I found this to be pretty bland even after doubling the Cajun. I used half and half instead of cream. I think if I were to make it again, I would add in some sour cream and maybe some Dijon or dried mustard or maybe a small jar of green chillies. I also put in some flour maybe a 1/8- 1/4 cup and coated the chicken an peppers after sautéing them. I turned up the heat a little to cook the flour and then lowered it to add in the half and half. It turned out OK, but I think some sour cream would add an interesting note.

Reviewed On: Mar. 8, 2008

I went even lower with the oven temp - to 200, and cooked for 1 hour still stirring every 15 mins. I also prefer to microwave the sauce. 2 mins on high, stir, microwave another 1 minute, stir, then 1 minute more. The sauce cleans up easily for me with hot water. I think if you have trouble with the sauce being difficult to clean up, you might have cooked it too long and gotten a little too close to hard ball stage. If you aren't getting every kernal coated, you need to keep your popcorn warm while making the sauce and you also need to stir it longer before you spread it out on sheets.

Reviewed On: Aug. 8, 2004