This recipe was good for a cauliflower option. I switched a lot of the ingredients, but kept the basics. Cauliflower (added some broccoli) cream of chicken soup, some milk, some mayo, after that, I jumped the tracks. Subbed out the cayenne pepper for Mrs. Dash Extra Spicy blend instead of curry (1. We didn't have it, and 2. We really don't like curry), put in a little spicy mustard, a couple drops of Tabasco, and to top it off, some crushed mixed nuts (Cashews, pistachios, and almonds)instead of crackers. I also mixed the veggies in the soup mix instead of pouring it over the top. Seemed to coat the Cauliflower a lot better, and overall made for a much tastier mix. I was worried that I had too many flavors going on, but everything just kind of blended into the background. Thanks for the idea. We'll be using this again.

Reviewed On: Feb. 22, 2009

I had to sub out all but 3 ingredients (chicken, Worcestershire sauce, pepper), add in a little advice from some previous reviews (Olive oil and vinegar worked like a charm, and even I managed to make this come out really, really good. I was really worried that it would taste too mustardy (I had to use just regular mustard), that it would overpower the chicken, but it just faded into the background. Following the advice of using a little vinegar, and olive oil, the chicken came out juicy, not even a hint of dryness. I marinated it for only about a half hour in the fridge (again, worried about the mustard), and followed the other advice about not getting too much of the marinade into the baking pan (yes, I had to bake it, also sage advice), and it came off the tin foil with no problems. I'm really happy I found this recipe, my girlfriend and I will be using this again and again.

Reviewed On: Jan. 7, 2009