Reviewed: Feb. 9, 2008

This is so good~ I cut the chicken breasts into strips. I crumbled the crackers, and added melted butter to the crackers, baked it as directed. I didn't double the sauce, that might be a good idea if you used more chicken. YUM.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lee Ann

Cooking Level: Expert

Home Town: Philip, South Dakota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2008

Quick, easy, delicious!!! Need I say more? I actually used uncooked chicken breast, cut into small pieces and turned out great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

California Cookin'

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Santa Rosa, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 16, 2008

This is a great recipe, and it's so easy to add things to to make it suit your tastes. I used three boneless, skinless chicken breasts as that was what I had thawed instead of just two. Otherwise, I chopped up half an onion, two celery ribs, and sauted it in a little bit of oil with two minced garlic cloves and added that to the "sauce" mixture. I also added about 3/4 cup of cheddar and then topped it with the butter crackers. I did use a lot less melted butter on the crackers - only about two tablespoons. It turned out really, really well, was very good, and was enjoyed by my family. My daughter kept making, "Mmmmm!" noises as she ate. Next time I may try adding broccoli, as this is definitely a great recipe to add all sorts of things to, and it's really easy. I highly recommend it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RwnMayfair

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 16, 2008

This was a great quick meal. My family enjoyed it. I had to substitute the cream of chicken for cream of mushroom as that was all that I had on hand. I would make this again when I am in a pinch for a quick meal.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BarbB

Cooking Level: Expert

Home Town: Harts, West Virginia, USA

Living In: Dexter, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2008

LOVE THIS! Whole family loves this - even the 2 year old! Easy to prepare and so delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MelissaB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 3, 2008

This is an easy and tasty recipe. I added a bag of frozen veggies and cooked it a little longer.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jenny

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 2, 2007

This will be one of our new regular meals. I used mushroom soup and a few dashes of Emeril's Original Essence. What a dish!!! The next time I make it, I'll use 2 cans of soup and 2 cups of sour cream for the extra sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MaNa

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2007

Instead of precooking the chicken I baked the whole thing together for just over an hour. This was a very easy and great tasting recipe. Even our picky younger one enjoyed it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ryan

Cooking Level: Intermediate

Home Town: Randolph, Massachusetts, USA

Living In: Oswego, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2007

We put it over egg noodles and it was fabulous. No one in our family of 8 complained!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

rebecca6kids

Cooking Level: Expert

Home Town: Kokomo, Indiana, USA

Living In: Lawrenceville, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2007

This is wonderful and so easy, I make it a lot. I saute choppped onion and celery in butter first, then mix everything together and pour into a pan. I don't layer it, I like the sauce evenly mixed in. Also, I use 2 cups of sour cream instead of one. I serve it with Uncle Ben's wild rice and a vegetable, brocolli goes well with this dish.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kaye Lynn

Cooking Level: Expert

Home Town: Mallard, Iowa, USA

Living In: Emmetsburg, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2007

This is just a great easy quick recipe that you can leave as it is or do a million other things with - add veggies, spices, etc. I made it almost like a sort of mock chicken pot pie adding carrots and peas and celery. Very versatile - loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Roni Bell

Cooking Level: Intermediate

Home Town: Rialto, California, USA

Living In: Mckinleyville, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2007

My family LOVED it - from preschoolers on up. I bet I could hide veggies in it next time...I used fat-free cream of chicken soup and low-fat sour cream, and omitted the butter on top. Still loads of flavor and there was none left.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mcat

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2007

OH GIRL...Are you serious. My gawd that chicken is good. I doubled the recipe, cuz I'm a big girl and like a lot of food. I used boneless thighs instead -- the dark meat is better! I fried the chicken a little before I put it in the casserole, and added some brown suga, of course!!

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

brnsuga

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2007

You guys this is seriously a awesomw recipe. I cook up my breasts in lots of evoo and throw in one shot of Early times. I have found you can substitute Any cereal for the coating - I used cheerios once and then raisin brand was so excellent and tender and the time I added fruit loops it was sweet and colorful!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

3Sheets

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2007

Added a can of chicken broth and lots of minced garlic. This made tons of sauce, but we served it over egg noodles and the ammount was just perfect. Absolutly delicious! Almost went with breadcrumbs, but I'm really glad I sent the beau to buy some 'buttery round crackers' instead--don't substitute, the crackers made it perfect!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mindy

Cooking Level: Intermediate

Home Town: Inwood, Iowa, USA

Living In: Fairbanks, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 27, 2007

Very easy recipe. I added some of the Epicure "Herb and Garlic" spices to kick up some of the flavour a bit.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kidd

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2007

This is one of those recipes that you use as your base and add to your hearts content. I used broccoli in the bottom of the pan, added the chicken and to the cream of mushroom (what I had on hand) I added about 1/4 cup of sour cream (all I had left) 1/2 cup of ricotta cheese and about 3/4 cup of velveeta cheese. Because of the added cheeses I omitted the butter on top of dish. I also crumbled up some garlic croutons and sprinkled those on top of the crackers. This dish would be so good in almost any combination! This is one of those recipes you could use to the moon and back! Enjoy as we did! Thank you for this recipe!!!!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

JEEZJAZE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 26, 2007

Delicious! I used about 2 cups leftover chicken pieces from a roast chicken. I cooked fresh carrotts and added them to the chicken and sauce mixture before baking. I used Italian seasoned bread crumbs instead of crackers, and drizzled melted butter over the crumbs. I served over slices of home made whole wheat bread. I'll be making this recipe often!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

C. Wessels

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 11, 2007

I use chicken thighes instead. We love this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Patty

Cooking Level: Expert

Home Town: Amarillo, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 12, 2007

This was so simple and really tasty, very much like a creamy chicken pot pie. I cut down just a bit on the sour cream and added some milk along with some garlic powder,some frozen peas, and paprika then served it with egg noodles. Yum!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amy G

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Chicken Crunch

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!