This is easy to make and delivers a good, tasty meal. We modified this recipe by sautéing 1 lb. of sliced portobella mushrooms & 1 large red onion, diced, and added them to the soup, sherry, and sour cream mixture. We added an extra can of soup. The 6 skinless, boneless chicken breasts we used weighed 4-1/4 lbs. Not precisely sure of the cause, but the cooking time seemed off which has been noted by a few other reviewers. I suspect the large breasts were a factor, among others. Next time, I’ll cook at 375 for 45 minutes. The outside breasts fully cooked quite a bit faster than those in the middle so you may want to rotate about half-way through the cooking time. When making this again, plan to substitute Pepperidge Farm Herb Stuffing mix (dry) for the croutons, and cut back to 1/2 stick of butter. Overall, this is a very solid recipe with added potential to customize to your specific preferences.
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This is easy to make and delivers a good, tasty meal. We modified this recipe by sautéing 1...