I LOVE this recipe! Making it for the second time right now. It couldn't be easier, and doesn't have any ingredients that you don't probably have on hand anyway. I made only a few small changes: used 3 skinless chicken breasts (because that's how they generally come in my grocery store), I used 5 cloves of garlic and flattened them slightly with the back of a knife first, and I used light cream instead of heavy cream because that's what I have in the fridge for coffee. The sauce is lick-your-plate delicious; I'll be making this again and again. Thanks so much for sharing this recipe!

Reviewed On: Nov. 7, 2008

Very good. I made substitutions for what I had on hand: Jiffy corn muffin mix, boullion that I made into broth, and omitted the peppers. I also poured Knorr gravy mix over the top instead of cream of chicken soup, as I don't like the flavor of the soup; next time I'll make a double batch of gravy, as it could have used more. Husband and I loved the flavor of the cornbread, though I substituted poultry seasoning for sage because I realized I was out of sage while cooking. Will definitely make again!

Reviewed On: Apr. 13, 2008

I couldn't get this recipe to come out well--it seemed to need more flour (as much as a cup more). Without the flour, the dough puddled into a gooey mess and spread out to the side of the baking sheeet.

Reviewed On: Apr. 25, 2004