Reviewed: Oct. 14, 2002

This was so fast and easy to make...and it was delicious!!!

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28 users found this review helpful

Reviewer:

Reviewed: Nov. 15, 2010

Great, easy recipe! I did make a few changes, though. I used frozen peas and frozen, crinkle-cut carrots. I also used chicken broth instead of water; and added a little half & half to make it a little creamier. Soooooo nice on a cold Pittsburgh night!

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27 users found this review helpful

Reviewer:

StephMau

Reviewed: Mar. 14, 2007

I used one can of cream of mushroom soup, one can of beef gravy, peas, parmesan cheese, a bit of shredded mozzarella, and left-over chicken over rice. It was fast, easy and delicious!

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20 users found this review helpful

Reviewer:

NJChick

Cooking Level: Expert

Home Town: Cliffside Park, New Jersey, USA

Reviewed: May 10, 2011

OMG!! My family loved it! This is a great recipe when you need something fast but good. I had a couple pieces of chicken left over, so I boiled them then pulled meat apart into small bite size pieces. I changed the recipe a little. I used 1 family size can of cream of chicken and 1 family size can of cream of mushroom. I substituted the 2 cups of water for 1 can of chicken broth. I also added a half cup of milk, a half cup of frozen copped onions, 1 small bag of frozen peas & carrots and a 8 ounce container of sour cream, as suggested in other reviews to take the can taste away. We poured it over toast and bisquits, DELICIOUS. I will be adding this to my recipe book. Thanks for sharing.

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13 users found this review helpful

Reviewer:

brig

Reviewed: Nov. 26, 2006

I grew up eating a very similar recipe. A quick, simple and delicious way to use up leftovers. I used the last of a Thanksgiving turkey and it made a nice comfort food meal. Thanks

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11 users found this review helpful

Reviewer:

hungryguy

Cooking Level: Intermediate

Reviewed: Mar. 24, 2011

Quick and easy. I added a touch of sour cream to make it creamy, and added pepper and carrot pieces in addition to the well-rinsed canned peas (which I had on hand otherwise I would have used frozen) Served over biscuits. Pretty good in a pinch. Not recommended for low sodium diets!

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7 users found this review helpful

Reviewer:

Ala1na

Cooking Level: Intermediate

Home Town: Zimmerman, Minnesota, USA

Living In: Wayzata, Minnesota, USA

Reviewed: Dec. 20, 2008

Okay, this is great! I used leftover turkey from Thanksgiving (soooo good) and substituted broccoli for the veggies and cream of chicken for the soup-I do not like mushrooms. It was so good that I will make it again and again and again!

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7 users found this review helpful

Reviewer:

sarahck19

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

Reviewed: Sep. 12, 2010

A little bland, mostly because I hate canned soups, but I made this when we didn't have much time for dinner. I added 8oz sour cream to lighten the canned-taste, and used chicken broth instead of water. Toward the end, I added 1 tbsp corn starch to 1 tbsp cold water, stirred in, and let it boil for 2 mins to thicken it up a bit. Due to son's dietary restrictions, I used diced zucchini and fresh sauteed mushrooms instead of peas. Served over large grands biscuits, and the fam went back for seconds. Will probably make again.

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6 users found this review helpful

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Johanna WISHES she were a

Cooking Level: Expert

Reviewed: Oct. 11, 2010

Try putting ingredients in slow cooker and have them wait wile you pound the chicken breasts flat, trimming out the fat, cut in cubes and browning them in heated oiled skillet. Placing slightly browned chicken on a paper toweled plate is suggested before they go in the slow cooker. Let it ride on 4-hour High setting. Add a frozen bag of mixed veggies halfway through cooking. Goes very good with Minute Rice. Your discovery of your perfect ingredient tweak combination will add more rating stars to this good recipe!!

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5 users found this review helpful

Reviewer:

rocknroller

Cooking Level: Expert

Home Town: Bogalusa, Louisiana, USA

Living In: Covington, Louisiana, USA

Reviewed: Jul. 7, 2010

This dish was a big hit. I only had to use 2 of each can and ended up skipping on the water for a thicker mixture. Threw carrots in with the peas and mixed thoroughly. Served over pesto mashed potatoes. It was a great mix of home cooking with just a touch of flair from the pesto. I'll be making this one again!

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4 users found this review helpful