Reviewed: Aug. 20, 2009

meh...I don't get the high ratings here. Followed the recipe exactly and I'm sure it came out just like it should have but it was - average. Not worth the extremely high caloric intake for something so...well, unnoteworthy. Save those extra calories for something special! We ate it, won't make it again. I think, and this is personal preference, I will NEVER like Cream of Mushroom/Chicken soup as a base so this was my own fault for trying to take the easy way out. Otherwise, easy to prepare, cooking times spot-on.

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Mellie

Cooking Level: Beginning

Home Town: Wasilla, Alaska, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Jul. 16, 2009

YUMMY! I followed the recipe exactly except for the cooking method. I sauteed the mushrooms with onion until they were browned and then transfered them into a bowl. I then took 3 boneless, skinless chicken breasts(2 lbs) that I had cut into 3rds or 4ths, seasoned them with pepper and herbs de provence and cooked them in the same pan. I then added the mushrooms and onions back in and added the wine-soup sauce to the pan on the stovetop. I turned the heat to low and simmered for about 30 minutes. My only complaint is that the sauce was too thick for my liking; probably because I coooked it on the stove instead of the oven. Next time I will add more evaporated milk or wine to correct this. The flavor was rich and wonderful; my 2yr old who hates chicken (but loves cheese) licked his plate clean, and my husband couldn't resist 2nds. This one goes into the rotation!

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Raiven

Cooking Level: Intermediate

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Jul. 1, 2009

Great recipe, here were my changes, no wine, used chicken broth, sauteed 4 cloves fresh minced garlic with fresh crimini mushrooms in 2 tbsp butter, seared chicken breasts, cut into big slices, layered into baking dish- chicken, mushrooms, sauce, baked for 35 minutes at 350, added parm and sliced almonds, 10 more minutes, perfectly cooked! Sauce does get a little chunky, just whisk sauce with couple tbsp chicken broth and it's good to go! Served over linquine w/ garlic baquettes.

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USMCwifey

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: May 21, 2009

This recipe is to die for. I made the breasts whole and served over wild rice with a side of green beans. Like another reviewer, I didn't feel the need to cook the chicken before it went in the oven, so I just browned it in the same pan as the mushrooms to seal in the juices. It came out tender and definitely cooked after 45 minutes.

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Hannah

Cooking Level: Intermediate

Home Town: Watertown, Connecticut, USA

Living In: Burlington, Vermont, USA

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Reviewed: Feb. 16, 2009

This was easy to make, but just not that good. I've had other chicken recipes that combine soups with mayo and wine and they've turned out great. This one however just didn't do it. Since the chicken is in the oven for an hour at 350 I didn't see the need to pre-cook it. I just layered the chicken and mushrooms and poured the sauce over it. The chicken was tender, but I won't be doing this one again.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Feb. 15, 2009

I made this for my Valentine's day dinner and it went over really well! My boyfriend loved it and so did I. I mixed it with egg noodles for some more texture and it went really well together.

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elberethvarda

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

This recipe was so simple and incredibly good! I followed it exactly (except for the almonds which I didn't have on hand) and wouldn't change a thing. My husband told me at least 10 times during dinner it's a new favorite of his. We can't wait for the leftovers!

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Janda

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Reviewed: Nov. 22, 2008

This was a great recipe and will definitely make it again! Instead of the evaporated milk, I used 1% milk. I also sauteed the mushrooms with an onion, and replaced the mayo with sour cream.

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April

Cooking Level: Expert

Home Town: Vauxhall, Alberta, Canada

Living In: Sexsmith, Alberta, Canada

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Reviewed: Jul. 16, 2008

Easy to make! Also my picky child ate just the chicken with a little of the sauce. Instead of cut-up cooked chicken I browned chiken breasts (2 lbs) a few minutes on each side in the same pan I sauted the mushrooms in (after removing the mushrooms). I also used 2% milk since I didn't have any evaporated milk.

