By SusieQusie on April 11, 2006
Photo by Annacia
Photo by Annacia
"From Rachel Ray of course - This is a very easy dish but tastes like you worked really hard."
Serving Size: 1 (338 g)
Servings Per Recipe: 4
"The recipe was easy to follow, however, I was short on time and used already cooked seasoned chicken breast strips. Also, instead of biscuits, used puff pastries. The pastries gave the meal a light feeling. Will use this recipe again!"
"I loved the time to make aspect of this recipe. I skipped the sautÃ©ed in butter and oil bits. I just cooked everything in the chicken stock which I thickened at the end of cooking. I didn't use any pimiento only because I didn't have any. Dh and I were both very pleased with the flavor and textures of this very nice and simple to make recipe. To make the biscuits I used Recipe #55564."
"I saw Rachel make this last week and thought it looked easy and good. Something the kids would like too. I followed the recipe with the exception of leaving out the pimentoes as I am not a big fan. I disagree with the previous reviewer who was "looking for more flavor" as I thought this was full of flavor. I think poaching the chix in wine and chix stock really brings out the flavor. This was quick, easy and tasted great. Everyone liked it, even the 4 yo. Very similar taste to the inside of a homemade potpie. It did take me about 45 minutes rather than 30. "
"Nice week night meal. I used baby bellas rather than white buttons bc I had them and they are yummy. I really thought the fresh ingredients and the wine were a nice touch. I think I was looking for a little more flavor here though. Using boneless skinless is a wonderful time saver here too! I think that a more substantial stock would add a lot to this dish or maybe the addition of some good soup base to the canned broth. Definitely worth trying it again! Thanks Suz! "