Reviewed: May 18, 2012

This was very good, but I did make a few exceptions just because it seemed too basic. I used some onion powder on the chicken. Sauteed some mushrooms with some garlic, added a small can of peas (for color) and used fat free half and half instead of heavy cream to cut down on the fat a bit. I think even if I had stayed true to the recipe it still would have been very good because the simple changes I made weren't a huge deterrent from the recipe. I put this over some Penne pasta and really wish I had doubled the sauce because it was not "saucy" enough. Overall, this is a great recipe and I will definitely make it again.

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Reviewer:

Tracy

Cooking Level: Intermediate

Home Town: Tiverton, Rhode Island, USA

Living In: Lakewood, Colorado, USA

Reviewed: Apr. 5, 2012

This was amazing and so easy to make! I did make a few changes because I didn't have heavy cream or cream of chicken soup. I used cream of celery soup, added chicken bullion and 1/2 of water. Served over spaghetti noodles. My children kept telling how good it was! will definately make this again

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Reviewer:

Shelly

Reviewed: Dec. 2, 2011

I've made this twice now. Chicken gets very tender and there's a nice subtle taste of lime. Cream makes it a very rich dish, however.

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Reviewer:

GOLFFOX

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Reviewed: Oct. 28, 2011

I loved this dish!!! I used a can of cream of chicken soup instead of heavy cream and seasoned my chicken without the lemon juice....delicious!!! Could have used more sauce since i served it over penne pasta but overall an excellent dish that even my picky 3 year old loved!!!

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Reviewer:

Lilthang3

Reviewed: Jul. 18, 2011

I have been looking for a creamy chicken recipe for awhile now. And i think this is the perfect one. I did tweak it a little. I followed a couple other people's suggestions and here is what I came up with. I seasoned the chicken with onion powder, garlic powder and s&p. I added a couple of dashes of paprika to the flour. I sauteed 1/2 onion and 1 garlic clove in a little butter for 2 mins. Then I added a 1/4 cup of chicken stock to the onions and garlic and cooked it for another 2 mins. Add chicken stock mixture to heavy cream in a bowl. I also added extra parm cheese and about a 1/2 cup of shredded Italian 5 cheeses on top. This all was topped on egg noodles. Soo yummy!!!

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Reviewer:

MFazio

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Jul. 14, 2011

The sauce needs a little more flavor, but overall it was a good recipe. I'll make it again, but jazz up the sauce for sure.

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Reviewer:

SYates

Reviewed: Jun. 29, 2011

wow. I added garlic and cilantro and this became an awesome mexican-style dish. The idea to cook in cream saved chicken breasts for me. I thought I would never get them to come out tender but this recipe worked great! I warmed up a diced tomato/ green chile mix (just some straight from the can rotel) and put it on top of the chicken to give it some color and served with spicy rice.

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Reviewer:

ChrisMarie

Reviewed: Jun. 1, 2011

This was good, I made it as is (might have added more seasonings, I'm terrible about doing that subconsciously). I served it over white rice and spooned out some of the liquid on top of it. Not an award winner for me, but it was worth making.

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Reviewer:

IngridKjord

Reviewed: Mar. 15, 2011

i loved this meal!! i had to double the ingrediants because i made 2 lbs. i skipped the cream and added 1 can of cream of mushroom and 1 can of cream of chicken and added garlic powder..will make this again next week :)

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Reviewer:

raeanna

Cooking Level: Beginning

Living In: Garden City, Michigan, USA

Reviewed: Feb. 26, 2011

This is a pretty good recipe. Im giving it 4 stars based on the orginal directions. I did cook the sauce seperate to be sure this would be something my family would eat and i did have to modify after tasting. I brown the chicken in a pan first then added the cream and some cheese. Its very heavy on the cream taste and not much else. I added a little melted butter, chopped sweet onion, garlic, and 2 tablespoons chicken stock and that helped get rid of the milk taste. I also used some garlic powder and onion powder on the chicken with salt and pepper and seasoned the flour. will make this again but too heavy for weekly rotation. Very glad I tried this, Thank you snowgirl9!

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