Wonderful, Wonderful! The only thing I did different was to cut the salt to 1/4 teaspoon since the cream of chicken soup has plenty of salt for my taste. Since I was out of slivered almonds, I used pine nuts instead. I used plenty of fresh tarragon out of my herb garden. I served this dish over brown rice. Thank you, Papergoddess, for sharing this wonderful recipe.
I will be making this over and over again.
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Super fast, super simple yet highly tasty meal made from things I always have in the house! I've made this recipe 3 times in the past month (hubby LOVES it), and been thrilled with it each time. The onions are amazingly yummy and I love the crunch of the almonds.
The 2nd time I made it I added a scant quarter-cup of sherry and the 3rd time I made it I added the sherry and a small can of sliced mushrooms. I think I'm done adding to what's already a top notch recipe. ;) Oh, and I also do it in the crock pot for 8 hrs on low.
I think it would be wonderful with just simple buttered noodles on the side, although so far I've only served it with brocolli (good) and asparagus (even better!).
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Very good! I even made this with non fat milk and low fat soup; served this over white rice. Easy.
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Absolutely delicious! The aroma while this is cooking is heavenly; eating it is an experience for the tastebuds! Thanks, Papergodess, for a wonderful recipe!
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EASY! I didn't have tarragon and thought since the recipe was actually NAMED for this spice, it would be a no-go, but I did a Google Search and found that fennel seed would be an appropriate substitute and apparently it was because this was awesome! The flavor was so good, it actually surprised me! I followed the rest of the recipe exactly (using a white onion) and DEFINITELY opt-in for the almonds! YUM!
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What a great combination of taste and textures! I used a white onion and 1/4 cup slivered almonds. I hovered between 4 stars or 5 - it was just a tad too salty. I think next time I'll leave out the 1/4 t salt. I didn't season the rice, and that helped. But, OH the overall taste was fantastic. Decided it definitely deserved 5 stars. Thanks papergoddess!
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This was a great recipe!! I, like the others, omitted the salt from the recipe. I also added some green peppers with the onions served it over white rice. This was a excellent Sunday dinner!!
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I agree, Merlot. That should be edited. I don't know how it got in there, but that is definitely TOO much salt! Thanks for pointing it out, and for the great review. Glad you liked it.
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this is outstanding!! i only used 1 lbs chicken but left the sauce amounts the same. i made a few changes, i used an 8x8 casserole, i diced and seasoned the chicken first, i used more tarragon (about 2 teaspoons total...i might even add a little more next time!), i added about a cup of sour cream and some minced garlic to the sauce, and i garnished the dish at the end with fresh parsley. this was so rich, creamy and delicious !! i thought the flavors were outstanding. this is a keeper. the crunch of the almonds and onions is key. thanks for the keeper, papergoddess!!!!
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I only had frozen chicken breasts so I decided to give this a try in the crockpot. I cooked on high for 5 hours and served over brown rice. The end result was tasty, but a little salty for our tastes. Next time I will just leave out the salt or maybe try reduced sodium soup. Thanks for a keeper!
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I wont do the star review bc I didn't follow the directions correctly, so learn from my mistake. I threw everything into the crock pot and used pieces with skin on! Oh yuck. I had a layer of fat bubbling.
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Excellent! Husband said "this would impress company". Such a compliment for something so easy to make. I too added a 4 oz. can of mushrooms over the onion rings and under the soup. We used the sauce on mashed potatoes, delish!
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After reading the rave reviews on the sauce, I decided to double it, and it's a good thing! There was barely enough, after it was served over rice. I didn't use any almonds since I didn't have any. It was good, but not quite as good as I was expecting after reading the other reviews. Probably personal taste, though, and not the recipe.
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Very good my wife really liked it. I did not use the slivered almonds maybe I will try it next time and there will be a next time.
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If there is any weakness to this recipe it would be that there's not quite enough of the delicious sauce.
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I give this 4 stars because it was so simple and quite good. I don't cook much with cream soups, but I was tired and hungry and this was so easy. Slice an onion, add a few spices (I like the idea of adding garlic powder) and put it into the oven. Started brown rice at the same time - and both were done in 40 minutes.... Add a steamed asparagus and quick and easy dinner. Thanks!!!!
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Really, really good! This sauce could be used on many things.....delicious.
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I made this recipe again on 2/27/2012 and made exactly as written,but left off the almonds.But I still pounded out the chicken to about a 3/4 inch thickness for more even cooking.The liquid at the end of thebaking time seemed to be a little thin so I poured it into a small saucepan, added a bit of flour, pepper, and some milk to make a gravy. Then it was served with the chicken and mashed potatoes. Thanks again for a wonderful recipe. " Keep Smiling :) " Original Review: June 5th.,2006 since there are just two of us,I used only two huge thick chicken breasts,and cut them into a total of four pieces.i pounded them to about 3/4 inch thick so they would cook more evenly.and you were so right on the cooking time.as some of the other posters stated i left out the salt,since there was enough in the soup.(maybe a little too much salt in the soup).this will be made again using a lower sodium cream of chicken soup.thank you for posting.
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This was not a "casserole" by my standards, however, it was a delicious way to prepare baked chicken. I used cream of mushroom instead of cream of chicken because that's all I had, and it was great. I will definitely make this again. It's so easy.
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My family really liked this recipe. I would not change anything about this recipe if I did not need it to be gluten free. However, I needed to modify it to be gluten free for my daughter so instead of using the cream of chicken soup, I substituted it for a packet of gluten free cream soup mix, and omitted the 1/4 cup of milk. I also added a tsp of gluten free powdered chicken flavoring to match the taste of cream of chicken soup. Even with the changes I made, this was fast and easy to make..thanks!
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