21 Reviews

Made this for dinner tonight. It was quick and simple to put together and was delicious over rice. Best of all it was well received by all four of my kids. I will definitely be making this again in the future. Made and reviewed for AUS/NZ Swap #72.

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Chef Buggsy Mate January 04, 2013

This recipe made a pleasant and quick dinner for my family. I followed the recipe but thought it was slightly lacking on seasoning. I wound up adding some red pepper flakes, basil and dill and it turned out good. I let the stock cook down into almost nothing before adding the sour cream and it was still slightly watery so next time I will wait until it is completely reduced before adding the sour cream. The chicken really soaked up the flavors in the sauce and my two-year-old ate more of that than he did the pasta, which never happens. I think next time I will double the amount of sauce ingredients, except for the chicken and sour cream so we have a bit more and I will definitely add the extra spices. Thanks for posting! We enjoyed it.

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PSU Lioness July 06, 2012

This was a nice simple chicken dish. It definitely needs the pasta to absorb some of the sauce, it tastes great on the pasta. Thanks for a great chicken dish.

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morgainegeiser August 27, 2011

Easy and very good dinner for the 4 of us. I also added a little basil and sprinkled parmesan on top. This dish did not get as thick as I think it should have but I did cook it way more than 30 minutes trying to get it thicker. Made for Aussie swap.

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Lavender Lynn April 20, 2011

Very fast and easy. My daughter loved it (with parmesan, as usual). Added basil. Mushrooms sound great, but my daughter hasn't developed those taste buds yet. Thought it might be a little runny, but it wasn't once placed with the noodles.

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ldsb67 October 25, 2010

Yummy, just like a chicken stroganoff and easy enough for DH to make without assistance! Made carefully with light cream and it didn't split. Served with pasta.

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Chickee November 28, 2009

Very easy and tasy dish! Everyone loved this tongith so it is in the book to make often! I made as directed with the following additions: I added a can of sliced mushrooms, a small amount of onion powder and sweet dried basil. I thickened the sauce slightly with Tony Cachere's white gravy ( a tbsp or less) before adding the sour cream. What a heavenly comfort dish! I served it over mahed potatoes as it was another tag I was making and it was a hit - even with my 5 yr old! *Made and enjoyed for August Aussie Recipe Swap*

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Mommy Diva August 28, 2009

Nice Dish. I made as directed but added mushrooms and used rotel tomatoes with green chilies. Next time I would probably drain the tomatoes as it was a bit soupy but delicious. Thams mummamills. Made for Aussie Swap #28.

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happynana May 17, 2009

Great dish made as directed. I think I took the LARGE pan too seriously, so next time I will use my trusty 12-inch trusty All-Clad skillet in order for the browning and reduction to work properly. Thanks, Mummamills! Made for Aussie New Zealand Recipe Swap #26.

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mersaydees March 14, 2009

Very simple, with great results. No problems using Light Sour Cream for me. Added capsicum & mushrooms as suggested. Might sound a bit w@nky, but the red capsicum (rather than green) worked well from a presentation point of view. An absolute winner! **** Just a follow-up comment - having now done this dish a number of times ..... Don't be tempted to add the sour cream too soon. The instruction regarding cooking "until the sauce is reduced" is a very important one - going too early can leave the creamy sauce a bit runny. ***

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Arma January 27, 2009
Barbara's Chicken Dish