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Chicken Boudine Recipe

Chicken Boudine

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (183)

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Average Rating:

Total Reviews: 183

Showing 51-60 of 183

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  • on September 09, 2010

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    watched Paula make this and it looked good but the family was not too impressed with the taste

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  • on September 08, 2010

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    I'm always looking for ways to use leftovers and this one is a keeper. I basically followed the recipe except I added sauted onion and cellery and instead of topping it with cheese I used a savory bread crumb topping of home made bread crumbs, butter, and parmasion cheese: delicious!

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  • on August 18, 2010

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    This is definitely not a "light" dish. It is hearty and tasty, but it leaves you feeling very full....and I even made a healthier version! I used reduced sodium cream of mushroom soup and chicken broth, and I used reduced fat cheddar. I think if I made this again, I would use fresh mushrooms instead of canned and maybe add a bit of green...some diced zucchini or broccoli florets. I am not one to make Paula's dishes usually because they are typically made with so much butter, but I was pleasantly surprised at the ingredient list for this one. Thanks, Paula! :o

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  • on August 02, 2010

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    This dish was easy to make for a new cook like myself. After reading the reviews, I sauteed half an onion with red pepper instead of the pimento, and added fresh mushrooms to cook (A touch of garlic salt works well with the veggies. I used a can of cream of mushroom soup and one can of cream of chicken soup, which was a great suggestion made by others. Extra noodles are definitely needed! Other than that, a great recipe, but definitely better for winter as it's quite heavy and filling!

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  • on July 30, 2010

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    This recipe looked appealing on several levels not only for the ease of preparation but also for the mix of ingredients - several pantry "go to" items make it a simple fix.

    Using a store-bought whole, cooked chicken made putting this together a snap. I used all of the other ingredients exactly as written and it came out beautifully. The dry sherry adds a really nice dimension to this dish, almost giving it a "tetrazzini" type flavor (which I absolutely love, so that was a bonus.

    It reheated very nicely the next day and I will be making it again and again. Thank you, Paula. Another winner!

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  • on June 20, 2010

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    I have made this dish several times. It is easy and delicious. When I'm stumped for what to make, I go to this often. It is filling and savory. The only problem that I have is having 4 C of cooked chicken on hand in a hurry. I've solved that problem by purchasing a roasted chicken from my market's deli. They are cheap and juicy - perfect for this dish.

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  • on March 04, 2010

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    This is so gross its flavors are so strong and overwhelming. No one in my family liked it. I hate to waste food by throwing it out but thats what I have to do with this dish.

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  • on February 25, 2010

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    It was quick and easy, but the sharp cheese was too strong for my taste. It has that out of a can taste,but if I would ever make it again I would use mild cheese.

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  • on February 24, 2010

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    I won't be making this again, I want my chicken and cheese back! I mean, it was edible but it smelled strange. I like almonds but they shouldn't be in this dish.

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  • on February 22, 2010

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    Made this for my family this weekend, and it was a huge hit. I did modify the recipe just a tad. The kids aren't big fans of mushrooms, so I left the can of mushrooms out but added roasted sun dried tomatoes. I also couldn't find a Dry Sherry to use, so I used a dry white reisling wine and it tasted just amazing. Thanks Paula for a great meal. The kids even asked if I got the recipe from Paula, you have become a staple in our family dinner table.

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