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Cream of Chicken with Wild Rice Soup

Reviewed: Mar. 26, 2008
This was a good start to what could be an AWSOME recipe!! The changes I made are as follows. 1.) Used 3 chicken breast, skin on, bone in. I roasted these in the oven at 375 for 45 minutes then separated meat. 2.) Doubled the veggie amount and added 4 chopped cloves of garlic and a package of fresh mini portabella's . 3.) Used real chicken broth instead of water. 4.) Added a pinch of thyme and 3 bay leaves with the veggies and also added the wine at that time. 5.) Used one package of Lipton Chicken rice and one package of Uncle Ben’s quick herb and butter(it's what I had on hand). Made these as directed, but I decreased the water by a ½ cup and did not cook completely. 6.) Only used 5 cups of milk. 7.) Used butter instead of Margarine. After I made these changes, I would give this recipe 5 stars!!! My husband loved it and said it tasted like it came from a restaurant!!
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Fiesta Stuffed Peppers

Reviewed: Feb. 28, 2008
This was a great recipe but I did make several changes, which include: substituted the meat for roasted chicken breast, added taco seasoning to the rice, added a can of green chili peppers, eliminated the egg and put a lot more cheese in than what was called for. I then topped each pepper with sour cream and guacamole at the end. I only cooked them for about 40 minutes because nothing I included was raw. My husband and I thought they were yummy!
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Angel Chicken Pasta

Reviewed: Feb. 28, 2008
I thought the sauce had grate taste but the chicken was so so! I made a few changes: doubled the cream cheese and liquid, using 1/2 wine and 1/2 broth. I added mushrooms, leeks, green onions, garlic and cherry tomatoes. I would definitely use the veggies; otherwise it would be pretty bland. I left half the sauce on the stove to serve with the pasta and put the other half over the chicken. For some reason the sauce in the oven got WAY too thin. It was just OKAY for me.
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Displaying results 21-23 (of 23) reviews
 
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