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This is a top drawer comfort dish. I used the recipe as written with the single exception of cutting the chicken into pieces ( used a frozen breast that was pretty ragged and wouldn't have looked nice cooked as it was. I finely minced the onion (DH isn't a fan but I just can't cook without them) and proceeded as directed. The onion and basil gave a good flavor base. This was ideal over potatoes and it's very quick and easy to make. Made for PAC, Spring 2011.

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Annacia March 11, 2011

Enjoyed making and eating this delicious recipe. Made a few changes. Added 8 oz. of sour cream and cut the cayenne pepper in half. Served over wild rice.

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Dennis H. September 24, 2014

i would just put less cayenne pepper. It was bit spicy for me and my kids but very good!!

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dacelovestocook January 15, 2014

I look forward to making this recipe for dinner. But I am going toadd velveeta cheese on top...

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Glenda P. September 28, 2013

This was absolutely fabulous! I have added it to my "make often" repertoire.We gobbled it up. I made as directed without the basil as I do not care for it. (Maybe I'll substitute thyme next time.) Thanks for sharing!

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Semra22 July 21, 2012

I shouldn't give stars since what I made was really quite different than this recipe, but I just wanted to note that I used this basic idea with great success. I needed a way to cook 4 1/2 lbs of boneless skinless breasts and keep them tender, my crockpot was already in use, and I wanted something without a really specific flavor so the chicken could be used in casseroles, soup, etc. I did a search and found this recipe. I did not brown the chicken first. I used 1 can cream of chicken soup, 1 can evaporated milk, and several cans of water, enough to almost cover the chicke0n. It turned out VERY tender!! I let the heat get a little too high at one point and some of the sauce burnt onto the bottom; probably because of the evaporated milk. The sauce itself in my version is way too thin and bland for actually serving, but I plan to season it and serve this 3 different ways: as a cream of chicken soup with chunks of chicken (adding veggies and noodles), as chicken breasts with gravy (after thickening sauce) over rice, and then packaging some shredded meat in the freezer for future casseroles. I was thrilled by how tender and moist it turned out, since there was no bone or fat on the chicken. Can't wait to try it as written too! Thanks for saving my 4.5 lbs of chicken that desperately needed to be used up!

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WendiMommyOf3 September 24, 2010

Yum Yum I used a yellow onion and 2 cansof soup. The whole family loved this dish. Thanks for posting jusme

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Shonaleew November 26, 2008
Mushroom Soup Smothered Chicken Breasts