I doubled the recipe. I used 3 chicken breasts that filleted first, then marinated in 1/4 cup olive oil, 1 tbps balsamic vinegar, 1 tbps dijon mustard, 3 tsps poultry seasoning, and 1 tsp of Tastefully Simple's Garlic Garlic. I put the marinade and chicken fillets into a zippered freezer bag and made sure the chicken was completely coated, then took as much air out of the bag as possible and put in the fridge for two hours. Then I grilled them on high until they were cooked through. Instead of just cream of chicken soup, I used one can of cream of chicken and 1 can of cream of mushroom. I didn't use the sliced mushrooms because I was cooking for three picky kids.
It was a hit with all of them. The one who doesn't like mac and cheese liked the mac and cheese part; the one who likes mac and cheese but only the boxed kind wasn't thrilled with it, but she ate it; the one who doesn't like anything had two servings. I will definitely make this again. I have a similar recipe that I use and just use uncooked cubed chicken (it cooks when it's baking) and I love it, but the grilled chicken (rather than plain chicken or even plain cooked chicken) really makes a difference.
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I doubled the recipe. I used 3 chicken breasts that filleted first, then marinated in 1/4 cup...