Reviewed: Jun. 13, 2011

I thought this was really good! I think one key part is using organic chicken breasts ( they actually have flavor!). Having only Cream of Chicken, this is what I used. I over cooked the broccoli, but other than that, it was really good. I might actually add more mustard next time! Since we avoid excess salt, I didn't add any, but I could see some needing that extra oomph. I'll be making this again really soon, and this time I will plan ahead and have plenty for leftovers!

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Reviewer:

Mimi

Home Town: Chattanooga, Tennessee, USA

Reviewed: May 2, 2011

This was very good! Substitued one giant, sliced portobella mushroom as that was what I had in stock. It added a hearty flavor. With savory, it needed the usual garlic and also added parsley, chicken broth and a touch of white wine. Will definately make again.

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Reviewer:

Ren

Cooking Level: Expert

Reviewed: Mar. 27, 2011

Dijon took over the flavor too much, so I had split reactions to this dish.

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Reviewer:

echapman21

Reviewed: Jan. 23, 2011

I didn't think it was that great. I didn't think the dijon mustard worked at all. (And I enjoy dijon mustard!) I would not make this again

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Reviewer:

Kristi M

Cooking Level: Intermediate

Living In: Leduc, Alberta, Canada

Reviewed: Jun. 17, 2010

Great recipe, our preference would be to make a double batch of sauce.

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Reviewer:

Lisa Anderson

Reviewed: May 19, 2010

it was really good! I wanted enough for leftovers, but only had one can of cream of chicken, so I used that and one can of cream of mushroom. It was yummy :)

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