Reviewed: Nov. 19, 2006

I used fresh mushrooms instead of canned or jarred...I like to go as healthy as possible and still have it be yummy. This was fabulous.This will be a regular in our house.Fresh local honey is good to ease environmental allergies and curry is so nice and warming. We loved it.

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11 users found this review helpful

Reviewer:

Linny

Reviewed: Dec. 1, 2005

I really liked this recipe. Not being a mushroom lover, I deleted those and instead added a little chicken broth to thin out the sauce. I put the chicken in a baking dish over some carrots and sweet potatoes then added the sauce. The vegetables went very well with the sauce.

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54 users found this review helpful

Reviewer:

YUJUAN29

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Dededo, Dededo, Guam

Reviewed: Sep. 9, 2003

Although I followed the recipe exactly as written, my sauce was very thin and did not glaze on the chicken. The chicken was not *golden* baked and it was a little dry. I would adjust the amount of ingredients the next time, mainly the curry. Altogether, not too bad. My husband who is really picky ate it. However, this is not one that I would care to make again. This is probably just an individual taste situation.

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10 users found this review helpful

Reviewer:

TAYL5286

Reviewed: Feb. 6, 2002

I have made this recipe several times and received rave reviews each time. I did find that it made a lot of sauce. And I have reduced the number of cans of mushrooms used. Since I usually make this ahead of time for camping or pot lucks I drain the sauce after cooking; cool it in the frig; take off the fat and then return it to chicken casserole before reheating.

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21 users found this review helpful