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Reviewed: Oct. 6, 2008

This tasted very good. Also very rich. Along with the evaporated milk and soup, I added just a touch of lemon extract to give it that extra kick. It came out perfect! I served it over rice. Yum!

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Reviewer:

Melissa

	Cooking Level: Intermediate Home Town: Sterling Heights, Michigan, USA Living In: Burbank, California, USA
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Reviewed: Aug. 14, 2008

This recipe was easy and very good. I spooned some of the extra sauce over my serving. I served it with a romaine salad and sun-dried tomato viniagrette dressing.

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Reviewer:

Christine


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Reviewed: Jan. 21, 2008

This was really good and really simple. Served over rice.

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Crystal Clear

	Cooking Level: Intermediate Home Town: Long Island, New York, USA Living In: Queens, New York, USA
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Reviewed: Dec. 17, 2006

So good and so easy. I will make this again. I did however use cream of mushroom. I did not have cream of chicken. Thanks.

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Reviewer:

Somewhat bland for my taste. I made it again however with a few simple alterations. It came out better but I'm not done playing with it just yet. I added chicken bouillon instead of soup, and used cream of mushroom soup. I also added more garlic and used red pepper flakes and a little cinnamon. My grandma liked it this way, and she hates all seasonings except butter and salt, but my husband and I think it needs more tweeking. I will make again because I really think this is a good base recipe. The toasted almonds add a flavor to chicken that we all agreed is very nice. Good recipe, just needs more umph.

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Reviewer:

Cindy Rae

	Cooking Level: Intermediate Home Town: Kearney, Missouri, USA Living In: Kansas City, Missouri, USA
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Reviewed: Dec. 19, 2005

This was good. I didn't have cream of chicken, so I used cream of mushroom, but added a strong chicken soup base to it. I didn't have evaporated milk so I used 1/4 milk instead. I am looking forward to trying it with the right ingredients. It was good the way I made it, but is probably great the way the recipe states it.

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