By *Kristi* on March 21, 2005
"Sooooooooo good and soooooo easy!!! This is one you'll make time and time again! Another recipe from my Mom... I usually serve this over cooked white rice. I occasionally find that the seasoning mixture used to rub over the chicken is not enough and so I sometimes wind up mixing up more. Depends on how much chicken you actually use. Just keep the proportions the same and its fine. Enjoy!"
Serving Size: 1 (760 g)
Servings Per Recipe: 4
"I used 2 chicken breast halves and 1 10 ounce can of soup, and half the remaining ingredients in my 1-1/2 qt crock. I served it over wide noodles, and the sauce is sooo good! I will be making this again. Made for Alphabet Soup Game. Thanks for posting Kristi!"
"This is definitely a keeper! DH and kids loved it (as well as myself!!). I also used white cooking wine and added in a couple of pinches of dried rosemary leaves. I didn't have a 26 oz. can of cream of chicken soup so I used 2 ten ounce cans of cream of chicken and 1 ten ounce can of cream of celery. Rather than serving over rice I served it over cooked spaghetti noodles seasoned with butter, salt, pepper and a splash of Balsamic vinegar. It was a huge hit and we will definitely eat it again. Next time, I think I will add a can of mushrooms~I didn't have any on hand this time."
"Our family thought this was really good. I didn't have dry white wine on hand, so I used white cooking wine instead. I also eliminated the salt and used Greek Seasoning on the chicken instead. My family said this was a keeper!"
"Easy to make but my family didn't care for this. We thought it was too salty. Our all-time favorite chicken recipe uses only the soup, wine and garlic salt covered and baked in a 250 oven for 2-3 hours."