Reviewed: Mar. 7, 2011

This was better then I was expecting. I was a bit nervous about using the tomoatos after reading one of the reviews, but Im happy I put them in. I followed the recipe exactly & will do the same next time.

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Reviewer:

Renee Z

Cooking Level: Intermediate

Home Town: Norwalk, California, USA

Living In: Monrovia, California, USA

Reviewed: Sep. 28, 2008

I made the following changes to the recipe. I put all of the ingredients, except the chicken and diced tomatoes, in a slow cooker. I first browned the chicken in a frying pan, with a small amount of vegetable oil, and then added it to the slow cooker. I cooked the food in the slow cooker for 7 1/2 hours, and then added the tomatoes for the last half hour. As recommended, I served it over hot cooked rice.

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Reviewer:

KRISTON SCOTT

Cooking Level: Intermediate

Home Town: Bartlesville, Oklahoma, USA

Living In: San Antonio, Texas, USA

Reviewed: Apr. 28, 2008

I honestly don't know why I first chose to make this because the recipe didn't appeal to me, but I made it anyway. I am so glad I did. It was delicious. I served it with a loaf of fresh French bread and everyone went back for seconds. Definitely a keeper!

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Reviewer:

VITOMOJO

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Cooking Level: Intermediate

Home Town: Coppingford, Huntingdonshire, England, U.K.

Living In: Clovis, New Mexico, USA

Reviewed: Mar. 19, 2008

Very Good!! Made once and followed the recipe - would give it 4 stars that way. Made some adjustments and turned it into 5! Added a can of cream of celery, fresh mushrooms, corn and peas too!! Bumped the cup of chicken broth up to a can and omitted the tomatoes. Added some Italian seasonings and garlic and herb Mrs. Dash!! mmmmm....

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Reviewer:

FUN DAWN

Reviewed: Mar. 6, 2007

Very good, if you drain the tomatoes, and add a little thyme.

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Reviewer:

RRRB

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Lexington, Virginia, USA

Reviewed: Sep. 10, 2006

I loved this! I added some potatoes after cooking the chicken and veggies in a can of chicken broth and skipped the tomatoes and served over rice with warm rolls. It was wonderful!

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Reviewer:

KKEL911

Reviewed: Sep. 8, 2006

Well, I would never waste expensive boneless breasts on a dish like this, so I used what I had leftover from a whole chicken I had roasted last week. The thought of using tomatoes did not appeal to me, so I left them out. Not a bad dish, but it needed more vegies and fortunately I had leftover gravy which helped with the overall flavor. Added more seasonings too and topped with dumplings. Good base recipe and thanks!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Dec. 19, 2005

This dish was easy to make due to its "on-hand" ingredients. However, I was hoping for better color, texture and overall flavor from this dish.

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Reviewer:

beautifultruth

Cooking Level: Intermediate

Reviewed: Jan. 12, 2005

This is a nice alternative to beef stew. The reviews regarding the tomatoes made me a little nervous about using them. We really like tomatoes so, I drained the can of diced tomatoes and did not use the juice. I felt like maybe the juice would overpower the chicken taste. We enjoyed it this way very much. The other thing I did different was to add another 1/2 - 1 Cup of chicken broth JUST BEFORE serving to get the "stew consistency" I wanted. It was a little too thick without. Probably because, in part, due to not using the tomato juice. I did not serve over rice, very yummy without.

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Reviewer:

lschepisi

Reviewed: Jul. 28, 2004

It kind of reminds me of a name brand canned soup - only heartier and spicier. I substituted an extra can of cream of chicken. I also used oregano instead of sage. It's wonderful served with cooked pasta shells.

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