We loved this. I changed the recipe based on some of the other reviews and stuffed the chicken with chopped onion, garlic, celery and some grated fresh ginger. Basted the chicken with the sesame oil and then with some low sodium soy sauce. I kept basting it throughout the cooking time (30 mins at 400 and then 1hr 30 mins at 350). I only used about 1/3 cup soy sauce, since we do not like salty food. I added 1/2 cup chicken stock and 1/2 cup orange juice to the roasting pan at the beginning of the cooking time. When the chicken was cooked, I carved it and placed it in a seperate serving dish and removed the stuffing from the carcass and added it to the sauce in the pan. I did not make the gravy with the cornstarch since the sauce was thick enough and really tasty. I served it with brown basmati rice and it was truly wonderful.

Reviewed On: Dec. 28, 2008

This is a really great recipe. With the following changes, I would give it five stars: I used 8oz of medium egg noodles. I also diced the carrots and zucchini as someone suggested, added about a cup of fat free sour cream and about half a cup of milk (based on some of the other reviews) as well as some sliced fresh mushrooms and a chopped onion. When sauteing the vegetables I added about a teaspoon of salt free all-purpose seasoning. I didn't have any French fried onions and used seasoned bread crumbs in stead. I think it turned out great, the color added by the vegetables makes it a winner in my book!! Will definitely make this again.

Reviewed On: Aug. 21, 2007

It was good, but I also made quite a few changes. Definitely less pasta and more tuna. I'm glad I read the review about the bread crumbs, that was a great idea.

Reviewed On: Nov. 30, 2006