of crushed garlic, and salt n pepper. The cheese sounded good so I shredded some parm. and some asiago over the top and baked as it says. My 2 year old son loved it as well

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SMOKINJOE531

Cooking Level: Intermediate

Living In: Elmira, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 16, 2008

We enjoyed this recipe. It made a great sauce for our rice. We did spice it up with some basil and thyme and it turned out wonderful. We would definitely try this again and agree that it's like a template for other dishes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LOSTRIS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2008

If you make this just like the recipe states, to me it tastes like sour milk. I added a lot of the modifications people suggested in the comments - garlic, Italian seasonings, Parmesan cheese, cream of mushroom soup instead of cream of chicken. That helped some, but I still don't plan on making this recipe ever again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jolie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2008

Very yummy, and an excellent base for other recipes I will use. I added diced fresh garlic and parmesan as suggested. Didn't have white wine, substituted 1/4 c dry sherry and some chicken broth. Tasted fine with fat free sour cream and Healthy Request cream of chicken. Very simple and not much mess!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Susanne

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2007

I loved it! I added garlic, chopped onion, mushrooms, rotel and Parmesan cheese. Thought it was fantastic. Served over egg noodles.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Michelle

Cooking Level: Beginning

Home Town: Independence, Missouri, USA

Living In: Olathe, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2007

This was very easy to make. We don't drink, so I did not include the wine. I added some Parmesean cheese and noodles, but I felt the dish needed a kick. I am going to add Rotel next time I make it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

EPnTX

Home Town: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 26, 2007

easy to make. substituted cream of mushroom for the cream of chicken. added pepper, garlic, basil and oregano. Cooked the recipe in the electric pressure cooker with 5 chicken breasts. I easily could have used 6 breasts. There was lots of sauce left over. I thickened it with a little with flour after removing the chicken. served it with rice, but would have went much better with pasta.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

suzy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2007

I had 1/2 container left-over store-bought spinach dip, was looking for a recipe to use it up, and found a winner with this one! I followed some of others' suggestions: Mixed 1/2 tsp. minced garlic with Healthy Reqst. cream of mushroom soup (instead of cream of chix) and put them in a blender with the white wine. Then I lightly sprinkled seasoned salt, poultry seasoning, and pepper on chix breasts (only used seasoned salt on one side vs. both sides) and tenderized the chix breasts with a Jaccard tenderizer (has 10 little knives in it). I poured a little of the soup mixture in the bottom of the casserole dish and sprinkled 1/4 cup diced onions on the soup. Then I placed the chix breasts in the dish, poured the remaining soup mixture on top, and sprinkled 1/4 cup diced onions on top. Baked it for 1/2 hr., took it out of the oven, spooned the spinach dip on top, and baked it for another 1/2 hr. It looked beautiful and tasted wonderful -- it's definitely a "company" dish! It IS a little soupy, but worked well with the linguine I served. A definite keeper!

Was this review helpful? [ YES ]
17 users found this review helpful