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mary12

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Reviewed: May 26, 2008

HELPFUL TIPS: I love this recipe, & found it a lot tastier than a similar dish "Jerusalem Chicken" on here. Found no need for adding butter before the chicken & obviously from my pic, we don't always use mushrooms. It's just a matter of being in the mood to add them or what we have in the pantry. I'm also not sure why it says to have COOKED chicken. I never pre-cook or even cut the chicken in small pieces. I did use use a little PAM on my glass dish. While using an expensive wine can enhance any dish, I've had great results using the cheapest wine at the store. I use fat free evaporated milk, any cream of chicken or mushroom, and don't be scared off by the mayo b/c you won't be able to taste it. I also use (any flavor) Almond Accents to go on top (found next to the fresh salads), and can't imagine NOT adding them to the dish. It's that good!! This goes great with potatoes on the side, and I use the honey potato recipe (1 lb red potatoes quartered, 1T butter, 3T honey, and 1t dry mustard - bake 40 min). The salad in my pic is just romaine with sliced strawberries and of course more almond accents and we sometimes sprinkle dried blueberries and cranberries on top. Every toddler that comes over loves this fruit salad. Yummy!

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Chef Joy

Cooking Level: Intermediate

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Reviewed: May 16, 2008

This turned out amazing!! Although I did make a few changes. I left the chicken breasts whole and lightly browned them first. Changed the cream of mushroom soup to cream of broccoli. Substituted sour cream for the condensed milk , added fresh garlic and also 1/2 cup of cream cheese. I cooked as directed, removed the chicken after cooking, poured the sauce over pasta, and then placed the whole chicken breast back on each plate that was served. The chicken was so tender and juicy!!! The second time we made this was with canned mushrooms and what a big mistake, sautee fresh mushrooms in butter and this will turn out beautifully!

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MistyM

Cooking Level: Intermediate

Home Town: North Bay, Ontario, Canada

Living In: Cold Lake, Alberta, Canada

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Reviewed: Apr. 17, 2008

We did not like this one bit.I am not sure if it was the recipe or my taste buds. It was very heavy and seemed to overwhelm the chicken itself. I will not be making this one again.

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Princess Palemoon

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2008

WOW!! This is really DELICIOUS and most of my family of 10 agreed! The only change I made was to saute 1-2 cloves of FRESH MINCED garlic in the 2 TBS butter, THEN put it in the 9x13 pan. If you do this, skip the garlic powder in the sauce. After baking, it was necessary to whisk the sauce a bit to smooth it out, but we served it over noodles and there was plenty of the cheesey, wine-y, garlicky mix to suite everyone's preferences. Thanks Kay!!

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Kathy

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Reviewed: Apr. 11, 2008

I followed this recipe exactly and the chicken turned out dry. I think the 1 hour cooking time is too long. The chicken is already cooked anyway. The sauce had seperated and was horribly greasy but a good stir was all it needed. I actually loved the sauce. I will use this sauce again some another way.

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tammysalterego

Cooking Level: Intermediate

Home Town: Lancaster, California, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 15, 2008

It was delicious! I cooked this on Valentine's Day for my boyfriend and family. They loved it! I listened to the other reviews and presented this on a bed of linguine. I used fresh mushroom and Italian-five cheese shredded cheese! I just wish the sauce stayed creamy when I made it on the stove. But after transferring it to the pan and in the oven, the sauce separated. Still, I recommend this because it is delicious. My family still preferred to add extra cheese to top it when serving.

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Marisol, SD

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Feb. 12, 2008

This was really good! I followed the recipe exactly then put it over spaghetti. I would definitely make this again.

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KB0817

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Reviewed: Jan. 3, 2008

Thank you for submitting your recipe. I wasn't a member when I printed it out (in April of 2006). It's in my cookbook and I've made it plenty of times. My family really loves it.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Aug. 23, 2007

I made this recipe for my in-laws and they loved it. Substituted sour cream for the mayonnaise, and I forgot to top with the almonds and parmesan, but it was still good. Next time I would serve it over noodles or rice.

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Miriaha

Cooking Level: Expert

Home Town: Elgin, Illinois, USA

Living In: Elroy, Wisconsin, USA

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Reviewed: Aug. 22, 2007

Oh my goodness, this is now my favourite meal ever. I made it exactly to the recipe (except halved for just my husband and I), and it was delicious.

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LITTLEBUTTERCUP

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Reviewed: Mar. 10, 2007

I thought this was rather bland! My daughter loved it (hence the 2 stars), but the rest of our family had difficulty eating it.

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Anne

Cooking Level: Intermediate

Home Town: Genoa, Illinois, USA

Living In: South Elgin, Illinois, USA

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