5 stars as it gave way to a new family dish! My hubby loved it! I had to increase things (dill/sourcream/sherry and added garlic) as my family loves big flavors. Still mild but it's a start for us! BIG THUMBS UP! Heavily sprinkle SEASONED PEPPER on breasts---salt----2 slices per breast----MIX TOGETHER: 1 can of the mushroom soup--one soup can of sherry--1 Cup sour cream--2 chopped garlic cloves and POUR OVER CHICKEN.***Crush 1 1/2 cups of Texas Toast croutons to smaller bits (but not fine) and add 1/2 Cup Panko Italian crumbs.****Add 1 teaspoon dry dill (I didn't have fresh) to the 1/2 cup melted butter then toss in crumbs. BAKE CHICKEN FOR 20 MINUTES-THEN ADD CRUMBS ON TOP. BAKE ANOTHER 20. The flavor reminded me of San Remo Dip Olive Garden used to have. I would even venture to add CHOPPED PIMENTO!

Reviewed On: Dec. 22, 2009

I really loved this recipe. I'm sure it was fantastic as it stood but I wanted to put a spin on it. 1 1/2 cans of the mush. soup. 1/4 cup white wine. 2-3 cans of water. 1 TBS oyster sauce. Pinch of garlic powder. Can of Shitake mushrooms. 1 large red bell pepper sliced. Served over rice (my boys used noodles). AWESOME FLAVOR!

Reviewed On: Nov. 8, 2009

I had a couple pork loin roasts so I had to try this. I was not disappointed! I didn't have the oranges so I used one of my cans of Tropical fruit. I also added a couple more garlic cloves. The OJ was fresh (darn). I did find that the ketchup was a little too much so added more OJ and spices to counter it. VERY yummy and I am not much of a pork roast eater. Serve with oven browned red potatoes.

Reviewed On: Nov. 7, 2009