The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 13, 2009
This was such a good comfort food meal for the first cool day in Norther Arkansas. I made exactly as the recipe stated except I substituted bone in chicken thighs and boned and skinned them before sauteing in evoo and s&p. After which I shredded with forks. My picky 5 year old asked for seconds! I served with white rice, steamed green beans and canned biscuits.
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Photo by LBURDICK

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA
Living In: Conway, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 25, 2009
great recipe! i've had this before, but i make it a vegetarian version. :) i just use cream of mushroom instead of chicken and i use quorn faux chicken fillets. so delicious!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 19, 2009
yum. you kind of have to play with the cream of chicken sour cream mixture to taste. and add about 3-4 tbso of poppy seeds.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 25, 2009
I followed recipe except for the dry sherry because I didn't have any. This is delicious! Can't wait to add the dry sherry next time.
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Cooking Level: Intermediate

Home Town: Smyrna, Tennessee, USA
Living In: Beechgrove, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 12, 2009
Great recipe, easy to adjust. Added poppy seeds to sour cream/soup mixture, in addition to the cracker topping. Used hint of salt crackers, low fat sour cream, and white wine and still came out tasty! Added sauteed fine diced onion, and sauteed mushrooms to the dish. Layered diced raw chicken on the bottom, then onions, mushrooms before spreading the sauce and finally topping with crackers. By the way, 8oz of crackers equals two sleeves according to the package. This is a lot, but if you love the crunchy topping, go for it!
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 2, 2009
LOVED this! It was delicious. It was so creamy, and the chicken just melted in your mouth. My husband and family LOVED it. We scraped the dish clean!! Can't wait to make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 21, 2009
Very yummy. I followed the recipe very closely. I did cook the chicken first, then diced it, then covered with sauce and toppings to bake. Baked 25 minutes covered, 5 minutes uncovered). I used "Honey Butter" Ritz Crackers. My husband and in-laws loved it too. We ate almost the entire 6 serving pan, just the 4 of us.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 6, 2009
good--i used italian bread crumbs instead of the crushed crackers, and used more like 3 tsp of poppy seeds. i'll definitely make it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 4, 2009
We had this chicken for dinner last night and we loved it. I'll be making this often. Donna
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 25, 2009
I use 8 oz of cream cheese instead of sour cream. I also use 2 can of cream of chicken soup. This sauce makes the meal.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 24, 2009
Over 40 grams of fat per serving--ouch!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 17, 2009
We love this stuff! I make this all the time, but cut my chicken into bite size pieces instead of using whole breasts. I also always use cream of mushroom soup instead of cream of chicken just because I prefer that taste. Sometimes for a more complete dish we add broccoli florets to it.
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Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 7, 2009
Excellent! I made this with diced turkey tenderloins, doubled the recipe, added some cayenne, minced garlic, fresh cracked black pepper, and used fresh sliced mushrooms and shredded carrots in the sauce. I marinated the raw turkey chunks in the sauce (in the fridge) for an hour and then baked the dish, covered, for one hour at 250 degrees F. I then raised the oven temperature to 350 degrees F, recovered the casserole, and baked for another 30 minutes. The turkey tested at 150 degrees F, so I put the topping on the dish and continued to bake it, uncovered, for 10 minutes. then I let it cool for 10 minutes and served it.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 18, 2009
I varied the recipe slightly: 1/2 C. dry white wine instead of the sherry and 5 fresh mushrooms, sliced. I mix the poppy seeds into the chicken mixture. I melt the butter in a skillet, add the crushed Ritz crackers to it, and brown them slightly. Then I put them over the chicken mixture. After baking, we serve the chicken mixture over pasta or noodles.
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Cooking Level: Expert

Home Town: Annville, Pennsylvania, USA
Living In: Lebanon, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 6, 2009
Really good. I did use a can or cream of mushroom soup along with the other items. I served it over rice. Very good and simple.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 2, 2009
this was delicious! I wasnt quite sure what sherry was, so it didnt add it. It also adds more crunch if you just get a big box of ritz and use 2 sleeves for the top of the casserole and use the other two sleeves on the bottom of the dish. (& it creates a smaller mess if you put the ritz in a big ziploc baggy and add the butter and ritz,close it up, then pound on it a bit) thank you so much! it was awesome!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 1, 2009
Yum--this was so good. I wasn't so sure about it at first, but it really surprised me. I used cream of mushroom instead just out of personal preference and I didn't have sherry so I just used a little white wine. Thanks for the recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 12, 2008
GREAT recipe... just made this tonight. I didn't have sherry on hand, and I'm not typically one to use canned soups. I gave it a try and it was worth it. I used whole, skinless/boneless breasts instead of cubes as others had mentioned. Overall, I think this is a keeper.
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Home Town: Osceola, Arkansas, USA
Living In: Harrisburg, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 12, 2008
mmmmmmmmmmmmmm.......
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Cooking Level: Expert

Home Town: Callahan, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 11, 2008
I make this all the time minus the sherry just because I don't ever buy it. My fiance loves it, and he's super picky! I've baked it for friends and family and have never had a complaint! It's also great for freezing!
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Amy

Cooking Level: Intermediate

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