Reviewed: Nov. 3, 2009

Fixed as written except used cooking spray instead of olive oil. Just the right amount of heat and the sauce is devine. A keeper!

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Cabinluvn

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Reviewed: Aug. 9, 2009

Quick and easy...I cut up the chicken so that it would cook faster. It's ok...I don't think we'll be making it again.

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jamiebeth

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Reviewed: Jul. 28, 2009

Wow-what a wonderful twist on chicken! Chicken with a little kick! Definitely let the sauce set just a little bit after boiling to thicken somewhat-quick and easy. I loved it!

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Angie Howe

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Reviewed: Jul. 23, 2009

Loved this recipe and tweaked it minorly by using Kitchen Bouquet Lea Perrins and jalepenos for the spice and then added a can of mushrooms to the sauce. The sauce was darker than what is pictured here but would lighten w/more sour cream. I also steamed broccoli for over the rice. Fabulous!

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morgy

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Reviewed: Jun. 29, 2009

Loved the spice level, loved the coolness of the sour cream. Served it with white rice, yumma yumma

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Prudence

Cooking Level: Expert

Home Town: Maple Grove, Minnesota, USA

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Reviewed: Mar. 18, 2009

I've made this many, many times and I never get sick of it. I only make a few minor changes: first, I saute chicken tenders (instead of whole breasts) and slice them into bite sized pieces. Next, I double the sauce to serve over pasta, and usually add a little extra cajun seasoning to the sauce as well (I like it spicy!) And lastly, I usually add a can of cajun veg-all to the sauce. Delicious and simple!

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Reviewer:

April

Cooking Level: Intermediate

Home Town: Victoria, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 12, 2009

Very good!

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Reviewer:

Hanna735

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2009

Good for what it is, quick and easy. I would recommend making sure the chicken is cooked thoroughly before adding the cream of chicken and other items. I wish it would have been hotter (spicy) but that is just my preference.

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