Reviewed: Mar. 13, 2012

I forgot to pull the chicken out of the freezer to make this, but forgot.... just like I did last weekend. Decided to make it anyway with fully cooked frozen chicken. It came out SO GOOD! Will definitely be making this again.

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Reviewer:

remorgan2

Reviewed: Jan. 27, 2012

I followed the recipe exactly and I'm sorry but I did not care for this. I will grant that the chicken was very tender. It was not good at all. And like everyone else has mentioned, way too thin.

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Reviewer:

Caitlyn

Reviewed: Jan. 8, 2012

meh...pretty bland.

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Reviewer:

billbulmer

Reviewed: Jan. 5, 2012

Not my Favorite.

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Reviewer:

annadh87

Reviewed: Dec. 3, 2011

With some modifications this is AMAZING. Try using ground mustard instead of djion and putting in onion, minced garlic, and celery.

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Reviewer:

StarHammond

Cooking Level: Expert

Home Town: Reno, Nevada, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Dec. 1, 2011

This recipe is awesome. The only reason I didn't give it 5 stars is because I did modify it based on what I had on hand, and some of the other reviewer's suggestions. This is how I made it and it turned out amazing: I mixed 1 can cream of chicken soup, 2 tsps dijon mustard, and 3/4 tsps garlic powder in a bowl. I added the water in a little bit at a time and stirred constantly until it was the consistency I wanted. I then added 1/4 cup of sour cream and stirred until it had a creamy smooth texture. I omitted the lemon juice and carrots altogether. I used a 9X9 square glass pan and coated it with cooking spray. I cut up 3 large chicken breasts into thirds, coated them very lightly in plain bread crumbs, and placed them in the glass pan. I poured the sauce over the top of the chicken and baked for 25 minutes at 400. I sprinkled parmesan cheese over the top of everything and baked for another 10 minutes. Served over egg noodles it was delicious! I will definitely be making this again!

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Reviewer:

Jessica S.

Cooking Level: Intermediate

Reviewed: Nov. 30, 2011

smelled good, but was really watery and not too much flavor.

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Reviewer:

Kathryn Crouch

Reviewed: Nov. 16, 2011

It was good- although it all got mashed together- I think the cook time is a bit long.

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Reviewer:

FrackFamily5

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

Reviewed: Nov. 8, 2011

The chicken was good, but the sauce is very, very bland. After reading the reviews about blandness being an issue, I even added garlic, ample pepper, and onion powder to try and get more flavor. I will try again, but this time I will add some Old Bay seasoning and a couple tsp of Worcestire sauce to add flavor. Worth trying but you will need to make some additions.

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