Quite a nice dish, but as written, sounds very time consuming. Instead, I cut the chicken up into small strips as if for a stir fry, and then fried them in the olive oil with the onion until they were cooked. Then I added the celery, fried that, and then the other ingredients. I covered and simmered for about 20 min, while I made the rice. That was a lot faster. My husband said it tasted a little like stroganoff. It will go onto our monthly rotation. I've also done it exactly according to the recipe and that was tasty too but very heavy. We decided next time we will try it replacing the cream of chicken soup with just a cup of chicken stock in order to make it a little lighter.

Reviewed On: Jun. 25, 2009

My husband and I really loved this. The kids, not so much. I agree it is important that the basil be fresh.

Reviewed On: Jun. 1, 2008

My husband and I really liked this recipe. I generally don't like chicken that is baked in a basting sauce, so I modified the instructions. I used boneless skinless chicken breast tenderloins, because that's what I had. To avoid them becoming dry, I spread the spice mixture on, wrapped them in aluminum foil, then baked them at 350F for 45 min. It was moist and kept the flavor in. Done that way, there was not much dipping sauce, but enough for one meal. I served over a bed of Far East brand chicken-flavored cous cous.

Reviewed On: Mar. 25, 2008