Reviewed: Dec. 16, 2012

Loved this! Super Easy and quick to get together. Did reduce the boullion cubes to two and added a little chicken broth. Substituted the garlic salt with fresh minced garlic. Will definently make this again.

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Reviewer:

carolejo329

Reviewed: Dec. 16, 2012

Really good and easy!!!! I put whole frozen chicken breast in a little white wine and no bullion. Will make again. Sauce a little think but added a little milk at the end and it was great!

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Reviewer:

massageldy

Reviewed: Dec. 12, 2012

I put NO bullion cubes, no garlic salt, and reduced the celery salt to 1/2 tsp and this did NOT need more salt. I reduced the pepper to 1/2 tsp. and added minced garlic to replace the garlic salt that I left out. We thought this was tasty and I will make it again!

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Reviewer:

DarcieA

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

Reviewed: Dec. 6, 2012

I quartered biscuit dough & put on top the last 30 minutes. Only used 5 bouillon cubes and omitted the celery salt.

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Reviewer:

MIRLOW

Reviewed: Dec. 1, 2012

This was exactly what I was looking for after having something similar at Panera. I omitted all the potatos (because I don't like them) and doubled the other vegetables. I halved the garlic salt and the pepper as other reviewers suggested.

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Reviewer:

OCEANVIXEN79

Cooking Level: Intermediate

Home Town: Crownsville, Maryland, USA

Living In: Fort Worth, Texas, USA

Reviewed: Nov. 18, 2012

A homey recipe, I did use bone in chicken and have used an already cooked chicken from the deli in the past, makes it a little moister than blsl breasts. This is a little thick so it is very good over biscuits. Thanks for sharing.

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Reviewer:

ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

Reviewed: Nov. 2, 2012

Very good.

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Reviewer:

amz

Reviewed: Oct. 16, 2012

I always make the recipe as is and then decide if it is a keeper, as is or change it. This one was Ok, It tasted good but not great. I might make it again when I need a quick recipe, but if I did would not use the garlic salt, celery salt and the bouillon. It was ridiculously salty. I would use garlic power,celery seed and perhaps a low salt chicken base.

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Reviewer:

heart in Ukraine

Reviewed: Oct. 13, 2012

I made the mistake of adding 10 oz of water (mixed with consomme so it was basically broth) and it ended up WAY too watery (I prefer a creamier base). I think they key to this recipe is to season to YOUR taste. I am highly sensitive to the taste salt so I never used celery or garlic salt in general let alone in a recipe that calls for canned soups. My changes: 4 (10.5 oz) reduced sodium cream of mushroom soup, 1# potatoes, 2# carrots, 2 ears of corn, 1 onion, 1/2 bag frozen peas, 1/2 bag frozen green beans, dried parsley & herbs de provenance. And I used 3 huge chicken breasts and insane amounts of fresh cracked pepper. It was ready after 6 hours on low. My husband hasn't had this yet but he's going to love it (this is total comfort food!) and I will definitely make it again.

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Reviewer:

empearls

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Oct. 4, 2012

Great meal! However, I left out the carrots, celery, chicken bouillon and garlic salt. I threw the chicken, new potatoes, soup, salt and pepper, couple of shakes of celery salt, 2 tbsp of chopped garlic and the frozen veggies in to the crock pot at 7am on low. Came home at 6:15pm and it was AWESOME! And the veggies were not mushy at all! Definitely a favorite!

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