Reviewed: Dec. 20, 2008

My family loved this, I followed previous suggestions and used celery seed and garlic powder to cut down on salt . I also cut the soy sauce by 1/2 and used low salt soy sauce. I let it sit in sauce for a couple hours before breading and cooking . Very tasty

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Karen G

Cooking Level: Expert

Home Town: Kilauea, Hawaii, USA

Living In: Wellesley, Massachusetts, USA

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Reviewed: Dec. 19, 2008

I made this exactly as the recipe was listed, and it was good, but will definitely tweak it next time to make it better. The sour cream mixture that you dip the chicken into gives it a really nice tangy flavor, and I was surprised how well it all combined together. BUT it was WAY TOO SALTY! Next time I will use garlic powder instead of garlic salt, maybe a low sodium soy sauce, and possibly a low-salt stuffing mix if such a thing exists. This isn't even because I want to lower my sodium intake, just because it was really much too salty to taste. But a good recipe nonetheless. It really surprised me.

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Irishembi

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 15, 2008

My husband and I really enjoyed this dish. Based on the reviews, I did cut back a little on the salt. I used Garlic powder instead of Garlic salt, and used a little less Celery salt than what it suggested. After realizing I had all the ingredients on hand, I figured I would try it. I was pleasantly surprised. I don't feel like I could really taste the mixture of the sour cream and seasonings, but the chicken with the stuffing was great! Thanks!

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Kristen

Home Town: Anderson, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 1, 2008

This was the best baked chicken I have ever made. The kids loved it and had seconds. The only thing I changed was I used garlic powder rather than garlic salt

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roxy_28

Cooking Level: Intermediate

Living In: Rolla, Missouri, USA

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Reviewed: Nov. 15, 2008

This was just okay, which surprised me because it calls for a lot of my favorite ingredients. It does make for very juicy, tender chicken! I didn't think it was too salty, but the flavor wasn't anything special. Thanks for sharing the recipe though!

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SwissMiss

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Reviewed: Nov. 6, 2008

Loved it! I didn't think it was too salty.

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Suzy Q

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Reviewed: Oct. 7, 2008

I thought this was a pretty good recipe, and its the best luck I've ever had with breading meat. I thought the chicken cooked up very tender and juicy. However, my finacee said he prefered shake and bake, and since that requires less ingredients, I'll prob. stick with that in the future. But then again, he's not doing the cooking, I am! Might be something I would make for company, as it's a bit fancier than his shake and bake.

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DeliTechie

Cooking Level: Intermediate

Home Town: Bainbridge, New York, USA

Living In: Franklin, New York, USA

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Reviewed: Oct. 7, 2008

This was good, but I made some changes. First, I used yogurt instead of sour cream. Second, I used seasoned bread crumbs instead of crushed stuffing mix. I think the coating would turn out better with the crushed stuffing because it would be courser.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Oct. 6, 2008

My husband wasn't much of a chicken eater until I made this recipe. We both loved it! Now I make it all the time. Jackie

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JackieJo

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Reviewed: Oct. 3, 2008

I made this last night for dinner and I was surprised at how good it was because the ingredients are kind of different. First off I cut the recipe in half because it is just my husband and me. I had my chicken marinating for about 4 hours because I originally planned to make something different then changed my mind, but I think this helped keep it moist. I used lower sodium chicken flavored stuffing and low sodium soy, garlic POWDER and clery seed. We didn't think it was too salty this way. Will make again.

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Mrs. Davis

Cooking Level: Intermediate

Home Town: Fountain City, Indiana, USA

Living In: Effingham, Illinois, USA

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Reviewed: Oct. 3, 2008

this was really really good!!!!! and so cheap for a grad student!!

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jackattack

Cooking Level: Intermediate

Home Town: Lewiston, New York, USA

Living In: Albany, New York, USA

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Reviewed: Sep. 9, 2008

My husband and I LOVED this. We used light miracle whip and less than half the amount of butter called for to make ourselves feel even better about eating this. It was delicious.

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RachelEmily

Cooking Level: Intermediate

Home Town: Kirksville, Missouri, USA

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Reviewed: Sep. 6, 2008

I didn't see anything great about the recipe, just normal baked chicken. But it was good.

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Rosalie

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Reviewed: Aug. 19, 2008

This certainly is the best baked chicken recipe! Ignore other comments that complain that this recipe is too salty- if you are salt-sensitive use a lower-sodium soy sauce and be discriminatory about what seasoning you include in the sause. I like to use a touch of red-wine vinager in the sause, it adds an interesting flavor.

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amber619

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Aug. 18, 2008

This turned out great. I did use celery seed & garlic powder, as well as fat free sour cream. Actually, the celery seed adds a very nice flavor.

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Annabanana3

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2008

I really like this recipe. The only thing I changed was the garlic powder instead of salt and low sodium soy. I didn't think it was too salty at all.

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jennirie13

Cooking Level: Beginning

Home Town: Memphis, Tennessee, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Jul. 31, 2008

Thank you for this recipe!! I made this the other night for my family and they loved it. I left out the garlic salt, but other that that followed to a T. I will definitely be putting this in my weekly "hits" file.

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tiffkearney

Cooking Level: Intermediate

Home Town: Springfield, Pennsylvania, USA

Living In: Leavenworth, Kansas, USA

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Reviewed: Jul. 15, 2008

I left out the celery salt completely and didn't miss it. The chicken was good, although I had to cook it almost an hour for it to be done. After reading some other reviews, I'm concerned about the salt content and will definitely try substitutes in the future.

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Amanda Y

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Reviewed: Jun. 4, 2008

Super! This was so easy to make and turned out great. I wanted to try something different while still using some of what I already had in the house and found this. I thought the sour cream with chicken would be cool to try. The coating was very good. I used italian bread crumbs instead of the stuffing and it was very good. I baked it about 45 minutes and it was perfect. It was really juicy and tender. My boyfriend said it was some of the best chicken he ever had. I didn't have celery salt but added sea salt in its place and it was fine. Thanks for the great recipe!

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Julie

Cooking Level: Intermediate

Home Town: Bristol, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: May 21, 2008

I made this last night for dinner and it was a hit. I realized later that I forgot to pour butter on them, but they still turned out delicious. I used celery seed and garlic powder instead of the salt after reading other reviews. I will definitely make this again.

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DONNATHOME

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