My husband said that this dish is restaurant quality and I agree! I halved the recipe and used chicken stock (freshly made). There was more sauce than needed but I have frozen the leftover to go with some frozen seafood mix that I will cook at a later stage. I think that most of the flavour comes from the shrimp shells/heads and the brandy and sherry added. The best taste came after I added the sherry and seasonings!

Reviewed On: Feb. 15, 2005

Great recipe- very tasty. However I think the pan may be too big unless you mix all ingredients (except chicken and saving a little onion soup) together and pour around the outside of the chicken. Then sprinkle a little onion soup on top of the chicken. The reason being that the rice that is on top of the chicken will not cook without the liquid! I also used 1.5 packets of brown onion soup (reduced salt kind) and it was not too salty like others have mentioned. Also added a splash more water as I added a splash more mushroom soup. It came out just great- the chicken was nice and moist too! Will definitely make this again.

Reviewed On: Apr. 19, 2004

Good recipe- I made 1 and a half the ingredients because I had a bigger loaf pan (9" by 5") and then cooked it for 1 hour and 10 mins. I also used cake flour (made the cake light and fluffy) but had no lemon essence so used one lemon and some zest of the lemon. This may not have been enough lemon for me but as I also made a lemon syrup to pour on the cake straight after it came out of the oven (see previous reviews), this really zinged up the lemon flavour. It was GREAT!!! and I will definitely make this cake again and again!

Reviewed On: Mar. 23, 2004