I have a funny story about this recipe...I found it on my very first visit to allrecipes.com a few years ago when I first got married and was trying to learn to cook. I "scaled down" the number of servings from 9 to 4...very handy tool I might add. When this recipe is scaled down to make 4 servings it says to add 7/8 of a clove of garlic. Well I misunderstood that and added 7 or eight cloves of garlic to the dish. I love a lot of garlic so I didn't mind it but my poor hubby had to try to choke it down not to hurt my feelings! I ended up throwing out the plastic container I'd stored the leftovers in because I couldn't get the garlic smell out of it. I have made the dish since and we love it...now I put 2 whole cloves in for 4 servings.
I made a few changes to this to make it my own. I cut chicken into chunks and browned in butter in a skillet. I mixed the soup, sour cream, and cream cheese together with about 1/4 c. white wine and 1 tsp. garlic & herb seasoning. Poured into skillet, covered, and simmered while my rice cooked. I also doubled the garlic. Wow, this was yummy, and my boyfriend said it was definitely a keeper!
The chicken in this dish is very forgettable, the sauce however, is to die for. It is rich and creamy and goes perfect over noodles. I made the same amount of sauce for two chicken breasts and boy am I glad that I did. I have a few additional changes I will make next time though. First, I would cube and brown the chicken first. It is a little anemic as is. I will also try adding some parsley or paprika to give the sauce a little color. This dish, will however get made again. I even used low fat cream of mushroom and fat free cream cheese and am still giving it this rave review. You really need to try it.
I totally messed with this recipe. Used only 1 lb chicken cream of chicken instead of mushroom added a can of mushrooms a couple of diced carrots some green pepper and extra garlic. Served it over biscuits. Yum! Next time I'll add corn peas or what ever else I have around. It would be great with asparagus or broccoli. Just add the veggies raw into the sauce before you pour it over the chicken. Fabulous. Can't wait to eat the left overs tomorrow...maybe over egg noodles this time...
This recipe carries the distinction of being the easiest cream sauces I've ever made. Nothing but rave reviews from family and guests. For a carry-out dinner I grilled the chicken on a George Foreman grill cut it into strips. I mixed and heated the sauce in the microwave kept the sauce in a separate container and served with penne pasta mixed with steamed veggies. Everyone went back for seconds.
This dish is even better if you add a (up to) a packet of Dry Italian Salad Dressing mix to the chicken while it cooks. This is too easy in the crock pot also. Just add the crm chz at the end. The dressing mix will give it the flavor reviews said it is missing. YUMMY
I made this recipe as written (I did double the garlic though) and served it with rice. My family thought this was good as did I. But I think it's missing something. I think I'll make it again but will try adding broccoli. It needs another depth of flavor.
This is such an easy recipe. I've made it a bunch of times, even forgot to use sour cream once, it was still great.
Just a tip, microwave the cream cheese for about 30 seconds, it will soften and its much easier to mix into the mushroom soup. Personally though, little bits of cream cheese don't bother me, but softened cream cheese is much easier to work with. And of course, double the garlic! Delicious!!!
The whole family enjoyed! My 5 year old loved it! I did change a couple things. I doubled the garlic. I put some chicken seasoning and sprinkled about 1/2 grated parmesan cheese over chicken before pouring on sauce. I also covered about 1/2 through baking since sauce seemed a little thick. Next time I will add 1/4 to 1/2 cup of chix broth or white wine to sauce mixture. Will definatley make again!!
I made this kind of as a last minute-I'm broke and cleaning out the cupboards/fridge/pantry dinner. It's a good base recipe but it needs a little help. I doubled the amount of chicken used Healthy Request cream of chicken (I found this in the way back of my cupboard) reduced fat sour cream and reduced fat cream cheese. Before making this I did read through some of the reviews and decided to brown the meat before adding it to the sauce and I also sauteed half of an onion with the garlic in a little of the leftover EVOO from browning the chicken. I added a big glug of dry white wine to thin out the sauce a bit and sprinkled in some homemade italian seasoning. I'm glad I read through the reviews because I don't think it would have been AS good if I hadn't. Plus it would have been way too much sauce and not enough meat for my boys if I hadn't added more. I served this with whole wheat angel hair pasta and steamed broccoli. This recipe saved my behind and helped me rid my cupboard of one more canned soup. My boys inhaled this. NOTE: I think this would make a good filling for Chicken/Turkey Pot Pie if it was thinned down a bit with chicken broth.
