Reviewed: Nov. 10, 2009

Nothing to write home about here. Totally edible, but not fantastic. Needs more spices. Garlic and maybe some Italian seasoning. Added a splash of chicken broth to keep it from getting too dry. Consistency was good, but if I did make again i'd use provolone cheese and Parmesan together. Cheddar was weird.

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HARMONYGIRL79

Cooking Level: Expert

Home Town: Olathe, Kansas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 9, 2009

Great recipe! I followed others advice and replaced the pimento with a red bell pepper. Easy and delicous!

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PENNYLANE09

Cooking Level: Intermediate

Home Town: Rowlett, Texas, USA

Living In: Grapevine, Texas, USA

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Reviewed: Oct. 26, 2009

I've been cooking for my husband for over 7 years now and this is the first recipe he's asked to add to a heavy rotation. I did make some changes though. I used Velveeta (about 8 oz), freshly chopped tomatoes (instead of the pimento peppers b/c I didn't have any), added red peppers. While I was cooking the chicken, I added chopped garlic, the peppers and onions to soften them up. Dish is WONDERFUL!!!!

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Amanda

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

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Reviewed: Sep. 24, 2009

I'll give it 4 stars on taste, however it was a bit dry. I followed some of the other suggestions and added more chicken stock along with the wine and it was still dry, unless the cook time was a little to long for it as well. The next time I might add a bit of sour cream. I did omit the pimento peppers because I could only find the ones in the jar. Overall, it was good, though I did have a lot left over.

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cookingisahobby

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Reviewed: Sep. 10, 2009

This recipe has always been a favorite of my family's (and pot lucks), and it's always a big hit with friends and co-workers as well... Instead of the white wine we use milk to mix with the cream of mushroom soup and we also add two cans of Rotel for a little spice. It's great!

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RaniRae

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Reviewed: Aug. 26, 2009

i have made this several times and it always goes over well. i've added peas, broccoli, whatever leftover veggies are lying around...and i've made it with both velveeta and with shredded cheddar. i think i like it best with a combo - all velveeta is a little overpowering, but all cheddar and it loses some of it's creaminess. yummy!!

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BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Lady Lake, Florida, USA

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Reviewed: May 26, 2009

Everyone in my house, even my picky kids gobbled this down. It was fairly easy to make and didn;t have lots of ingredients. This will be a weekly favorite.

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julieanng

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

Very, very good and really easy!

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Darla

Cooking Level: Expert

Home Town: Pattersonville, New York, USA

Living In: Hartfield, Virginia, USA

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Reviewed: Feb. 18, 2009

I reviewed several chicken casserole recipes before deciding on this one. I added green olives, garlic, canned mushrooms; and use cream of celery soup and milk instead of wine. The casserole did not have the creamy texture I was looking for but turned out great!

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TBird

Cooking Level: Expert

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Reviewed: Dec. 21, 2008

I made this for dinner tonight & my husband & I both loved it. I didn't have any wine, so I used chicken broth in place of it. I also added a half cup of whipping cream like another member suggested & it turned out wonderful. I also sauted the onion & green pepper & added a tablespoon of chopped garlic. This is definitely a keeper.

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Anne

Home Town: Markle, Indiana, USA

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Reviewed: Nov. 8, 2008

When my daughters refuse to eat, and my husband does not go back for seconds, I know it is no good. WAY too much "wine" flavor and smell. Wont try this again, because if I have to change too many things, I will just invent my own.

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bikerchickie

Cooking Level: Expert

Living In: Walnut Creek, California, USA

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Reviewed: Sep. 13, 2008

This was the first time that I made something like this and it was really tasty. My picky husband liked it too!

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brandnewcooks

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Reviewed: Sep. 8, 2008

Didn't have pimento peppers, green bell peppers, or onions for this recipe. However, I used onion powder instead of fresh onion, and my family liked it anyway. Will fix again and try with all ingredients.

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IttyBitty

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Reviewed: Aug. 11, 2008

The first night it was really good. Nice and light, great for a hot evening and so easy to make. Last night I had my IN LAWS over and told them we were just having leftovers, OMG, it's like the taste factor grew! My fil really enjoyed it and obviously, so did I.

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JLFUGARINO

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Reviewed: Aug. 8, 2008

Interesting, but not amazing. I liked the pimentos and the green peppers came out tender not mushy. I might make this occasionally.

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Lillass

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Reviewed: Jun. 19, 2008

This was really good! My whole family enjoyed it. I took the pimentos out and threw in some mushrooms. I replaced the wine with chicken broth! I'll be making this again.

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a0325

Cooking Level: Expert

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Reviewed: Jun. 13, 2008

Made this for dinner last night and it was pretty durn tasty!! Like other reviewers I used Golden Mushroom soup and i topped with parm cheese. LOTS. It was pretty creamy and cheesy, exactly what I love. Ill make again.

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Chelsea

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 22, 2008

I made this for dinner tonight. I had to make a few minor changes. I used ground chicken and whipping cream in place of the wine. I also add a little garlic salt. Other than that, followed the recipe. Family really liked it. Will add to our family favorites list! Thanks for the recipe :)

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kimincoldmn

Cooking Level: Intermediate

Living In: Saint Cloud, Minnesota, USA

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Reviewed: Mar. 13, 2008

Great recipe and very easy to make. I used a different shaped pasta to change up things for my kids. I also like to add mushrooms and bacon to the recipe. Yummy!

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gmseca

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Reviewed: Mar. 9, 2008

This recipe has become a basic in our house. We have substituted mushrooms and cream of mushroom soup. My entire family loves it, including my picky eight year old. I usually make an extra and place it in the freezer for a quick meal.

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