Reviewed: Jan. 7, 2009

Was pretty good - I had a couple of substitutions because I was out of sour cream and butter rounds. I used 8 oz of fat free evaporated milk instead of sour cream and saltines for the topping. I also added a little bit of shredded cheddar cheese before I put the crackers on top.

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CAFERREN

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Reviewed: Jan. 1, 2009

I am giving this recipe 3 stars only because my husband ate it and didn't mind it. However, I didn't like it all that much. The combination of soup and sour cream is extremely thick and rich and was giving me a bellyache right then and there as I ate. The taste from the soup was very strong. I DID like the buttery cracker topping. That was an excellent addition. The pan size was too big. I used 4 breasts and it was still too big. I would consider making this again as a base and modifying it considerably. Thank you, Kim Fischer, for posting this recipe.

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WifeyJo

Cooking Level: Beginning

Living In: Cannon Falls, Minnesota, USA

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Reviewed: Dec. 28, 2008

I love this recipe. I first golden up the chicken breast in a frying pan with some OO or butter. I always leave these whole to please the males. Dinner guest always love this, serve with a baked potato, salad and a nice loaf of bread. Always a winner.

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Evergreen

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2008

This recipe was just ok for me. I probably wont make it again. Was really blahh. I added some frozen peas to the mix and still didn't give it great taste. I have other chicken casserole recipes similar to this that my family likes and I will stick with. Sorry wasn't a hit for me.

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Omaha Jen

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 14, 2008

I thought this recipe was too soupy and did not meet mine or my family standards.

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Jamee61

Cooking Level: Intermediate

Home Town: Carthage, Texas, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Dec. 12, 2008

I followed the recipe exactly and it was a hit with husband and kids. Will definately make again and maybe try adding frozen veggies to it. GREAT RECIPE

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jsparrow

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Reviewed: Dec. 8, 2008

Excellent! I had to use Philly cream cheese in lieu of the sour cream and was hesitant but the end result was superb. I did not use chicken breasts either- instead used thinly sliced cuts. My husband ate four helpings and my 10-year old son had two. I will absolutely make again soon.

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Patricia

Cooking Level: Expert

Home Town: Washington, Pennsylvania, USA

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Reviewed: Dec. 4, 2008

I think this is my husband's new fav. chicken dinner!!! he asks for it every week... AND MY 3 YEAR OLD WILL ACTUALLY EAT IT TOO. BONUS!!! I add a few Bran Crackers to the cracker mix so I feel that it's a little healthier... Really Yummy!

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barbiescott

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Reviewed: Nov. 12, 2008

My family really loved this recipe and I followed it to the T, the only suggestion I would have to other people making this is you might want to bump up the servings a little, I'm feeding 3 children (3,7 and 8) my boyfriend and myself, I didn't even get to taste it because it was gone by the time everyone else was done eating, I made enough for 7 servings.

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Lu

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Reviewed: Oct. 27, 2008

Pressure cooked meat with lime and garlic and added Garli Garni to soup mixture. Recipe was recalculated for 8 servings. 2 cans of soup used per recipe. My Husband said it was very bland and my older children didn't care for it for the same reason. On a good note, my 4 year old liked it. Needs more seasoning.

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Firenurse

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Reviewed: Oct. 26, 2008

BEST recipe on here!!

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mic

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Reviewed: Oct. 13, 2008

Delicious and they loved it! A definite keeper!

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kellyt6894

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Reviewed: Sep. 30, 2008

This dish was very similar to a chicken pot pie. It was pretty good. Quick and very easy. I actually added a can of vegetables for color and taste. I think the next time I will add cheddar cheese. The pan size specified is much too big for only 2 chicken breast. I did 3 and it the pan was still too big.

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Jaime920

Cooking Level: Intermediate

Home Town: Middleton, Massachusetts, USA

Living In: Wakefield, Massachusetts, USA

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Reviewed: Sep. 30, 2008

This was pretty good. I was out of sour cream so made up substitute for it (condensed milk, butter and lemon juice) and it was still good. Thanks for sharing!

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Grandma Mackie

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

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Reviewed: Sep. 30, 2008

THIS WAS AWESOME!!! I was so upset when it was devoured by my family. No leftovers for my lunch. :(

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Sep. 16, 2008

What a great basic recipe, that can be changed up according to whatever you have on hand! I didn't have sour cream, so I used 2 oz. cream cheese, and 6 oz. skim milk. I also threw in half of a vidalia onion (my husband has to have onion in everything), half a package of mixed frozen vegetables I had left in the freezer, and some poultry seasoning. I didn't have any crackers, so I mixed the melted butter with some crushed up cornflakes and covered the top with that. I baked in a 350 oven for 40 minutes, because I figured that would help the added moisture of the onion and frozen vegetables to cook out, so as to avoid a runny sauce. This was very tasty.

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Towerofshelly

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Reviewed: Sep. 10, 2008

Kids loved this. Seems similar to other recipes that have a vegetable in it. I used multi-grain crackers on top. Oh, also I only slightly browned the chicken before sending it into the oven. 30 mins. cooked everything - any longer would have been a leathery mess.

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MOELASSES

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Reviewed: Aug. 28, 2008

This has been one of my kids' favorites for a long time, but I make it just a little differently. I melt a large package of cream cheese in the microwave and mix it with a can of cream of chicken soup. I shred the chicken and put it in the dish first, then I put the cream cheese/soup mixture on top. Then I crunch up Club crackers and drizzle melted butter on top. You can make this lower fat by using non-fat or lowfat cream cheese & soup, and reduced fat crackers. It still tastes really good. I've not found a way around using the butter and still get the same flavor (I love the taste of butter), but this at least helps with the fat content. I also sprinkle a little garlic powder into it. My kids, and all of their friends who have had it, love it!! Very kid-friendly dish!

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MRS C

Home Town: Little Rock, Arkansas, USA

Living In: Harrison, Arkansas, USA

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Reviewed: Aug. 27, 2008

This was fantastic. My six year old really enjoyed it. I added a can of corn and used low fat soup, low fat sour cream, and low fat crackers. I didn't skimp on the butter though! I followed the advice of the previous reviews and made it in a 2 quart casserole dish. I'll definitely make this again and again!

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