Great recipe! Here's what I did: I took 1/4c can mushroom soup and a cup of milk and whisked them together. I also added garlic salt for flavor. I trimmed the fat off the chicken thighs (which I think are better than chicken breast b/c the bone holds in all the flavor). In a separate bowl I mixed a packet of onion soup mix and a 3/4c breadcrumbs. Dipped the thighs in the soup mix then rolled it in the dry mix. I placed them on a wire rack over a pan and sprayed it with spray butter. Cooked it at 375 for 45 mins. Was cooked perfectly. I took the remaining soup, whisked in a cup of milk (added more garlic salt to taste), and about 2 tsp of cornstarch. I did everything to taste/look. I cooked rice and some steamed asparagus with it. Great meal no leftovers!

Reviewed On: Oct. 6, 2009

Mine turned out pretty good, baked it at 375 for about 40 mins. I did the half sour cream/half mayo to make it less greasy and I also used the marinated artichokes. It gave the chicken a tangy flavor, which was only ok. I might use the non marinated artichoke hearts (with garlic salt added) next time for a more savory taste over a tangy one. I will make this recipe again.

Reviewed On: Aug. 10, 2009

Great recipe, it was time consuming though, I suggest making the stuffing ahead of time. This recipe does make a lot and I froze the leftovers.

Reviewed On: Aug. 5, 2009