I thought this recipe was great. I, too, omitted mushrooms...just didn't seem right for the recipe. I didn't have Worcestershire Sauce, so I just used three tsp of soy sauce and I added Creole seasoning. My husband had thirds. It was a bit spicy for the kids, but because I served it over rice, it was tolerable. I will make this again...especially on a cold winter day.

Did as was suggested and added the chicken broth, also added some polish sausage, and that was a nice addition.

Outstanding! Very flavorful. I omitted the mushrooms and added celery. I also took the advice of others and added 1 1/2 cups of chicken broth. It made for a better soupier consistency. Also, in my experience, roux made with butter is much better than making it with oil. You can even use products such as Smart Balance if you are watching fats and cholesterol.

definitely a keeper. but, you MUST use 1 can of chicken stock. otherwise, it will be too thick. also, i prefer to use fresh vegetables. i used fresh shitake mushrooms and tossed in a couple of half tomatos. I served over brown rice. and to make sure that it doesnt stick to the pot, spray the pot with pam before heating the oil and flour. good luck

This recipe was really good! A bit time consuming but worth it. The only changes I made were I used Extra Virgin Olive Oil instead of the vegetable oil and only cooked it with the flour for about a minute. I was afraid it was going to dry out. Also I didn't add in any parsley because as I was making it I realized I didn't have any. You couldn't tell anything was missing. I seasoned the chicken with red pepper, hot sauce, Tastefully Simple Chili Powder and Fiesta Party dip mix while it cooked in a crock pot during the day. I served it all over rice and it was delicious!

It was okay. Definitely needed the added chicken broth. Even though my kids are used to a little spice, this wasn't a hit with them. Thanks.

Loved it! We just moved from New Orleans, after 8 years. I love this kind of food. There was no liquid so I add chicken broth and I did add Creole seasoning to the chicken when cooking the chicken in olive oil.

This was so so good! I left out the mushrooms (don't care for them), and added smoked sausage. I also added 1 1/2 cups of chicken broth which is definitely needed. I'm sure adding creole seasoning as others suggested would make this an awesome dish, but I prepared it as written because my three two-year olds were eating this too. They also liked it. They even asked for more. I will be making this often.

Both my husband and I loved this recipe. I did follow some of the suggestions and made the following changes: 1)added 1 can of chicken broth 2)added both creole and blackened seasoning to the chicken while cooking 3) added a few dashes of both 4)added some cayenne pepper and some thyme while the mixutre simmered. Tabasco and Louisiana hot sauce.

Wonderful recipe!! I left out the mushrooms (yucko!!) and added the chicken broth like other suggested and it turned out great! Can't wait to try with some sausage!

I sliced, browned, drained, & added an Italian sausage link for some extra flavor. Also added 1c chicken broth & used fresh crimini mushrooms, along with a few dashes of a homemade cajun seasoning. Served over steamed brown basmati rice with a harvest grain bread & garlic butter. My DH loved this! Thanks for sharing your recipe, Stacey!

Excellent dish! I took the advice of other reviewers and added a cup of chicken broth, without it the dish seemed too thick and oily. Also, instead of the hot sauce, I used a good dose of Creole seasoning, and I left out the mushrooms.

This was really good, with a few changes. First, like alot of others have said, it doesn't take 5 mins for the flour/oil to brown. You should do it over low/medium heat. I also used fresh mushrooms, a red pepper instead of green, and added about 1 cup of chicken broth. I also threw in some smoked sausage & doubled up on the sauce/spices(except for the garlic). I served over brown rice & it was very tasty! It reminds me of one of our fave South Beach diet recipes that also includes Bacon & Shrimp...yummy!!

Well.........I didnt really like it. My daughter (12yrs old) did. It just didnt turn out like I expected. If I do make it again and thats a big if, I'll do like someone else suggested and add a cup or so of broth to it. I really enjoy cajun and creole but this just didn't do it for me. Sorry.

This was awesome! This is the first dinner I have given 5 stars...excellent. I followed the instructions accordingly except I added some smoked sausage. My boyfriend and I loved this recipe!

I loved this recipe! It was easy, and so rich in flavor. I'm glad I read the reviews and added about a cup of chicken stock to the mix, and used fresh mushrooms, and also found some Emeril's creole seasoning I'd made for another recipe and cooked the chicken in a large quantity of that. At first I was afraid the worcestshire would be overpowering but after simmering it wasn't at all. Thanks for the wonderful recipe!

Delicious! A keeper.

I was surprised by the overall mild flavor. I expected the spiciness associated with Cajun food, but it was surprisingly easy on the heat-sensitive tongue. Still, I have to say that my audience was pleased with it. I used pork instead of chicken (it needed used). I think the only down side is how incredibly greasy it is. Otherwise, I thought it was excellent and will be serving it again in the future. Thanks for the recipe!

It was a little too rich for our family. I did cook the chicken in some cajun spice before throwing it in and that was probably our favorite part of the meal. I also added 1 1/2 cups of chicken stock. Not sure if I'll make it again.

This chicken dish was so good and easy to make. My family and friends loved it.