I made this last night along with the baked zucchini recipe on this site. This was a great recipe, however I had to make my own changes since I only had regular cream of chicken soup. I cut 3 large chicken breasts into strips. I also used EVOO as other reviews recommended, but I added about 3 cloves of minced garlic to that in the skillet (we like garlic). I then cooked the chicken until nice and brown and done! In a bowl I mixed the soup with the milk along with some season salt, garlic powder, onion powder, parsley and pepper. I poured over the chicken and simmered for about 10 minutes covered. I served over rice. It is definitey a keeper. Nice change from regular old chicken and rice. For those of you who said it was bland, try adding some spices that you like and you will be delightfully surprised.

Reviewed On: Apr. 4, 2012

I made this soup two nights ago with just some minor changes after reading ALL the previous reviews. I used 1 can of cream of celery, 2 cans of cream of potato and 2 cans of clam chowder (all condensed Campbell's). I peeled and cut up 2 potatos and nuked them for a couple of minutes. I added them into the soup along with the full quart of half/half and heavy cream. I used 4 cans of minced clams (2 drained, 2 not) I added pepper, garlic powder, onion powder (only because I didn't have an onion to add into the soup). I cooked it in my crock pot for about 8 hrs on low temp. The last hour I removed the cover to help thicken. This was not watery at all and the flavor blends were amazing. My husband said it was the best clam chowder I have ever made, and I have made quite a few (even from scratch). I took some to my neighbor who isn't a huge clam chowder person, but he said it was the best he had ever had. This recipe will definitely be in my rotation during winter soup season! Thanks Deena for submitting!

Reviewed On: Jan. 11, 2012

I'm giving this recipe 5 stars even though I made some tweeks with it after reading ALL of the previous reviews. This is a great base recipe, but we all have different tastes, so it bothers me when people cut down a recipe without making their personal adjustments to it. I made this last night for a Men's get together that is happening tonight. I doubled the recipe & made these adjustments: instead of chicken breasts, I got a roasted chicken from my local grocery and chopped all the meat up. I used 2 onions, 8 cloves of garlic (we like garlic). I used 6 cups chicken broth, 4 cups half/half, 2 cups heavy cream. I didn't use the spice bundle, instead just added 2 TBSP of dried parsley. Even though I doubled the recipe, I used only 1 1/2 cups of cooked rice. I also sprinkled in some of Paula Deen's "House Seasoning"...I always have that on hand. I did have to add a little bit of corn startch to thicken it up a bit...but the final product was PERFECT! I will definitely be making again. BTW, the longer it cooks on the stove, the better. Tonight I will be transfering it over to my crock pot to keep it warm.

Reviewed On: Jan. 14, 2010