Reviewed: Dec. 21, 2006

I used 1/2 the onion soup mix as well & it was perfect! I did use equal parts butter & olive oil to brown the chicken but I cut the chicken into bite sized pieces (the way my honey likes it). I used the extra onion soup mix in the rice ~ it was the perfect compliment! Very good!

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Andrea Duncan

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Reviewed: Sep. 19, 2006

My entire family loved this. They demanded to see it again and soon. Very simple to prepare as well. Followed recipe as given.

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Mark P.

Cooking Level: Expert

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Reviewed: Sep. 9, 2006

I made this dish using chicken tenders to cut down on the amount of cooking time. I took the suggestion of other users and only used 8 oz of sour cream, however I did use a full package of lipton onion soup mix and it turned out to be a little bit too salty. I'm sure I will make this again, but will try to cut down on the soup mix. Also, I lined the baking dish with foil before placing it in the oven and this proved a very easy clean up.

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meredith

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2005

This was a good chicken recipe but I modified it a bit. Like other users I didn't use a full package of dry onion soup mix. I added it to taste. I also added a extra can of cream of chicken soup. It goes well with stuffing and rolls, plus the rolls can be dipped in the sauce. Will definately use this again!

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MWOLF727

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Reviewed: Dec. 7, 2005

As per other suggestions, I used half of a packet of onion soup mix and several big scoops of sour cream instead of a full 16 ounces. I arranged four big boneless breasts in my pyrex dish and only covered three with the sauce. The uncovered one I used to feed my kids--it was still plain enough for them this way.

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TIMMEREDITH

Cooking Level: Expert

Home Town: Bristol, Tennessee, USA

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Reviewed: May 27, 2005

I thought this recipe was pretty good. My husband really liked it though. I only used about 1/2 of the amount of onion mix that the recipe says and it was PLENTY.

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JocelynJ

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Reviewed: May 27, 2005

i thought this recipe was good. i only used 8 oz. of sour cream and half of the onion mix i also seasoned my chicken with garlic and pepper.

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MZCHEFMO

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Reviewed: Mar. 17, 2005

I REALLY DIDNT CARE FOR THIS. TOO MUCH ONION FLAVOR FOR ME. I ONLY GAVE IT THREE STARS BECAUSE MY HUSBAND ATE ALL OF HIS.

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TINKERBELL926

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Dec. 26, 2004

Thanks for this great recipe! My husband and his friends loved it. I thought it was great and it is easy to throw together.

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Kay

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Reviewed: Nov. 3, 2004

This was way too thick and tasted too much like chicken smothered in the classic chip onion dip. I would reduce the onion soup mix to probably 1/2 and also reduce the sour cream. I served it over white rice and the sauce was perfect mixed with rice only, but much too thick and strong for the chicken.

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AAGUILERA

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Reviewed: Aug. 13, 2004

Not bad, tastes very much like chicken baked with french onion dip on top. At the advice of other reviewers, I used only 1/2 a pouch of onion soup mix. I thought this made way too much sauce for the amount of chicken, half would have done it. I liked it OK, my mom loved it, and my daughter, niece, and nephew wouldn't touch it.

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ASHLYNNS MOMMY

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Jul. 3, 2004

This was way too rich and thick! Will never make this again.

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FOXYLITTLELADIE

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Reviewed: Jun. 15, 2004

Although I followed the recipe exactly, I found the sauce too salty. Otherwise, it was fair. Next time, I may use less Onion Soup mix.

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MACY54

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Reviewed: Jan. 24, 2004

I don't think I could have screwed it up as it's so easy but.... I thought it was bland and doesn't look appetizing - beige is a good description.

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KCCISMEE

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Reviewed: Jan. 20, 2004

MY HUSBAND LOVED THIS RECIPE. I LIKED IT,AND FOUND IT VERY EASY TO MAKE. I WOULD RATE IT ABOUT THREE STARS WITHOUT THE EASE OF PREPARATION AND THE FACT THAT, WHEN ASKED, MY HUSBAND THOUGHT IT SHOULD RATE FIVE STARS. I WILL MAKE THIS AGAIN. (WITH THAT REACTION, PROBABLY MANY TIMES)

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MEANDCHLOE

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Reviewed: Jan. 31, 2003

We LOVED this recipe!! Granted, we did it totally different. I used two chicken breasts so I cut all the ingredients pretty much in half. I browned the chicken and used italian bread crumbs. Then instead of baking it, in a bowl I mixed the whole can of soup, half the onion soup, a very big tablespoon of sour cream, about a quarter cup white wine, and 3/4 of the can of water and mixed together. After that, I poured the soup mixture into the pan with the chicken and let it simmer for about 15-20 minutes. I made rice on the side and also made busicuits. There was enough gravy for everything and it was amazing!! Thanks for the idea!!!!

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CookingJenn

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Reviewed: Aug. 25, 2002

I only make this in the winter - but it's wonderful and cozy on our chilly New England nights. My boyfriend asks for it often. I use the entire recipe as is, but for 4 chicken breasts not 6. We serve it over white rice, which the gravy goes wonderfully with. We take the leftovers for work. You must try. Just be sure to brush when you’re done.

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A277387

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Reviewed: Dec. 26, 2001

This was absolutely wonderful. My family and I LOVED it!

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CUPYSMOM

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Reviewed: Nov. 11, 2001

We all thought this was way too salty.

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dutchkidzx2

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2000

This recipe is very quick and easy. Just mix and toss it in the oven for 30 minutes. I mixed together the onion mix, sour cream and cream soup before browning the chicken breasts. So the flavors would have a chance to meld together. I used cream of chicken and broccoli soup and french onion dip mix since it's what I had on hand. It turned out great. The chicken was very moist. I served it with a side of broccoli to compliment it.

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Tracy

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Lizzy's Creamy Chicken Bake

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