Reviewed: May 17, 2009

This was so easy and so good!! I used marinated artichoke hearts instead of the regular canned. Awesome!

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: May 13, 2009

Oh My Word! This is divine!!! I make this all the time now. My husband loves it and so do I! Delicious. I didn't change a thing and it was perfect. Yum Yum Yum!!!

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Janessa

Cooking Level: Expert

Home Town: Olathe, Kansas, USA

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Reviewed: May 11, 2009

Did not give 5 stars only because I swapped half the mayo for sour cream, and added chopped garlic. Great flavor! Excellent dish! Will make it again.

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DeviousV

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: May 10, 2009

This is easy and yummy. I took the suggestions of using marinated artichoke hearts and 1/2 mayo, 1/2 sour cream. I made up the mix and let it sit for an hour before putting it on the chicken and in the oven. It gave the flavors a chance to develop. I'll make this again but will season the chicken before putting on the topping.

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makeiteasy4me

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

Living In: Denver, Colorado, USA

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Reviewed: May 8, 2009

this is so yummy I used the Sour cream instead of the mayo and it turned out great

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RAP

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Reviewed: May 7, 2009

I thought this was a pretty easy and tasty recipe. Although, I used Veganaise, instead of mayo and I used real parmesan cheese. I served it on Gluten-free brown rice pasta shells and it was fabulous!!

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travelgirl

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Reviewed: May 7, 2009

This isn't terrible, but the cheese and mayo are somewhat overwhelming. The baking instructions resulted in exquisitely tender chicken.

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Citrus_Punch

Home Town: Wilton, Iowa, USA

Living In: Muscatine, Iowa, USA

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Reviewed: May 4, 2009

I am giving this recipe its rating based on making it as the recipe stated, only thing is i added some chopped roasted red peppers, just because I had some. Now, back to the recipe...as for the flavor, it was very good. The only issue is that while cooking...the mayo and cheese melted into about 2 cups worth of oil leaving a wierd slime on top of the chicken. It was very upsetting. I plan on making this again except I will substitute some of the mayor with sour cream, in hopes of ending out with a sauce, and not artichokes floating in oil. Hopefully this will be better.

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Christine W

Cooking Level: Intermediate

Living In: Midlothian, Virginia, USA

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Reviewed: May 1, 2009

Good recipe...I used marinated artichokes and added a can of mushrooms to it..and topped it off with some capers..did need some pepper to add some flavor. Good overall..served over noodles because there was plenty of sauce leftover.

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moma2ashley

Cooking Level: Intermediate

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Reviewed: May 1, 2009

This goes into the rotation for sure! Easy, no hassle meal that is husband approved. I followed previous reviews and did 1/2 lite mayo, 1/2 non-fat sour cream and also added a little extra garlic powder to the mix.

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BUFFALOS9

Cooking Level: Intermediate

Home Town: Athens, Ohio, USA

Living In: Boulder, Colorado, USA

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Reviewed: Apr. 27, 2009

It wasn't bad, but no one went back for seconds, and the leftovers just sat in the fridge until I finally cut the chicken up and put the whole mixture into a greek style wrap with olives, spinach, feta and sun-dried tomatoes. If I hadn't done that, I don't think the leftovers would have been eaten at all. I will not make this recipe again.

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Kerri

Cooking Level: Intermediate

Living In: Yucaipa, California, USA

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Reviewed: Apr. 27, 2009

I really didn't like this recipe. I love artichokes and was really looking forward to this. I didn't think the mayo made a good dressing. Next time I would probably marinate the chicken and just add the artichokes in some sort of lemon butter on top of the chicken. The flavor was just not good.

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AEGIRL4281

Cooking Level: Intermediate

Home Town: Greendale, Wisconsin, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Apr. 15, 2009

I didn't eat this personally (i'm a vegetarian) ...but i can tell you it smelled AMAZING and my 4 year old son and husband went nuts for it! I used Romano cheese rather than parmesan because thats what I keep in the house.

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veggiemom

Cooking Level: Intermediate

Home Town: Bensalem, Pennsylvania, USA

Living In: Yardley, Pennsylvania, USA

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Reviewed: Apr. 15, 2009

Love this dish!

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momto2kids

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Reviewed: Apr. 14, 2009

Fantastic! What a great way to sneak in some veggies for picky eaters. I thought the chicken was moist and the favor was great! When my picky eaters even eat it, you know you have a hit!!

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Amy Ridgeway

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Reviewed: Apr. 11, 2009

I loved this! I served it with cheese tortellini, there is plenty of sauce on the chicken to mix with the pasta. I did take the suggestion to used half sour cream and browned the chicken first. It was so fast and easy, I will be making this regularly from now on.

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Amy Santiago

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Reviewed: Apr. 10, 2009

I've made this several times as written and it's devoured. I don't use the garlic for personal preferences, but it is now a favorite of my husband's. Great with steamed asparagus. Thanks!

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kkoczan

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Reviewed: Apr. 7, 2009

I served this with angel hair pasta and a caprese salad. It was delicious and a big hit with my Sunday dinner guests.

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SHURMAY

Cooking Level: Intermediate

Home Town: Zapata, Texas, USA

Living In: Denison, Texas, USA

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Reviewed: Apr. 3, 2009

This dish was incredibly simple and delicious as is. Thanks!

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MarinaHoliday

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Mar. 27, 2009

Phenomenal! So effortless and so delicious. I took other reviewers' suggestions and used marinated artichokes, half light sour cream and half light mayo, added 4 cloves minced garlic and cooked and crumbled 4 strips of bacon. Using chicken breast tenders makes for easy serving for larger crowds. Great as leftovers too!

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ak808

Cooking Level: Beginning

Home Town: Honolulu, Hawaii, USA

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