This is really a delicious chicken dish. The only problem I had was the "sauce" was a little on the thin side, but I just added another 1/4 cup of parmesean cheese and it helped thicken it up. I took the chicken and mushrooms out and plated it then added some cooked whole wheat rotini to the sauce and made a really yummy "cheesy noodles" side dish. Thanks for this great recipe :)
VERY good! Made as directed, except forgot the cream (didn't need), and added garlic powder, paprika and black pepper. Topped with lots of freshly grated parmesan. Used 2 very large and thick breasts (still partially frozen). Very nice zing to the dish! Both DH and I enjoyed it very much. Baked just 45 minutes -- started at 375 then decreased to 350 when I saw the cheese getting dark-ish. Served sauce over rice. Thanks so much Laura. This will be a staple in our home!
Easy but we weren't terribly impressed.
Easy to make pretty good. May add some garlic to it next time.
My kids loved this dish, especially when topped with homemade bacon bits. Thank you for posting this!
Easy and tasty!! I used fresh mushrooms which really made the difference I think!! Great flavors. Thanks for the recipe.
This was quite easy to put together, and tasted good to me. Rich and creamy, and I liked the ranch flavor.
My husband thinks this is the best chicken he ever ate. It was very easy to prepare. I didn't have any mushrooms so substituted sliced ripe olives. We will definitely have this many times.