This is a wonderful recipe. The only changes I made were to use jasmine rice, 1/4 tsp saffron threads & add two chicken bouillon cubes dissolved in the hot water instead of adding the salt. Neither my husband nor I had ever tasted the amazing subtle flavor of real saffron before. Thanks for posting this recipe and for all the great comments by others.

Reviewed On: Aug. 20, 2011

I would have given this 4 1/2 stars but decided to give 5 stars because it is a wonderful recipe as is or for adapting to personal tastes. Cook the bacon (I used regular pork bacon) separately, add pepper flakes or cayenne to taste, and no need to heat the red pepper cream sauce ingredients if the red peppers are packed in water...just blend with the sour cream & milk and then add to chicken mixture. Suggest only browning the chicken pieces before adding everything else so that the mixture can simmer for at least 30 minutes and not overcook the chicken. Very flavorful! Thanks for this recipe.

Reviewed On: Dec. 4, 2010

This was wonderful. My modifications: marinaded the chicken breasts in an Italian marinade before baking (instead of cooking in skillet), added fresh basil & minced garlic, used parmesan for the cheddar (couldn't believe I was out of cheddar) and pre-baked for only 5 minutes @ 400 based on recommendations by other reviewers. This recipe is a keeper!!

Reviewed On: Aug. 22, 2010