Reviewed: May 27, 2012

Love this recipe! Made once a week for three weeks in a row because we loved it so much.

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Reviewer:

CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Reviewed: May 24, 2012

I used cream of onion soup and used half white wine/half chicken broth. Very good! Next time I'll make rice as a side to have with the sauce.

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Reviewer:

Amy

Reviewed: Feb. 21, 2012

We loved this recipe. The Curry, Wine and mushroom flavors worked really good together. Loved this and will make it again. Served it with Mashed Potato and Green beans

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Reviewer:

Dobba2

Reviewed: Jan. 30, 2012

I just finished this dish. We did not like it at all. Followed the recipe exactly except used cream of mushroom with roasted garlic soup. Will not make again.

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1 user found this review helpful

Reviewer:

CARIANN77

Cooking Level: Intermediate

Living In: Sterling Heights, Michigan, USA

Reviewed: Jan. 22, 2012

A slight variation with cream of celery soup, Marsala wine, chicken tenderloins, paprika added to sauce. I split the sauce in half, and with one half added uncooked rice, about a cup. I covered the bottom of the pan with it. I used the other portion to coat the chicken pieces. Then poured the rest on top. Covered with a cup of shredded cheddar. Cooked 45 minutes stirring once to ensure all rice was covered with sauce. Chicken was tender, moist and flavor incredible. The Marsala gave it an interesting flair! Thank you for this simple, yet elegant meal.

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Reviewer:

Indigo93

Reviewed: Jan. 22, 2012

Great flavor!

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Reviewer:

Aylish

Reviewed: Jan. 13, 2012

This recipe was incredible and I heard rave reviews from everyone ranging in age from 5-32!! That doesn't happen often so VERY pleased with this and will make it often!! :) Thanks for the recipe!

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4 users found this review helpful

Reviewer:

Tammy

Cooking Level: Expert

Living In: Williamsport, Indiana, USA

Reviewed: Jan. 7, 2012

great dish

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3 users found this review helpful

Reviewer:

taraq

Reviewed: Dec. 22, 2011

I used fresh mushrooms instead of canned and put all ingrediants into the crockpot.... this worked out really well and was delious!

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15 users found this review helpful

Reviewer:

pixiestix

Cooking Level: Expert

Reviewed: Dec. 22, 2011

amazeballs! instead of canned mushrooms I used fresh (shitake and crimini), and instead of cheddar I used what I had on hand (leftover chunk of asiago + some fontina) and cooked for 40 minutes (NOT 90!), and it was so yummy! The sauce ends up the consistency of broth, NOT creamy, but the sauce was absolutely delicious. This recipe is a keeper and is going into my rotation. Thanks for sharing Fernando D'Agostino!

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5 users found this review helpful