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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Reviewed: Jan. 21, 2005

This was very tasty, however the chicken was suprisingly dry. I followed the recipe exactly so I am going to suggest that the baking time was a little long.

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Beach Bum

Cooking Level: Intermediate

Home Town: Sun Valley, Idaho, USA

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Reviewed: Jan. 19, 2005

Yummy. Do note the long cook time. I am used to things that cook in 30-40 min., so dinner was late. I tossed in 1/2 lb of baby carrots, it all came out very well.

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SOLDIERMATE

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Dec. 8, 2004

I cooked this in the crockpot and found it very bland. Although the chicken was tender, it had no fruit flavor at all. Next time I will try the oven method.

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JULIACHILDSGHOST

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Reviewed: Dec. 8, 2004

I have not been able to locate the dry cream of chicken soup in my area to make this recipe. Any suggestions how to balance the ingredients with cannned cream of chicken soup. Help! I am feeding 26.

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MIRIAM30

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Reviewed: Oct. 25, 2004

very easy to make... tastes amazing... when i make more than 4 servings i just double the juices.

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dassa

Cooking Level: Intermediate

Home Town: Ra'anana, Mehoz Hamerkaz, Israel

Living In: Teaneck, New Jersey, USA

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Reviewed: Oct. 18, 2004

I found this recipe quite tasty, although it was quite salty. I think the onion soup mix takes over the flavour too much and qould probably try to cut back on this next time to make the flavours balance a bit better.

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KazMc

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Reviewed: Mar. 18, 2004

Very tasty, I used drumsticks and it seemed to work just fine. Will definitely make this recipe again.

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Gennivieve65

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Reviewed: Sep. 1, 2003

This was very good over rice. I made sure to pierce the meat so that the seasonings could be throughout. Would make again.

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CURTISA1127

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2003

I was really disappointed with this recipe. I was expecting the chicken to have a slightly sweet flavor with a hint of apple and orange. But the onion flavor/smell took over the chicken and my house. I also thought it was too time consuming, especially considering the "end result".

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Meg

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Reviewed: Apr. 14, 2003

This was really delicious! However, I think I would leave the skin on next time for a prettier, browner look, and make gravy or sauce out of the drippings.

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Nikki

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 25, 2003

Great recipe. It takes a while to cook, but you can tell as it's cooking that it's going to be good b/c of the inviting aroma. The chicken came out very tender and the sauce coats it well. The orange and soy sauce mixes well to create a variation of sweetness, sourness, and saltyness.

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PRINCESS20NY

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Westchester, New York, USA

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Reviewed: Jan. 19, 2003

You can use boneless chicken breasts instead of the bone-in breasts. If you do, let the boneless breasts marinate at least 30 minutes before cooking it in the oven.

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LINEX45

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Reviewed: Mar. 7, 2002

Wonderfully unexpected flavor, leftover juice good for other recipies!!! Easy to make!!

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SAILORFIGMENT

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Reviewed: Feb. 20, 2002

The whole family loved it. My four year old really enjoyed making it with me - it is that simple to make. I will make this again.

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DKITAY

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Reviewed: Jan. 22, 2002

Easy, but kind of bland

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JBJESSEPH

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Reviewed: Jan. 21, 2002

This was very easy. I didn't have any aj, so I used all oj and it was fine. I was concerned about the review that said it was too runny, but that's the point of the dry cream soup mix. (I used 2 tbsp four, 1tbsp dry milk...it's the same thing...) We Loved it and it was so very easy! (we all wished there was more of it, so next time i'll have to double it!)

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