This looked like a good candidate to adapt to use with leftover roast chicken, so I gave it a shot. I didn't have any canned mushrooms, so I skipped those. I used regular cream of mushroom soup instead of the lower-sodium option, which was a mistake. Between the salt in the soup and the salt in the Cheddar cheese, this was darn near uneatable. Of course, my tolerance for salt has decreased dramatically over time, so its likely I'm more sensitive to it than the average person. Nontheless, those of us watching our sodium levels might find this too salty to bear.
On the positive side, the flavor of this dish was excellent and I'm going to give it a try with some changes. Specifically, I'll try it with the raw chicken breasts next time, I'll use the lower sodium mushroom soup, and a different brand of cheese since the one I used was over-salty in another recipe I made too. Also, I'll serve it with steamed (and unsalted!) rice which will help cut the salt impact. Yes, it tasted good enough to try it again, and hopefully I can give it a higher rating next time!
Oh - one more thing. Since several people complained it was too watery, I mixed in 1.5T of flour with the soup/garlic/curry mix. This provided a slight thickening of the gravy that was just perfect.
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This looked like a good candidate to adapt to use with leftover roast chicken, so I gave it a...