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The family really liked this recipe. It's a keeper. I think next time I will add some swiss cheese too.
Couldn't be easier to make. Once the chicken was browned, it only takes about 5 minutes to get it ready for the oven. Seemed to be missing something though. Could have benefited from some spices and a little more liquid.
I already had this recipe, but didn't have "California style" veges. I substituted "Japanese stir-fry" veges, and this has become one of our favorite stand-bys. Great way to use cooked chicken, and a fast, easy meal-in-a-pan.
A couple other substitutions on this would be: Celery Soup for the Mushroom for families who don't like mushrooms. Add rest of the "vegetable trinity": chopped green bell pepper and a little chopped celery. These are the seasonings that really are good. If you have the time, processing in food blender, to almost liquify would give a little more moisture to the recipe too. Good dish as is though!
This was good, I will make again. It could use more flavor so I might play around with some seasoning next time. Garlic is a must.
This recipe contains too many commercially made products. It is not only an expensive way to cook, but there is no control over contents. Once I might have supported this recipe, but now seeing what manufacturers put into their products, I cannot. Digcare
I used 2 cans of cream of chicken reduced fat, I also threw in some 2% shredded sharp cheddar and forgot the chicken broth. It was awesome and everybody loved it. I will probably add some onion next time but we will surely be having it again!