I changed a lot in this recipe. First, I made my own Chicken broth with chicken stock. Then I used crushed red pepper instead of ground. I also used chicken pieces instead of boneless chicken breast. I used dried minced onion and instead of yogurt, I used about a cup of sour cream. I seasoned the chicken with Adobo w/ pepper and still sauteed it in olive oil on both sides for about 5 minutes each side, adding the minced onion to the last side the last couple minutes of cooking. While that was cooking I put my broth, flour, paprika, crushed red pepper and sour cream in a pan over a low flame and just brought it to a simmer. I put the chicken in a baking dish, poured my flour mixture over and baked in a preheated 375 degree oven until done. I served it with Rotini Pasta mixed with butter, basil, oregano and a dash of salt. I poured the sauce over that and the chicken to serve and it was delicious.

Reviewed On: Jan. 31, 2012

I made a few changes to this recipe according to time and likes/dislikes. The first thing I wanted to do was to eliminate the mushrooms, and based on the review I read I opted to add 1 14.5 oz. can Red Pack diced tomatoes w/ basil, oregano, and garlic. Then, I decided to used cooked rice as opposed to uncooked, to help alleviate some of the absorbing of the liquid. By the time I had added all but the spinach it tasted so good, I stopped there. It was a huge hit and success w/o the spinach, but I plan on making it w/ the spinach next time.

Reviewed On: Aug. 6, 2007

I made a batch of this for 8 and cut back on a lot of the ingredients. Like I didn't use 4 cups of the broccoli, or 4 (15 oz.) cans of the baby carrots. I cut that in half, and the dish went over extremely well. I was quite surprised by the full flavor.

Reviewed On: Aug. 1, 2007