Reviewed: Apr. 8, 2012

This recipe is not only delicious (exactly as is -- no modifications, other than a smidge less Worcestershire) -- it resolved a major dinner dilemma for me. Our house is half vegetarians and half carnivores, and this recipe happens to be one that is still absolutely perfect when you substitute Quorn chikn breasts. So I make a batch of each, and everyone is happy. The veg version is one of my daughter's favorite meals.

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Reviewer:

Jill in Ankeny, IA

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Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Ankeny, Iowa, USA

Reviewed: Apr. 2, 2012

I subbed the cream of mushroom for cream of potato, skipped the mushrooms & used 1/2 cup of grated cheese instead of processed. Very easy & very good. My daughters (including my picky one) loved it. Ate it all up :-) Served with rice & broccoli!!

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Reviewer:

johnson.3338

Reviewed: Feb. 26, 2012

I used pork tenderloin in place of the chicken. Then I put all the sauce ingredients, except the sour cream, in the pot and braise the whole thing. I also added some dill.

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Reviewer:

MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

Reviewed: Feb. 9, 2012

easy to make , great taste

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Reviewer:

m-carsh-eh

Reviewed: Feb. 2, 2012

Postively yummy!!

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Reviewer:

Carol

Reviewed: Jan. 10, 2012

Made with frozen broccolli - Yum!

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Reviewer:

JennK

Reviewed: Dec. 3, 2011

excellent recipe: added extra wine and sour cream, over tagliatelli.

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Reviewer:

Alice McVeigh

Cooking Level: Intermediate

Home Town: Orpington, Greater London, England, U.K.

Reviewed: Nov. 13, 2011

Delicious! Will definately be part of my collection now. Thank you!

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Reviewer:

harley4601

Reviewed: Oct. 31, 2011

I made this recipe excluding the minced onion and paprika. The sauce was good and easy to make. My family enjoyed it. I kept it in the oven covered for 30 minutes and 20 minutes uncovered. It is not needed to be kept in the oven longer than that.

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