This recipe has become a family favorite. After making this a few times exactly as written (sans mushrooms and sour cream), I've made a few changes for convenience. I don't go through the hassle of roasting the peppers; instead, I buy a can of green chilis. I put cajun seasoning on the chicken, and in the sauce. I use chicken tenderloins, and they only need about 15-20 minutes to cook. I omit the mushrooms, because I can't stand them! In their place, I add sauteed onions. I use flour tortillas. Finally, I don't use cream; I use 4 cups of milk. It tastes just as great, but makes it a bit healthier. Delicious, and easy!

Reviewed On: Oct. 27, 2009

Great! Used a bit of brown sugar, but that's pretty much the only thing I changed. I didn't have a bunt pan, so I used a foil deep round casserole pan and put a foil " cilindar" in the center so it was like a bunt pan... I think it prevented it from cooking as well in the middle (Fine by me). I made sure it sat at least an hour or so before I flipped it over. Everyone loved it!

Reviewed On: Sep. 19, 2009

The ONLY reason this didn't get 5 stars is because the recipe doesn't mention adding salt, which is a must! Other than that, delicious!

Reviewed On: Sep. 10, 2009