I thought this was a wonderful recipe. I used a whole bag of boneless, skinless chicken strips. I also doubled the Italian dressing mix, 2 cans of golden mushroom soup, only 8 ounces of chive and onion cream cheese and 1 cup of chicken broth (instead of white wine). I also added chopped green onions. The sauce was a little thin so I thickened it with a water and flour mixture. I served it over fettucini and served it with garlic bread. Next time I think I will add sliced baby portabella mushrooms. As a beginning chef I know a recipe is good when my husbands tells me to add it to the rotation:) Thanks Jennie!
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I thought this was a wonderful recipe. I used a whole bag of boneless, skinless chicken...