Reviewed: Apr. 13, 2009

This is now one of my favorites. I didn't use mayo, instead I put in an egg, vinegar, sugar, dried mustard to the wine/soup mix. I added crumbled bacon with the bread crumbs because I had some. Next time I will cube potatoes and add them as well.

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lizard

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Reviewed: May 11, 2008

Giving five stars altho I didn't like the dish. But I didn't use all the listed ingredients, so I can't really rate. I didn't use chicken since I just wanted a broccoli casserole, nor did I use the curry. What I didn't care for was the mayo taste.

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Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Jan. 9, 2008

I would rate this recipe as 5 stars for easy to make with items most folks would have around their cupboard/fridge. However, 1 star for taste - whoa nelly on the curry - our family likes curry a lot and it was wayyyy too much. Maybe even make it without the curry at all and see how it turns out instead.

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Kir

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Reviewed: Jan. 6, 2008

I, being a curry lover, was impressed by this recipe when followed exactly as shown. My girlfriend, not knowing what curry was, was not impressed in the least. We feel that the cheese and curry don't go together, although I thought the Pinot Grigio and the curry did complement each other well. The chicken was juicy and flavorful, not dry or overdone in the least. I would cook this again for myself, but not for company.

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Tom F

Cooking Level: Beginning

Home Town: Bay City, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 27, 2007

Well, I should have listened to the review that said "too much wine"! Wow! Was it strong! Even my fiance, who usually likes just about everything said this was too much for him. I didn't have enough Cheddar cheese so I used 1/2 fresh Parmesan & I didn't have any curry so I took the advice of another reviewer & used Italian seasoning. However, the next day, I gave leftovers to my parents & they loved it! Maybe the flavors just had to absorb more. I finished the casserole the next day & it was better than the first time but, still too much wine for me.

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JanM

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Reviewed: Jan. 10, 2006

Too much curry. Otherwise, not bad.

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HORSEZ001

Cooking Level: Expert

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Reviewed: Jan. 4, 2006

This was a nice quick and easy meal to make with lots of flavour!

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JPMAC

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Reviewed: Nov. 23, 2005

This was something to get used to. It was alright with me except for the wine taste. My husband didn't like it at all. The wine and curry flavors don't compliment each other well.

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Lisa K F

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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Reviewed: Aug. 3, 2005

DO NOT TRY THIS RECIPE! It probably would taste fine with other ingredients but the combination of this recipe's ingredients really do not go together.

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Anonymous

Cooking Level: Intermediate

Living In: Somerville, Massachusetts, USA

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Reviewed: Aug. 2, 2005

This was a great recipe! It was quick easy and of course incredibly tasty. My plan is to adapt the sauce for a pasta dish and add seafood. One of the restaurants in town does something similar. They have one where they add pineapple. Ooo the options...

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chowsr

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Reviewed: Apr. 5, 2005

I loved this recipe. I used low fat soup and low fat mayo and it was still wonderful!!

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RUBYJEWEL

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Reviewed: Jan. 6, 2005

Too much wine, it was overpowering. I would cut this back to 1/4 cup to have a "hint" of wine flavor. Also, to cut the fat I would eliminate the mayo. I would replace the liquid with milk/water. I also used cream of muchroom soup and added fresh sliced muchrooms.

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NYGAL57

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Reviewed: Sep. 13, 2004

This was fantastic! So unique..... I also added chopped scallions and a can of water chestnuts for some extra crunchiness, and it turned out great! Thanks for a great recipe :)

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CHRISTIF

Cooking Level: Intermediate

Home Town: Menomonee Falls, Wisconsin, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 20, 2004

This recipe was terrible. The wine taste really didn't go with cream. Won't make it again.

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Natalie E

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Reviewed: Jan. 8, 2004

This was a quick and easy recipe and also VERY yummy.

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CJCARA

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Reviewed: Nov. 2, 2003

A really good recipe. I added about 3/4 cup of dried onions to the white wine sauce for extra favour. I served this with dinner rolls and white wine and it went over very well. Plenty of flavour and very filling.

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CANADA_COOKIN

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Peterborough, Ontario, Canada

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Reviewed: Jun. 12, 2003

I didn't care for this recipe too much. I didn't add the curry powder since I don't like curry. I also used cream of mushroom instead of cream of chicken since that's what I had on hand. Maybe that's why it didn't turn out that great. Oh, well.

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MISSWISS

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Reviewed: Mar. 20, 2003

The curry and wine flavors really did not complement each other. If you're gonna use curry, sub the wine with unsweetened coconut milk. If you're gonna use wine, sub the curry with italian seasonings. Otherwise, pretty good.

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flowersandcandy4me

Cooking Level: Expert

Home Town: Blythewood, South Carolina, USA

Living In: Apex, North Carolina, USA

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Reviewed: Jan. 15, 2003

I added a bit more curry and really enjoyed this dish.

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JUDYTEER

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Reviewed: Oct. 4, 2002

This is delicious. I ran out of bread crumbs so I used crumbled butter crackers instead. This recipe is a great way to use leftover chicken. It's satisfying, perfect comfort meal and both the curry and the wine give it an extra twist. As a bonus, the leftovers were even better.

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