I'm not sure what to make of all the positive reviews. The pastry sheets called for in this recipe were not very easy to work with. Too sticky. They also are not very fitting for the dish. They would be better for a dessert. The filling was okay, nothing special, but the pastry made it very odd and hardly worth eating.

Reviewed On: Sep. 10, 2010

Simple and delicious, though I find it fairly plain as written. This is an easy recipe to experiment with as you cook it. I highly recommend adding a little cayenne pepper - not enough to make it spicy, but just to give it some zing. If you'd like a richer sauce, you might add cream cheese or sour cream. Mushrooms are a welcome addition. I appreciated the suggestion of topping the dish with italian bread crumbs before baking.

Reviewed On: Mar. 26, 2010

Some more tips: Creole and Cajun seasoning are the same thing, I believe. I use a brand called Tony's which is great on lots of things. I like to sprinkle about half the chili powder directly on the chicken as I'm browning it. You can experiment with the veggies. I use frozen green beans. I also like to add a can of mushrooms and about 6oz. frozen spinach, but that's not for everyone. Finally, for anyone doing South Beach, this is Phase 1 friendly if you omit the rice. For Phase 2, use brown or wild rice.

Reviewed On: Mar. 21, 2005