I give this three stars because the recipe needed a LOT of changes, essentially making it something new altogether. Here are the changes I made (and some I wish I did). First, I pre-cooked the bacon as suggested. Next, I peppered the chicken before rolling it. Then, I added garlic powder with the chives. For the sauce, I omitted the lemon juice, used 1/4 instead of 1/2c mayo, added 1/4 c of sour cream, and seasoned the sauce with pepper. I also added in yellow onion that I diced and cooked in a tablespoon of the bacon grease. I did not add any salt to the sauce. And it STILL tasted a little salty. In retrospect, I would have used low sodium condensed cream of chicken soup, and maybe would have used a half a can of that, and a half a can of cream of celery. As for the cooking, it took longer than an hour, and I never got a dark top. In the future, I would cook it at 350 instead. I would also make it in a smaller pan.
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I give this three stars because the recipe needed a LOT of changes, essentially making it...