Reviewed: May 2, 2008

My family loved it! I really liked the unique flavor of the sauce. A definite keeper.

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Tammy

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Reviewed: Jan. 26, 2008

It was really easy and good! A keeper!

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Kim

Cooking Level: Intermediate

Home Town: Ardmore, Oklahoma, USA

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Reviewed: Jan. 25, 2008

This didn't have enough fruit flavor. I don't think I will make it again.

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KristinAnn

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Reviewed: Jan. 19, 2008

WAY too much orange taste. My family said it might be OK if the orange wasn't so very strong. Won't make again.

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Sandy

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Reviewed: Aug. 22, 2007

reduce the salt. maybe add some mushrooms

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NewBeeCook

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Reviewed: May 27, 2007

Very nice, mild flavor. I used applesauce and orange juice concentrate. I marinaded it overnight (reserving some of the marinade for basting) and grilled the next day. My whole family (including the little ones) enjoyed it. The leftovers were good in chicken salad. This will certainly go into our rotation. Thank you!

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SB2323

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: May 16, 2007

I thought this was okay, but my husband didn't really like it. The sauce was quite potent...I'm not sure how I would be able to tone it down. Probably won't try again...unless I can't find anything else to do with the powdered cream of chicken soup.

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MOOSH34

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Reviewed: Apr. 19, 2007

This was excellent! The only change I made was after reading other reviews about not being "fruity" enough was to add a tablespoon of orange zest - which for us, made it quite tasty. Thanks for a great recipe!

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SuzyQ

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Orange, California, USA

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Reviewed: Mar. 28, 2007

Oh this was soo good! The chicken tasted like it had been marinated all day! I also couldn't find cream of chicken soup mix in my area so I followed others suggestions and used 1/2 a can of cream of chicken soup. I also cut the onion soup mixture in 1/2. Oh..and I used grapefruit juice instead of orange only because I had exactly 1 cup left in the carton. Very very good!

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SHANESMOMMY

Cooking Level: Intermediate

Living In: Punxsutawney, Pennsylvania, USA

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Reviewed: Feb. 19, 2007

This recipe was so delicious, easy, and healthy! I used chicken breasts instead of bone-in and omitted the salt. I couldn't find dry cream of chicken so I added a can of cream of chicken. I also added 1/2 an onion, sliced. I cooked it for the full 1 1/2 hour and it was perfect. I served it over brown rice and also made the "awesomely easy sesame asparagus" I found on this site. My husband loved this as well. I will definately make this again!

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Rachel

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Feb. 12, 2007

I didn't follow the original recipe exactly as i looked first at some of the comments and it did not turn out very well, didn't enjoy it but it was worth trying it.

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smardipance

Cooking Level: Expert

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Reviewed: Jan. 9, 2007

Not exactly what I expected but it tasted pretty good. Not as fruity as I would have liked, though.

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Jen Oliver

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Reviewed: Jan. 2, 2007

Very good! i added a cut potato and mixed frozen veggies to the dish while it was cooking in the oven for a great side that blended well with the sauce.

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lysh

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Reviewed: Oct. 18, 2006

Although it smelled good cooking, it tasted too strange when I tried it. I threw the chicken with some bbq and discarded the sauce.

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Jenny

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

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Reviewed: Sep. 9, 2006

I LOVE this recipe. It was full of flavor, both savory and fruity. I did read the other reviews first and found them helpful. I didn't have (or ever heard of) powdered cream of chicken soup. One of the other reviews said to use 2 tbsp. flour and 1 tbsp. powdered milk instead. I chose this instead of the canned soup others mentioned. I did use Wondra flour not regular flour. And the recipe was simply amazing. This is hands down my favorite chicken recipe to date. It is simply incredible and flavorful, If you cover the chicken it turns out falling off the bone and juicy, not dry at all. Mine was done in about an hour not hour and a half. They were falling off the bone in about an hour so I took the foil off and turned them and let them brown for about 10 minutes and it was perfect.

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Lisa

Cooking Level: Intermediate

Home Town: Longview, Washington, USA

Living In: Olympia, Washington, USA

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Reviewed: Feb. 23, 2006

very good. i might cut back on the soy.

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WM Chef

Cooking Level: Expert

Living In: Annandale, Virginia, USA

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Reviewed: Nov. 9, 2005

I made this tonight. My husband loved it just how it is. It was a bit salty for my taste, a little to much onion taste, and not enough orange flavor. Like the other posts I could not find the cream of chicken mix, so I used 1/2 a small can of cream of chicken soup. I think next time I make this I'll not use as much as the onion soup mix to cut the salty and the onion. Its good and easy to make. Since the first time I made it, I've made it several times. I did what I did before w/ the cream of ckn soup and I did not use the onion soup mix, fixed the saltyness. Its one of my favorites and I shared it w/ my mom and friends.

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PURPLECHEVY

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Reviewed: Nov. 8, 2005

The chicken was very moist, but it did not taste fruity at all, as expected.

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cutediva

Cooking Level: Expert

Home Town: Pikesville, Maryland, USA

Living In: Potomac, Maryland, USA

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Reviewed: Aug. 29, 2005

Just Great! I needed something easy and quick to prepare and at the same time very tasty. I got it! This recipe has the basics of a great idea. Reading the previous reviews helped a lot in making it even better. I would like to share these little Improvements with all.( It took only 10 minutes to prepare! ) My husband and I totally love it! Improvements: To avoid having it dry out I used a round Pyrex with lid. I use a can of cream of chicken and mushroom soup. I also added 1 tbsp of fresh lemon juice, 1 tbsp of olive oil, 2 tbsp ginger (gourmet spice blend) (fresh ginger would be even better) 3 gloves of garlic and lots of ground pepper. Do not add any salt! The soy sauce and the soups have already plenty of it. I serve it with mash potatoes and peas. Simple, very juicy and very very YUMMY! Thank you! Will make it again for sure!

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ANAC1

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Reviewed: Apr. 25, 2005

For a quicker cooking time, Cook the chicken at 400 for 10 minutes and 20 minutes at 350. Also, for those who like a little bit more fruity flavor and aroma, add about 1 TBS orange or lemon zest. It'll give it a little extra zing. Best regards, Harry Nguyen http://satellite-radios-solutions.com

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SRSOLUTIONS

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Apple and Orange Chicken

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