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“I first made this recipe when I was a professional nanny,” writes Danette Forbes of Overland Park, Kansas. “It comes together quickly at dinnertime when the kids are hungry.”
This recipe is:
Quick
Diabetic Friendly
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1-1/3 cups equals 357 calories, 12 g fat (5 g saturated fat), 64 mg cholesterol, 636 mg sodium, 37 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.
Originally published as Chicken and Bows in Simple & Delicious September/October 2007, p41
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Reviewed on May. 26, 2013 by meatball71360
Very easy to make. Might add chopped carrots next time. I omitted the butter, subbed fat free milk and reduced fat soup.
Reviewed on May. 07, 2013 by angieitis
I added green onions only because I love them, very easy to make
Reviewed on Jan. 31, 2013 by Grannynola
Wonderful the only thing I did different was add canned chicken and it turned out great. Makes a huge batch so I 1/2 the recipe.
Reviewed on Aug. 11, 2012 by dogcat_8
I made this recipe as stated and really liked it! Yes, it doesn't have strong, bold flavors as other reviewers have commented, but sometimes that's ok, and in this case, I think it turned out fine. It was a quick, easy meal that was tasty on a busy work night. Will make again for sure!
Reviewed on May. 11, 2012 by xicota
I made this recipe for last night's supper---very tasty! I READ the recipe, as I always do beforehand, to determine if I should change anything in regard to my family's food preferences. As a result, I added more garlic powder, added onion powder and a chopped medium onion, a teaspoon of chicken bouillon granules and about 1/4 cup of white wine to the mixture. All other ingredients I kept as stated. I did halve the recipe, though, as there were just three of us at supper, and I had no room in the freezer to store another casserole.When I prepare this again---and I assuredly will--I'm going to add sliced, sauteed mushrooms.
I made this recipe for last night's supper---very tasty! I READ the recipe, as I always do beforehand, to determine if I should change anything in regard to my family's food preferences. As a result, I added more garlic powder, added onion powder and a chopped medium onion, a teaspoon of chicken bouillon granules and about 1/4 cup of white wine to the mixture. All other ingredients I kept as stated. I did halve the recipe, though, as there were just three of us at supper, and I had no room in the freezer to store another casserole.
When I prepare this again---and I assuredly will--I'm going to add sliced, sauteed mushrooms.
Reviewed on Nov. 18, 2011 by MommyAustin
My children just LOVED this recipe! I sautéed a clove of garlic in the butter for 30 seconds before adding the red pepper and chicken. I also added 1/2 cup onion in with the pepper and chicken. I seasoned the chicken with seasoning salt and omitted the salt in the recipe. I omitted the garlic powder since I used fresh garlic. I also omitted the Parmesan cheese. It was very delicious!
Reviewed on Nov. 18, 2011 by kat83
This was creamy and good, will def make again!
Reviewed on Oct. 28, 2011 by wdeckerman
Needs more spices
Reviewed on Oct. 03, 2011 by janlaw
I have made this recipe several times and the grandkids love it. I like the fact that it makes a large amount and I can freeze some for later. I use only 1/4 t. of salt as it seemed a little too salty with 1/2 t. This recipe is a keeper!
Reviewed on Jul. 25, 2011 by danermo
I just made this recipe for my four boys, and they LOVE IT!!!! I did read the reviews and take the complaint of the blandness into advisement....So, I made a few changes...I seasoned my chicken with a salt free seasoning.. we use Mrs. Dash...I also add 1 med chopped onion and 1 minced clove of garlic to my pan when I was sauting the chicken... I believe this added more flavor to the dish... Other than that I stuck to the recipe... This one is going into the make again file!!!
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