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A wonderful dish that I enjoyed many times in the Westport Room of Union Station in Kansas City. Tried making it many times at home, but could not get the 'flavor' right, until Joe Maciel, Manager of the Glenwood Manor Motel and Conference Center in Overland Park, Kansas, told me to use Cream Sherry. There was the difference! I wish I was not so Old! I would love to cook this again!
I have made this dish several times. I generally use left over chicken and a white sauce made with half and half. From the time I start making this recipe until I have the dish on the table is generally less than a half hour - perhaps that is because I start out with leftover chicken. My family doesn't like sherry so I just substitute a sweeter white wine. This is really a yummy recipe and a wonderful way to use leftover chicken.