Reviewed: Oct. 23, 2009

Very nice flavour

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Billy G.

Cooking Level: Intermediate

Home Town: Simcoe, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Aug. 8, 2008

Very good variation on chicken stroganoff.

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Cemetery

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: Jul. 17, 2007

Great easy recipe! I'm always looking for new and simple chicken dinners, and this did the trick, at least for my husband. He enjoyed it, although my two-year-old daughter was not a fan of the mushroom flavor.

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Kayla'smom

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Reviewed: Feb. 24, 2007

This recipe is bland even by my husband's standards - and he never eats peppers, even black. I thought with the paprika and sour cream, it might be tasty but it was more tastless. After tasting, I added some tomatoes and it was still bland. I finally added some mayo and Dejon Mustard. My husband told me to remove it from my cookbook. I gave it two stars because it was edible, not enjoyable.

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Tarolyn

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Reviewed: Feb. 22, 2007

Very very good. This is a good recipe for someone with little time. It's fast and easy. I think anyone would like this recipe.

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Kristen

Living In: Corpus Christi, Texas, USA

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Reviewed: Dec. 27, 2006

This was good, but like everyone else, I used it as a base...omit canola oil and just use olive oil spray. Whole onion, 1 clove garlic, used boneless chik thighs, added a green pepper and fresh mushrooms, sauteed all together, had plenty of juices, but added a tiny bit of low sodium chik broth and reduced, then added low fat sour cream,topped with large handful of fresh chopped parsley. Yum. I'll make again.

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BB34

Cooking Level: Expert

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Reviewed: Nov. 30, 2006

This is amazing... I love it!!!

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LORI70

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Reviewed: Nov. 25, 2006

pretty good. like a stroganoff.

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cytojess

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Reviewed: Oct. 25, 2006

My husband and I thought this was one of the worst meals we've ever had. Chicken dry and tasteless, sauce(?) awful, just all around bad. If you make all the changes everyone says to make then you aren't making this recipe anyway.

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StillTheSame

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Reviewed: Sep. 21, 2006

My whole family loved this recipe. Nice creamy sauce. It's great with pasta or rice.

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Ricksmom

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Panama City Beach, Florida, USA

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Reviewed: Aug. 22, 2006

It was kind of bland, but still good. It took no time at all to make, and so it's good for a quick weeknight meal. I would make this again, but maybe with more vegetables. I used fresh mushrooms too, which was delicious.

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CINNABUNNY09

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 3, 2006

I really did not like this dish. I used fresh mushrooms instead of canned and they were boiled by this recipe, and the flavor was terrible. Maybe it's better with canned mushrooms? The chicken was tender, and I added fresh tomato which helped the overwhelming mushroom flavor - but still, the sour cream addition was odd too.

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Amninta

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

Living In: Champaign, Illinois, USA

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Reviewed: May 11, 2006

I made this last night for my husband and myself. It was pretty good, a little bland in my opinion. We both added quite a bit of hot sauce and I added garlic to the chicken while sauteeing. I did use fresh mushrooms, added tomato, white wine and extra sour cream for more sauce to spoon over rice.

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Anya

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 5, 2006

With the changes I made, it will definitely be repeated over and over. I seasoned the chicken thighs (all I had) with garlic powder, adobo and pepper. I also added about 1/2 cup of white wine and used fresh mushrooms. Other than these changes I followed the recipe exactly and it was delicious! Thanks for sharing!!

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LADYDRAKE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

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Reviewed: Mar. 21, 2006

This was the best of both worlds. Fantastic flavor and quick and easy to prepare. I used light (not "no fat) sour cream and I didn't find the sauce too runny. Everyone here loved it. Thanks!

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GRETCH1978

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2006

This dish was simply delicious. I didn't think I would like it that much but one taste and I was hooked. My family and I have made this dish twice this week it was so good. I would recommend this to anyone.

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Sandra

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Reviewed: Feb. 10, 2006

I added quite a bit more sour cream to make more sauce. I made it twice--once with regular sour cream, once with light sour cream. Stick to the regular--the sauce was too watery with the light version.

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DEIRDRES

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2006

Very Good!! The only thing I changed was to do 1 cube of boullion and no salt- as the recipe states it was almost too salty the first time, so these minor tweaks did the trick. Great meal.

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lulu4014

Home Town: Oceanside, California, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 13, 2006

This was pretty good, and so easy to make! I one-halfed the recipe but used the whole can of mushrooms, so it was a little watery, but still good. The paprika and bouillion don't lend very strong flavors - we needed quite a bit of salt and pepper. I will make this again! We had it with rice this time, next time will try pasta.

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