Reviewed: Dec. 20, 2008

This was wonderful! I used 2 cups of broth from poaching the chicken, and just 1 cup of half and half and it was the perfect thickness. (Left out almonds, too ... just didn't seem right to have almonds in it!) Served this over J.P.'s Big Daddy Biscuits from this site ... what comfort food! Thanks for sharing this one.

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ISHDI

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: Nov. 2, 2008

Delicious and simple! A great use for leftover chicken. I loved that this didn't used a can of condensed soup, yet still could be made very quickly. I left out the peas and almonds, a served over homemade biscuits.

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CaliCook43

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2008

It was okay, will try again and add cornstarch to thicken

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Jolene

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Reviewed: Jun. 13, 2008

pretty good. didn't use cream or almonds

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Sandy

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Reviewed: Mar. 23, 2008

I have been looking for a cream chicken recipe similar to the cream chicken sandwiches sold at the basketball concession stand when I was in high school (many years ago) and this is very close. Just omit the peas and almonds and it makes a great hot chicken sandwich. Tip make sure you have a wisk otherwise it may be to lumpy. Thanks for this recipe!

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krys

Cooking Level: Intermediate

Home Town: Fairfax, Missouri, USA

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Reviewed: Feb. 29, 2008

This was simple, home cooking and we liked it. I did "doctor"it a little, by omitting the almonds, and using mixed vegetables instead of peas. I also used vegetarian "chicken" cutlets, since I don't eat meat. It was nice to have an easy, home cooked recipe that doesn't call for canned soup.

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HEIDIDEIDI

Cooking Level: Expert

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Reviewed: Feb. 26, 2008

Delicious! Great comfort food on a cold wintery night.

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merk4

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Reviewed: Feb. 10, 2008

I've made this twice, both times using shredded chicken instead of cubed (to shred, boil chicken breast for 20 minutes then use two fork to shred). The 2nd time I made this I doubled the garlic powder, salt and pepper, which greately improved this recipe.

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Let's Eat

Cooking Level: Intermediate

Home Town: Grinnell, Iowa, USA

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Reviewed: Jan. 29, 2008

Debatable on the Four or Five Star rating, due to it just pleases EVERYONE in our circle. I don't use nearly that much broth, and use 2% milk. The sauce needs a bit of jazzing up (More garlic, add in basil, parsley, cayenne - whatever you like). I never add the peas or almonds out of preference.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 17, 2008

Just like we had when I was a kid on the farm back in Michigan. Tasted good on a cold day here in California. Thank you

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BIGMIKE77

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Dec. 15, 2007

Quick, easy and yum! I used a rotisserie chicken, half and half instead of heavy cream, used a peas/carrots mix, and omitted almonds. Also added a little celery salt and poultry seasoning. Served over warm biscuits - perfect on a snowy day!

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JONZEZ4

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 14, 2007

The best part about this recipe is the leftovers. We weren't thrilled with it originally and only ate about half. The next day I added carrots, celery and onion to the other half and covered it in homemade mashed potatos mixed with cheese and baked it for 30 minutes at 350. And it was a huge hit.

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ANNIE2SHU

Cooking Level: Expert

Living In: Akron, Ohio, USA

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Reviewed: Nov. 15, 2007

good

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Cathy T.

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Reviewed: Oct. 28, 2007

Really good. A little bland. Instead of heavy cream, I used skim milk and a bit of corn startch. Just a few extra spices next time and this will be great!

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CSONION

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: Oct. 18, 2007

To word this simply, this recipe is AWESOME! Served over mashed potatoes and freshly baked biscuits. I've found a new favorite food.

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Tracy McKibben

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Reviewed: Sep. 4, 2007

how long do u cook the sauce till it becomes thicker becuz mine is always runny??? but its still good i love this recipe!!

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casi420

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Reviewed: Aug. 18, 2007

We really enjoyed this.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Apr. 18, 2007

This is almost exactly like my MamMaw's recipe! I cut the recipe in half, used a roast chicken, fryed the pepper for a minute or two before adding the flour (it helps to release the flavor), omitted the almonds but added celery salt as well as two hard-boiled eggs & a sprinkle of nutmeg. I served this in store-bought crepes & garnished w/ fresh chopped parsley. With a salad, this was an elegant yet comforting meal & it was a snap to put together. Thansk for the recipe, Sara!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jan. 29, 2007

Not the best I've ever had, but it was edible.

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zippychef

Cooking Level: Expert

Home Town: Salesville, Ohio, USA

Living In: Brewster, Ohio, USA

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Reviewed: Jan. 28, 2007

Ahh, comfort food! This is a wonderful chicken and biscuits recipe. I love that it doesn't call for cans of prepared soup, it's all homemade but still very easy. Changes I made: half and half instead of cream. No garlic, no almonds. Used peas/carrots combo instead of plain peas. I used all the salt and pepper called for and even added a little extra salt. Served over baking powder biscuits from the freezer section. YUMMMY. Thanks, I love it!

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