Quick and easy with enough sauce to serve over rice. With some green vegetables - it's a quick fix for a weeknight dinner.
Our whole family loves this recipe. If you don't mind that the chicken won't be as brown (it's covered in sauce anyway), try covering the baking dish for moister chicken, and you won't have the problem of a sauce that's too thick, either. Absolutely delicious, and a nice creamy consistency to the sauce. - 10 Feb 2005 (Review from Allrecipes USA and Canada)
Very good. Followed the recipe the first time I made it and would like to have the chicken been more brown and the sauce less thick! It was still tasty and moist, but next time will add some garlic, milk and will brown the chicken. - 16 Feb 2007 (Review from Allrecipes USA and Canada)
Very GOOD! I only had dried Rosemary and somewhere I read that you only use 1/3 of dried herbs called for in recipes if they call for fresh, but I ended up adding the whole Tbs anyways. But some of my dried rosemary was still hard after it was finished so I would definatly use fresh next time. Added a small amount of milk ad served the sauce over my baked potato also. We loved it. - 02 Dec 2005 (Review from Allrecipes USA and Canada)