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used cream of mushroom soup and added crumbled bacon to the sauce

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nimblenana July 26, 2007

This was great! We are very lazy regarding the steps, however, so we made a short cut. We used boneless skinless chicken thighs and cut them in, uhhh, maybe thirds? Not too small. Then we mixed all of the ingredients into the baking dish and baked it all for 40 minutes. It was wonderful (we served it over rice). We omitted the flour and oil for frying, and added 1/2 a soup can of water. After we tasted, we added an additional 1/4 c. of bleu cheese and stirred it in to melt for a stronger flavor. Thanks for such a simple yummy dinner! I look forward to the leftovers!

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Daymented September 11, 2004

This was outstanding. I made it as directed but used 2 chicken legs and 2 boneless breasts. I used vermouth for the white wine. It smelled great cooking and tasted even better. I used asparagus, but I bet it's good with broccoli too. Served it over penne pasta which went well with the cut asparagus spears. My husband asked if I could make it again tonight! Not tonight, but I will definitely make this again and often.

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surus November 08, 2002

Excellent, Easy, Delicious meal!!!!!!! I used 4 leg quarters, and only one can of chicken soup (I only had one), kept all the other ingredients the same and it made plenty of sauce.

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Virginia Chandler June 21, 2002
Chicken with Asparagus & Blue Cheese Sauce