Excellent recipe.. It is so simple and tasty. Only changes: doubled the sauce; used two packages of chicken tenderloins cut into bite sized pieces. Seasoned the chicken (on both sides) with a little greek seasoning (don't overdo it), garlic powder, and black pepper before placing into the 9x13 pan (prepared with cooking spray). I sauteed one half of a large sweet onion (sliced thin) in the melted butter in a saucepan until golden, and then added the remaining sauce ingredients. I used an 8oz tub of cream cheese spread with onion and garlic, not just a block of plain cream cheese. I've never seen a block of cream cheese with chives, just in the tub containers. Highly recommend you use GOLDEN mushroom soup to give it the rich color and flavor, not regular Cream of Mushroom soup. I used the two full packets of "Zesty" Italian dressing packets - no need to cut back, we did not find it too salty. Recommend a good white wine with no chicken broth substitutions.. this is the only way you will truly appreciate the outstanding flavors of the recipe as posted. I don't think chicken broth would ever yield the best flavor in this recipe. A good Sauvignon Blanc enhances the flavor of this dish. For lots of sauce to cover the pasta, I kept it covered with foil for the first 20-30 mins to retain the liquid, then removed the foil for the last half of cooking time. My family loved this dish and asked that we put it in our family favorites recipe box.
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Excellent recipe.. It is so simple and tasty. Only changes: doubled the sauce; used two...