Reviewed: Feb. 6, 2012

Delicious! I changed it out by browning drumsticks in olive oil with onion powder, garlic powder and cumin with paprika, salt and pepper. I browned onions in oil left in pan, deglazing pan with broth. Then added c/mushroom and c/chicken soups with one cup of heavy cream and a drained can of mushrooms. Brought to a boil and simmered for a minute or two, and poured over browned drumsticks. Baked covered at 325 for almost 1-1/2 hours, no cover for final cooking time (30 minutes or so). Oh my stars! With mashed potatoes and fresh broccoli, - a melt-in-your-mouth comfort food. Make this on a day you are down in the dumps, and, besides giving you something to do, you will come out of your sad mood fast!

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Reviewer:

emmaline

Reviewed: Jan. 8, 2012

This was such a creamy comforting dish! I served it over brown rice w/ a side of broccoli. The whole family, even two picky kids, loved it. I agree with some of the other suggestions that you can add your own desired seasonings, since this is a mildly flavored sauce. But that's something we kind of liked about. I used boneless skinless chicken breasts since that's what I had on-hand, and it worked great. Definitely a keeper for our family for sure!

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Reviewer:

Kelly Dee's Yummies

Cooking Level: Intermediate

Reviewed: Nov. 16, 2011

This was a nice recipe, I would make it again but I don't think I would make it regularly.

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Reviewer:

Suzanne

Cooking Level: Intermediate

Home Town: Lakewood, Ohio, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Jun. 25, 2011

Because I didn't have sour cream on hand and for a healthier version, I substituted the sour cream with nonfat plain greek yogurt. You can't tell the difference! I also browned my chicken a little before baking and added in a few other spices.

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Reviewer:

Stephanie

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Jun. 17, 2011

My family absolutely loved this recipe. I only changed a couple things. I seasoned the chicken and the soup mixture with onion and garlic powder. Also instead of using Cream of mushroom soup I used Cream of asparagus because this was all I had. I served this over penne pasta and the whole family devoured it.

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Reviewer:

dawnie91

Reviewed: May 24, 2011

We liked this recipe very much. Thank you

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Reviewer:

Linda Grein

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Cooking Level: Intermediate

Living In: Norwalk, California, USA

Reviewed: Feb. 23, 2011

Not sure why this has such high reviews. This was honestly bland and the gravy was so runny. When I think creamy, I think of a thick creamy gravy. If you want it thicker, definitely don't add the water to it. You might also add some cornstarch to it because the sauce is literally like liquid. I made it exactly as listed with the exception of using 5 whole chicken breasts and 1/2 c. chicken broth instead. I probably won't make this again, but if I did I would add the cornstarch, omit the broth, and season and dredge the chicken breasts in flour.

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Reviewer:

MrsChmerkovskiy

Cooking Level: Expert

Reviewed: Feb. 20, 2011

to rich tasting

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Reviewer:

CAM9196

Cooking Level: Expert

Home Town: Almont, Michigan, USA

Reviewed: Feb. 7, 2011

It was only okay. There simply was not very much flavor, even using some of the other reviewers' suggestions with chicken broth. Could be used as a good base recipe, but nothing I'll try again anytime soon.

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