Excellent! I've been fixing the "Swiss Cheese Casserole II" for awhile and each time, have tried different seasoning for the chicken. (The original recipe for that dish is rather bland.) FINALLY - this did it! It was a perfect blend of spice and herbs to ramp up the dish considerably. I didn't have dry mustard powder and used celery salt instead of celery seed but still - it came out fantastic! The small amount of cayenne red pepper gave it a nice little kick. (My husband is pretty anti-hot spice anything, so if he wasn't bothered, I figured I'm good. lol) I used this recipe to season 3 boneless skinless chicken breasts (2 of them were smallish, the 3rd was larger) and simply placed the seasoning in a large bowl and dipped the chicken in it, rubbed it on both sides, and then placed in a baker to make the rest of the Swiss Chicken Casserole recipe. Very tasty! This is now the way I'll be making that recipe from now on. Thanks, Patrick!
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Excellent! I've been fixing the "Swiss Cheese Casserole II" for awhile and each time, have...