Reviewed: Aug. 21, 2009

I made this recipe with no changes, except I substituted toasted walnuts for almonds, because that's what I had. Although I liked it, I have to say I will not make it again. There are so many more unique and flavorful recipes for chicken on this site (for my taste). So, a good meal, but not a "repeater."

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Christine

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Reviewed: May 9, 2009

Great recipe. Few changes, reduce the cream by 1/4, replacing it with milk. I sprinkled the top with some parmesan cheese and grilled the casserole for the last 10 mins which gave it a nice crusty top. The almonds were spinkled on top of the avo just before serving, will use sesame seeds next time as they'll add more flavour.

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Wishmouse

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Reviewed: Mar. 23, 2009

This was amazing. It took me about an hour and a half rather than an hour so I will probably reserve it for making on a weekend next time, but I will DEFINITELY be making this again. Delicious. Definitely dinner-party worthy.

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Chuleta

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Reviewed: Dec. 29, 2008

OK...well this was dinner tonight and it was awesome! I noted all the advise they other people had tried...I used half and half instead of cream (cut those calories!) Butter substitute...again we are heathly eaters here. Sliced the chicken so its smaller fillets. I used 3 mushroom mix pre cut in the produce section, gives great flavor rather than just using plan button mushrooms. Served with a little Motz. cheese on the side (boyfriend loves cheese. I cut the avacado into chunks and put it on top of the chicken with the mushrooms and put the sauce on top. Also served with fresh roasted red pepper brown rice. I would totally serve this again! Thanks for this recipe! Its awesome!

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Carieokie

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2008

This was awesome! Though the gravy was just enough for 4 chicken breasts so I can't imagine it working for the 8 pieces it asked for.

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Haley James

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: Aug. 29, 2008

This is amazing. Very rich-tasting! Our regular special-occasion meal

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jenjen41683

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Reviewed: May 15, 2008

We love this recipe. Made a couple minor changes, substituted yogurt for the cream to cut some calories/fat) and omitted the almonds for personal taste. Thanks for sharing!

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MustangSally

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Reviewed: Sep. 4, 2007

My husband isn't a huge chicken fan unless it is made a certain way. He liked this recipe and ate the leftovers too! I didn't have any sherry, so I used a dry white wine instead.

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ajepsen42

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Reviewed: Jun. 1, 2007

Loved it. Great flavor combinations. Good enough for company. Will definitely make again.

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RebeccaRae

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Reviewed: Apr. 13, 2007

This one isn't going to make it into the rotation. I'd say we're fairly adventerous with our tastes, but nothing about this was really all that special. It didn't seem like a "casserole" to me really - we served it with pasta to utilize the sauce. The sauce was decent, but kind of ho-hum. The nuts in the dish didn't really add much other than calories. The avocados - I like them, but they seemed to get lost in the other flavors. I found this to be just very average and I won't make it again.

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accidental cook

Cooking Level: Intermediate

Home Town: Juneau, Alaska, USA

Living In: Sunnyside, Washington, USA

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Reviewed: Mar. 6, 2007

I just made this recipe, just as written but cut in half. It was absolutely great! This one has gone onto my list of things to serve special guests!

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WileyP

Cooking Level: Intermediate

Home Town: Winnetka, Illinois, USA

Living In: Sapello, New Mexico, USA

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Reviewed: Dec. 3, 2006

This is a fantastic unusual recipe. We used a lower fat version by using benicol butter and fat free half and half. Great flavor and even my 9 year old enjoyed it.

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Elizabeth

Cooking Level: Intermediate

Home Town: Saint Charles, Illinois, USA

Living In: Huntley, Illinois, USA

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Reviewed: Jul. 5, 2006

i served this to my family. They really liked it. Thanks for a good recipe to add to my collection!

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NCSU4GANNE

Cooking Level: Intermediate

Home Town: Blenheim, South Carolina, USA

Living In: Bennettsville, South Carolina, USA

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Reviewed: May 25, 2006

When I first tried this recipe, I didn't like it. But I oddly found myself wanting seconds so I gave it a 4 and not a 3. Everyone in my family said it has way to much butter/oil. And to be honest, there was something else that just didn't seem right that I just couldn't put my finger on. I give it great points for being a change of pace and for good flavor, but still there was something just not right that nagged my husband and me for the entire dinner.

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cookingnow

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Reviewed: Mar. 29, 2006

Interesting! Chicken with gravy, but with a twist: spicy heat for a Southwestern kick; Grana cheese for an Italian twist; almonds and avocados for contrasting textures and flavors. It really worked. One person called it "housewifey." Overall, a unique, creative blend of flavors you might not think would go well together, but they did. When I make this again, I will probably go the "healthy" route. i.e. replace the cream with starchy "thickeners" that may be handy, and sautee with olive or soy oil rather than butter. To save time, you don't need to sautee chicken until done - you can brown quickly and then let the chicken finish cooking in the assembled dish when it is in the oven. Also, nothing beats home made chicken broth for extra flavor (defatted, low-sodium).

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