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this was very very good!! Chris and I had this for our Valentine's Dinner..thanks for a delicious meal!! The one thing I could say is that I used boneless/skinless chicken breasts, cut it into bite sized pieces (maybe 1" X 1") and it took (at the most) 2 hours to cook on High--I took a piece out and cut it to make sure it was cooked through--the chicken was perfectly moist at the 2 hour mark--so be careful of your cooking time. Again, thanks for a wonderful supper!!~~~~~TERESA
The guys here LOVED this! I cut the recipe in half and it worked out fine in the crock pot. The only changes I made were to fry up the mushrooms first so that they were a little browned and I added some extra cheese. My husband liked this so much he said it would even be good without the chicken... and he's a BIG meat-eater!!! My only regret is that I cut the recipe in half. They all wanted more!
Unfortunately, the evaporated milk in this dish curdled badly. Maybe the milk should be replaced with a cream of mushroom or chicken soup. The soup can withstand the long cooking time and would also add to the flavor, which was a bit bland in this dish. Overall, I would try it again substituting the milk with a cream soup.
Sorry, this didn't come out very well for us. It seemed to me to need something else. It was very flat and had little flavor.
This turned out great! I did replace the condensed milk with a can of cream of mushroom and then added a little milk to make more liquid for the pasta to cook at the end. Don't omit the sherry--it adds so much flavor. Thanks for the recipe!
I was looking for something to do with 1 1/2 pounds boneless skinless chicken breasts with other ingredients I had on hand and I wanted it to be done pretty fast. So while I followed the recipe's ingredients, I decided to cook in the oven instead of in the crock pot. Minor changes: I used 2 5-ounce cans of evaporated milk instead of the 1 cup milk plus sherry wine. I created a problem for myself when after I mixed the wet ingredients in with the meat, I couldn't figure out when to add the noodles, so I broke them up and added them to the mix. What a mess it turned out to be, it was a good thing I was using a humongous mixing bowl. Then when I put it all in the baking pan (greased 9x13), I found the liquid wouldn't cover the noodles stuck on top, so I ended up putting in another 5 ounce can evap milk, which still didn't cover completely, but I took my chances. In the end it turned out good and tasty. I think next time I may put the noodles on the bottom then put meat mixture on top and add the liquids. I baked it covered at 350 for about an hour. This was a great recipe...it was very tasty to me and the kitchen smells great. I'm sure it won't last with three hungry guys around. Thanks for the post.
This didn't work out very well for us, but I left it on low for a longer amount of time than indicated, which meant there was no extra liquid. I think the cream of mushroom/chicken soup is a good idea with extra milk/water.