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

Reviewed: Mar. 8, 2007

My family liked it alot, although next time I'll add more chicken and use less crackers for the top. I will definetly make it again!

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

Reviewer:

Monica

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

Reviewed: Mar. 5, 2007

I loved this recipe! I took the advice from the other "raters" and added 1/2 c white wine, 1/2 bag frozen peas, dash of garlic power, an extra can of cream of chicken soup and 1/2 can chicken broth. It had so much flavor and for extra "gravy" just use the whole can of chicken broth! I just want to eat the whole dish myself!

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

Reviewer:

Renee F

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

Reviewed: Feb. 14, 2007

Very yummy! I added 1/2 a bag of thawed frozen peas and doubled the recipe and used 1 can of cream of mushroom and 1 can of cream of chicken. it turned out awesome, even with reduced fat soup. i served with toasted french bread and salad. great and filling.

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

Reviewer:

Rachel

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

Reviewed: Jan. 30, 2007

My family really enjoyed this! My 11 year old said "this is a keeper", so I know we will be making this again!

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

Reviewer:

jimmysmom

Cooking Level: Expert

Home Town: Mchenry, Illinois, USA

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

Reviewed: Jan. 14, 2007

Oh my gosh, this was yummy. First thing my husband said was, "this ones a keeper!" I added paprika, garlic powder, and mushrooms to the sauce. It was great with sourdough bread, peas, and a baked potatoe. The sauce was even great on the potatoe. MMMMMMM!

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

Reviewer:

Becki

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

Reviewed: Jan. 11, 2007

Great comfort food. I added garlic powder and about 1/2 cup white wine like other people recommended. We served this over white rice with peas as a side dish. Eventually, we all mixed the peas in and just stirred everything up. Will make again!

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

Reviewer:

3boysmom

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

Reviewed: Jan. 4, 2007

My family and I love this dish. To save time I boil my chicken the night before for 45 minutes.

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

Reviewer:

Stefanie

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

Reviewed: Jan. 3, 2007

Everyone liked this recipe. We didn't have any leftovers!

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

Reviewer:

Liana's Mommy

Cooking Level: Beginning

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

Reviewed: Dec. 31, 2006

Yum, Yum, Yum! Wonderful comfort food! If you're starting off with raw chicken, try cutting into cubes before you cook it in butter (sometimes it comes out dry if you cook the breasts whole). I would also suggest to cook it in a smaller dish if you want "more sauce".

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

Reviewer:

Morgan

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

Reviewed: Dec. 5, 2006

This dish turned out better then I had anticipated. I used Kingshorses suggestion and made a white sauce to add to 1 can of cream of mushroom soup. I used 5 bone-in chicken breasts and added frozen mixed vegetables. With crushed Ritz crackers on top this dish was delish! My husband gobbled it up and we have leftovers for tonight. Very easy recipe to prepare.

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

Reviewer:

ALTAROSE

Cooking Level: Intermediate

Home Town: Saint-Bruno-De-Montarville, Quebec, Canada

Living In: Calgary, Alberta, Canada

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

Reviewed: Nov. 26, 2006

This was pretty tastey. I had it over angel hair pasta, which I really liked. I would make this again sometime.

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

Reviewer:

Schadler

Cooking Level: Intermediate

Home Town: North Adams, Massachusetts, USA

Living In: Chatham, New York, USA

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

Reviewed: Nov. 19, 2006

Wow! This recipe was so tasty! It was really rich, but worth it. I added a half cup of white wine for a little more flavor. Delicious!

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

Reviewer:

MO girl

Cooking Level: Beginning

Home Town: Independence, Missouri, USA

Living In: Alta Vista, Kansas, USA

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

Reviewed: Nov. 7, 2006

THIS ONE IS A KEEPER!! i made this for my 15 yr old niece, 7 yr old daughter and 11 yr old son. they GOBBLED it up!! i poached the chicken first and used 3 breasts, i used cream of mushroom soup, a dash of garlic powder and a dash of paprika and made corkscrew pasta and green beans to serve it with. my niece and son had 2nds and my son raved about the yummy crust!! i would love to make this again with the garlic butter ritz i read about. i will definitely make this again.. thanks for sharing!!

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

Reviewer:

Reg927

Cooking Level: Intermediate

Living In: Hazel Park, Michigan, USA

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

Reviewed: Nov. 3, 2006

Even my 11 yr old liked this. It is extremely easy and tastes great. The only problem is that it doesn't make enough. I would double the recipe if you have more than 3 people in the family so you can have some leftovers!

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

Reviewer:

LRADDE

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

Reviewed: Nov. 2, 2006

This stuff is good!

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

Reviewer:

NICKAMY

Cooking Level: Intermediate

Home Town: Hurst, Texas, USA

Living In: Lubbock, Texas, USA

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

Reviewed: Nov. 1, 2006

Good recipe, but I added to the sauce I made a chicken white gravy base (6 Tbsp butter, pinch salt and pepper, 1/2 cup flour, 12 oz can evaporated milk, 3 cups chicken broth (made using bouillion and water)- made just like a white sauce) and added all-purpose seasoning, 2 tsps cooking sherry and the mushroom soup to it and left out the sour cream. I also used six chicken breasts - two is far to few for a family of five ;0) Thanks for sharing this recipe.

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