My mother used to make this and it's a regular in my rotation as well. We always made it with boneless skinless chicken breasts and shortened the baking time to about 20-25mins(either flipping the breast or spooning the sauce over at the midway point). I generally use slightly less mustard than honey to suit our tastes and cut the butter by half with no noticeable difference in flavor. Spoon some of the sauce from the baking dish over the cooked chicken, serve with white rice and steamed broccoli..Yum!

Reviewed On: Oct. 14, 2008

Wonderfully simple and very good, the almonds were a delicious addition and I liked the flavor that the chicken bouillion lent to the brocolli. Will make again.

Reviewed On: Feb. 7, 2008

Made this several times over the summer. Like others I have tried it with Limeade as well. Also have used reduced fat cream cheese and light condensed milk to lower the fat content, with no discernable difference in flavor. It is rich, so small slices will do. I usually serve it within 5 mins of removing it from the freezer. It's come out perfect for me everytime.

Reviewed On: Nov. 20, 2007