Reviewed: Sep. 15, 2009

I thought this dish was Delicious. However, I did make some changes... First off I used two cans Cream of Cheddar soup because that is all I had in the house. Next, as suggested by another review, I used 1/2 can chicken broth instead of water. I also added, in addition to the chives (all I had were dried ones), I added a shake of rosemary, parsley, and paprika and a scant Tbsp. of diced garlic along with a half a bag of frozen peas and carrots. Then sprinkled a package of orzo over the chicken, poured the rest of the can of chicken broth over the chicken and covered it all with the sour cream/soup mixture and covered the top with Kraft Parmesan...It was FANTASTIC!!! Although I have a feeling the regular recipe would have been to had I had all the ingredients on hand.

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Bad19

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Reviewed: Apr. 27, 2009

So easy and wicked conveinent! I follow the suggestion of another rater and added garlic powder and red pepper, then added a dash of chiptole chile pepper (one of my favorite spices and usually add it to everything!) I went sans sour cream because I didn't have any...gravy probably would have been creamier, but I think it's awesome the way it turned out without it! I also substituted chicken broth for the water. All in all, a great go-to recipe!

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Reviewer:

Adrienne

Cooking Level: Beginning

Home Town: Annville, Pennsylvania, USA

Living In: Enterprise, Alabama, USA

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Reviewed: Jan. 5, 2009

This was yummy. The sauce was so creamy. I made this almost exactly as stated. Only thing I did different was baked covered the first half hour and uncovered for the second half. I served over pasta. Hubby doesn't like chicken and said it was ok. He said the sauce is great just with the pasta. I will make again.

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KRISTYLEE3

Cooking Level: Expert

Home Town: Bethlehem, Pennsylvania, USA

Living In: Hellertown, Pennsylvania, USA

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Reviewed: Aug. 18, 2008

I thought this recipe was very tasty. I used chicken breasts, and also added a package of baby carrots over the chicken before pouring the creamy sauce. It was a good combination. There was a lot of extra sauce, however, and I think I will add rice or pasta the next time. I served this with parmesan red skin potatoes. Good recipe!

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sarah

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Reviewed: May 9, 2008

I doubled this recipe (just used boneless chix breast halves) to make enough to serve my family with an extra dish to take to a friend who'd just came home from the hospital. Everyone enjoyed it... thanks for an easy, yummy recipe!

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Feb. 25, 2008

Very Good and Easy! I added Garlic Powder as well. Served with Mashed Potatoes. I will prepare this one again. I think it could be done in the Slow Cooker too.

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Georgia Girl

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2007

This was a great recipe overall. I did make a couple changes to suit my personal taste: 1) Added a bit of seasoning to the soups to taste (garlic powder, onion powder, and a tiny bit of oregano) 2) With about 10-15 mins of cook time remaining, I topped everything with some crushed Ritz crackers 3)Omitted chives and sour cream (I did not have any on hand). Served over rice with veggies on the side; one of the few times my husband actually came out and said it was good without my having to ask (usually I have to ask him how he liked something and then get a response of "it's alright, I'd eat it again").

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Colleen L.

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

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Reviewed: Oct. 11, 2007

This was a great base recipe but I made some changes which make it a 5star recipe. I used 1 can chicken broth instead of water. I seasoned my chicken w/ salt, pepper, red pepper, onion powder, and garlic powder. I also added a bit of all of this seasoning mix into the creamy sauce. I added 1/2 stick of melted butter into the sauce. I dusted the chicken with flour and browned it 1-2 min per side first. Put that in a casserole dish and layered on sauteed mushrooms and onions, then put the cream on top. Served over pasta w/ garlic bread - it was amazing.

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Reviewer:

belhady

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Reviewed: Oct. 8, 2007

This came out very good. The only mod I did was per an earlier poster and added some butter. It came out very rich and creamy and was so good over rice. The next time I will use reduced fat soups and sour cream because with the butter I know this was fattening. But tasted so good!!!

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INTELSIS

Cooking Level: Intermediate

Home Town: High Point, North Carolina, USA

Living In: Durham, North Carolina, USA

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Reviewed: Sep. 12, 2007

This was so easy and delicious! I used boneless skinless chicken breasts, and just reduced the baking time to between 45-50 minutes. I also used reduced fat sour cream and Healthy Request soups. Next time, I'll probably double the gravy recipe, as it was wonderful over rice and mashed potatoes. A definite keeper, on my end. Thanks!

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STACIS

Cooking Level: Expert

Home Town: Zanesville, Ohio, USA

Living In: Spartanburg, South Carolina, USA

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Reviewed: Aug. 10, 2007

This was SOOOO good, as is! Only thing I did kinda different was I used all reduced/fat or fat free soups and sour cream! Came out GREAT and made a big hit!! :)

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*m*

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Jul. 23, 2007

Made a couple of modifications to this tasty recipe. 1. didn't have chives on hand, so didn't use them 2. Added 2 potatoes, cubed, to the mixture. With the potatoes, had to bake the dish for 1.75 hours. I bumped the cooking temp to 375 at the end and wonder if it would have gone faster at 375 the entire time.

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GNARFAN

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Reviewed: Jul. 16, 2007

This is easy and filling for hungry guys. The last time I made it, I added 2 cups of cooked rice and 1/2 cup of milk.

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Hannah M.

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Reviewed: Jun. 26, 2007

Yummy! This was SO good. I only had two chicken breast halves so I used 1 can soup, 1/2 c. sour cream and 1/4 c. water. I still had some gravy left after the chicken was gone; I plan to use it over a baked potato for lunch. Thanks!

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ice castles

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Reviewed: Apr. 19, 2007

I loved this recipe! Makes wonderful "gravy"! I used a can of cream of celery soup too, added a little more sour cream, and VERY little water is needed! CREAMY AND DELICIOUS!

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Vicki

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Reviewed: Feb. 13, 2007

I have used a similar recipe for years and it is one of our family favorites. The only differences are to melt 1/4 cup of butter in the baking dish, dredge the chicken (I use breast) and bake on 425 for 15 minutes, then add the soup mixture and a can of sliced water chestnuts. It is a nice easy meal served over rice.

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Vicki Mixon

Cooking Level: Expert

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Reviewed: Jan. 21, 2007

This was quik and easy. The kids made it for company and every one loved it!!! We used chicken thighs. Next time we will take the skin off. This one is a winner!!!

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cookswithkids

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 2, 2007

Very good, but I would use boneless, skinless chicken as it is quite messy and hard to get all the meat off the bone with the gravy.

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henneh01

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Reviewed: Dec. 13, 2006

This was great! I used 3 large chicken breasts because that was what I had. Other than that, I didn't really change the recipe. I served it over linguine pasta. Since I only had 1/2 the chicken the recipe called for (weight wise), I had a lot of extra gravy. But that was more than fine with me; I like a lot of sauce on my pasta. My picky boyfriend even liked it, and I just finished the leftovers for lunch. Thanks for sharing!

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Reviewer:

GRANITEGAL316

Cooking Level: Intermediate

Home Town: Goshen, Ohio, USA

Living In: Batavia, Ohio, USA

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Reviewed: Dec. 7, 2006

Very good & very easy. I had 3 really big breasts with bone & wanted to do something different than grilling. This was great. Even the kids liked it. I already had my chicken marinating in Italian dressing & I tried to shake off most of the dressing but some did mix in giving even more flavor. I served it with mashed potatoes. We ate all of the chicken & I kept the rest of the gravy which I will put with a can of chicken and bake in a crescent ring. Thanks for sharing!

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