Reviewed: Aug. 20, 2012

I really like this. The sauce reminds me of a warm pasta salad type dressing - others complain it's too thin, but I don't feel it should be any thicker because it has a very strong, tangy flavor. A thin/light coating is just right flavor-wise. I always make this using 2 chicken breast halves instead of 8, and fresh minced garlic instead of garlic powder. Then before we eat it I shred the chicken all up so it kind of becomes part of the sauce. Finally, I serve it with whole wheat rotini pasta instead of egg noodles. Oh, and - fresh parsley on this is a must! It really completes the recipe. I've forgotten it a few times, and it's definitely missed.

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Reviewer:

isiscrystal

Cooking Level: Intermediate

Reviewed: Aug. 14, 2012

Very good recipe, just needs some slight tweaking! I used Cream of Chicken with Mushrooms soup, 5 carrots instead of 8, 5 sticks of celery (chopped), 2 teaspoons of garlic powder, and salt & pepper. Just the few different little things added a lot of flavor. The chicken came out juicy and the whole dish was delicious. The whole family loved it, wolfed it down and went back for seconds. I'll make this again and again!

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Reviewer:

StaceyN

Reviewed: Mar. 13, 2012

I forgot to pull the chicken out of the freezer to make this, but forgot.... just like I did last weekend. Decided to make it anyway with fully cooked frozen chicken. It came out SO GOOD! Will definitely be making this again.

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Reviewer:

remorgan2

Reviewed: Jan. 27, 2012

I followed the recipe exactly and I'm sorry but I did not care for this. I will grant that the chicken was very tender. It was not good at all. And like everyone else has mentioned, way too thin.

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Reviewer:

Caitlyn

Reviewed: Jan. 8, 2012

meh...pretty bland.

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Reviewer:

billbulmer

Reviewed: Jan. 5, 2012

Not my Favorite.

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Reviewer:

andreacchio6

Reviewed: Dec. 3, 2011

With some modifications this is AMAZING. Try using ground mustard instead of djion and putting in onion, minced garlic, and celery.

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Reviewer:

StarHammond

Cooking Level: Expert

Home Town: Reno, Nevada, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Dec. 1, 2011

This recipe is awesome. The only reason I didn't give it 5 stars is because I did modify it based on what I had on hand, and some of the other reviewer's suggestions. This is how I made it and it turned out amazing: I mixed 1 can cream of chicken soup, 2 tsps dijon mustard, and 3/4 tsps garlic powder in a bowl. I added the water in a little bit at a time and stirred constantly until it was the consistency I wanted. I then added 1/4 cup of sour cream and stirred until it had a creamy smooth texture. I omitted the lemon juice and carrots altogether. I used a 9X9 square glass pan and coated it with cooking spray. I cut up 3 large chicken breasts into thirds, coated them very lightly in plain bread crumbs, and placed them in the glass pan. I poured the sauce over the top of the chicken and baked for 25 minutes at 400. I sprinkled parmesan cheese over the top of everything and baked for another 10 minutes. Served over egg noodles it was delicious! I will definitely be making this again!

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