Excellent! I skipped the dill and I don't like all the sodium in bouillon cubes, so I used Wyler's sodium free instant bouillon. Also instead of garlic salt, I used crushed fresh garlic (I use a LOT of garlic in just about everything I fix) and man oh man, it was simply A-M-A-Z-I-N-G-! Even the family who likes salt ate it without any at all. In fact, while it was cooking my family was coming in the kitchen saying how good it smelled and kept asking when it was going to be done. :) I have 2 teens and 3 adults in this house, so that says quite a bit about this recipe. This is for sure a keeper. Thanks so much for posting!

Reviewed On: Aug. 23, 2009

I just wanted to share a tip for those of you who are saying that your cookies are turning out flat. I always, always, ALWAYS refrigerate the dough overnight (or at minimum for several hours) before baking them. While they're still good and cold, I roll them into balls and then bake them that way. If the dough begins to soften between batches, just pop it in the freezer to keep it chilled well. Hopefully that will help. Chocolate chip cookies are an art. :)

Reviewed On: Jul. 23, 2009

Absolutely delish! I was in a hurry and Googled "easy chicken breast recipes." I spent awhile thumbing through them, then found this. I didn't even bother reading the reviews (I read them just now before writing this) because of the time limit and I'm glad about that because I would've added milk and sautéed the onions, which wasn't necessary after all! I didn't have the cream of chicken soup, so I improvised and used cream of mushroom. I used a little more chicken, because I have a big family, so once I mixed it all up I realized that it needed another can of soup. I also used a little bit more sour cream, just because but I think that wasn't really necessary either. I use garlic in just about everything I cook - for both taste and health benefits - so I threw in some minced garlic too. When the cooking time was done, I did feel that the crackers were too lightly colored and not crispy enough so I sprayed some butter flavored cooking spray on it and left it uncovered in the oven for an additional five minutes, or so. Mixing it with butter beforehand is both too time consuming and not as healthy. In any case that was perfect because it came out golden brown and crunchy. Man that thing was yummy! I did find however that there was a reason for it to be less creamy and all the advice given in the reviews about adding milk or whatever, really isn't necessary. It would make it too creamy and the consistency would then make it require something else like noodles, or as one reviewer

Reviewed On: Jul. 22, 2009