Reviewed: May 7, 2012

My husband and kids love this recipe. I omit the artichokes and olives since nobody likes that. I add in 1/2 tsp of Cayenne pepper and a 9oz jar of sund dried tomato pesto. I Have even thrown in a jar of roasted red peppers. I serve it over elbow or rotini pasta. This is such and easy recipe to throw together and it tastes really great!

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Reviewer:

Tracy

Reviewed: Mar. 9, 2012

I followed this recipe exactly and despite what some of the other review say this did make a thick creamy sauce. But I was not impressed with the over all taste. The chicken was very dry (even though I used my usual organic chicken) and something about the flavoring just did not seem to work well together. I served with gnocchi. I will not be using this recipe again.

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Reviewer:

apple.strudel

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Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Feb. 26, 2012

Good, but a bit more bland than I would have expected.

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Reviewer:

Chuck

Cooking Level: Intermediate

Home Town: North Saint Paul, Minnesota, USA

Living In: Menomonee Falls, Wisconsin, USA

Reviewed: Feb. 24, 2012

Very good recipe but a little rich for my taste. It could be because i only used half of the chicken that the recipe called for and didn't cut back on anything else. I may try to cut back on some of the soup next time.

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Reviewer:

C.Rodgers

Reviewed: Feb. 19, 2012

I made this for Valentines day dinner and it was a big hit. For starters I didn't make in the croc pot nor did I use soup. I grilled 2 chicken breasts and seasoned with mccormic perfect pinch mediteranian seasoning. I cooled them and chopped. Used small container heavy cream and cooking wine for sauce. Added everthing else as directed to pan on stove top. Simmered 20 minutes and served over whole wheat rotini. I did leave out capers because I couldn't find any in my local grocery store. I rinsed the olives and artichokes before chopping and adding. Very good the hubby loved this.

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Reviewer:

firefly

Cooking Level: Intermediate

Living In: Liberty Center, Ohio, USA

Reviewed: Feb. 15, 2012

I've made this several times. It's part of our rotation. Changes? I don't like cream of chicken soup so I use cream of mushroom (sometimes homemade) but do have to add a few herbs to make up for the lack from the soup. I also don't like olives. I just leave them out. Oh and I use chicken thighs - only because my family likes them better. As to others that have rated this very poorly ("Too salty" "Too briny") Don't use artichokes from a can - use either frozen or jarred packed in water. Olives are very briny - choose some milder ones. Don't like the wine? Leave it out.

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Reviewer:

LIANNASR

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Jan. 23, 2012

So yummy! (I didn't use olives b/c I don't like them, but tossed in a little olive oil for flavor.) The dish color was exactly as pictured. Mysteriously, the sauce was like a restaurant-quality lemon-caper-wine sauce. We went nuts for this recipe.

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Reviewer:

TABailey

Cooking Level: Intermediate

Reviewed: Nov. 16, 2011

From the title, I expected a sauce that tasted like Sun Dried Tomatoes, but instead, I was treated to a sauce heavily flavored with brine. The Combination of Kalamata olives, and canned artichoke hearts was overpowering, to say the least. I used the chicken broth instead of the white wine, as suggested, and I'm glad I did. If you ENJOY the pickled taste of canned artichoke hearts, and you enjoy the briny taste of Kalmata olives, then you will love this recipe. If you find either of those tastes distasteful, then this is not the recipe for you. They overpower the sun-dried tomatoes till the only thing they are good for is a splash of color.

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Reviewer:

Maniah

Reviewed: Nov. 13, 2011

This was awsome, lots of taste added alot of fresh herbs too. Made the house smell wonderful thoughout the day!

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Reviewer:

cindy

Reviewed: Oct. 8, 2011

Delicious! I was going to an italian-style potluck and wanted to bring something other than the expected ziti. This got many compliments! I didn't have white-wine, so I substitued with 4 oz cream cheese and 1/4 cup italian dressing. And I also did not have the capers. I used a whole box of noodles and 2 cooked half chicken breasts shredded. I mixed it all together, sprinkled the top with parmesan cheese, and baked it in a covered 9x13 dish at 350 for 45 minutes. I will definitely make it again!

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