Mmm. we're making this tonight. I'll let you know how it goes!

This was very yummy. My sister and brother ate this up. I really enjoyed it, too. I used 10 oz of fresh sliced mushrooms and doubled the sauce. This worked out great for us. We could get some sauce on each bite of chicken. Oh, and I cooked it in a pan over the stove as detailed above and was very happy with the results. We decided this would be made again and again! AND very easy!!

Thanks!

I made this last night and we loved it!Thanks for sharing the recipe.I added in 3 green onions diced up.

wow, this sounds so good! I am trying to find new recipes - I will try this one tonight. Thanks!

~Kelly Deneen

This sounds really good! I am going to have to try this!

wow, this was wonderful!

while I need to loose 20 lbs, my boyfriend needs to gain that much - and we are both picky. So it's sometimes a struggle to find ways we can both eat. I had been banned from trying new recipes after the Great Lebanese Meatloaf incident of '03, so I snuck this in. My first day back at low carbing, too.

Well he about fell off his chair at the first bite and we both loved it!

It's very rich so we were full after a half breast each. It's creamy and rich, with a teeny bit of tang (I added a few drops of lemon juice and a bit of ground pepper), and I took up someone else's advice and roasted some cauliflower as well. The juicy sauce of this dish is lovely dribbled over the cauliflower!

I think the trick is to cook it just right - I managed to pull it out of the oven when it was *just* done.

thanks, I'll make this again!

Thanks for the recipie. I'm going to try it tonight.

Yum! So easy and delicious! I used chicken tenders only (partially thawed from frozen) and baked for just 35 minutes. The bacon topping made it even better! Yay, I love discovering new chicken recipes!

It's even better if you use bone-in, skin on chicken. I've been making a variation of this for years.The more fat, the more taste.

Kay

Yum!!! I made this tonight using the pan cook method! I used chicken thighs since I think they are more moist and they also have more iron than breasts. I made a generous amount of the creamy mushroom topping, which was great. I used asiago cheese, since that's what I had on hand and grated it very finely with a microplane. In addition to dredging the chicken in the cheese before saute-ing it, a few minutes before I was ready to serve it, I covered the completed dish with additional asiago cheese and put the pan under the broiler for a few minutes to make a nicely browned top. It looked great when I brought it to the table. As others have said, this is a very rich dish and very satisfying. One chicken thigh covered with topping was plenty! We served it with a green salad topped with sliced ranch dressing flavored almonds. For as fancy as it came out, it was pretty easy!

Would love to try this dish. What's in the 'dry Hidden Valley Dip mix' so I can try the equivalent over here?

It's a small packet of salad dressing that you'll add things like oil or mayo. You'll find it with the other salad dressings. HTH.

Bagpuss,

I think what you are looking for is here:

It's a recipe for mixing up the dried herbs that are traditionally used for "ranch dressing" which is similar to the Hidden Valley. It makes a quntity that you can keep on hand to use as you like.

http://www.thatsmyhome.com/general/ranch-dressing.htm

1 1/2 T. dried parsley
1/2 T. dried chives
1/4 T. dried tarragon
1/2 T. lemon pepper
1 T. salt
1/4 T. oregano
1/2 T. garlic powder

In a medium bowl, combine all the ingredients. Store in a small airtight sandwich bag.


The smothered chicken recipe calls for "1/2 a packet" of the dry Hidden Valley Ranch mix, which is maybe 1/2 tablespoons- I'm not sure of the amount, you'll just have to see what you like.


Debbie