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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 61-70 of 183

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  • on February 17, 2010

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    I can't even imagine how heavy this would be made to the recipe. I doubled the noodles, used reduced fat soup, and I skipped the cup of cheese on top. I also sauteed fresh mushrooms, onions, and red bell peppers instead of the canned mushrooms and pimentos. It was delicious and VERY hearty. Heated very well for lunch today too.

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  • on February 14, 2010

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    The family really enjoyed this. We substutued red pepper and onion, finely chopped for the pimentos and mushrooms. Fried 3 skinless boneless chicken breasts in olive oil, and pepper. Sprinkled fresh lemon juice over the mixture. Only used 2 cups of cheese and added extra chicken broth since we did not have sherry. Will make again, thanks Paula!

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  • on February 10, 2010

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    Paula- My 8 year old son and husband loved this. (Thanks to you...they think I can cook. What a brilliant way to use leftover chicken. I modified with spinach noodles because I had them on hand. Still very good.

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  • on February 02, 2010

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    This dish is so heavy. All I could taste was cream of mushroom soup and cheese. My advice--use fresh mushrooms, cut back to one can of mushroom soup, less cheese, more noodles and top with a buttered cracker crust. I personally don't plan to make it again.

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  • on November 15, 2009

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    My husband and I had this for Sunday dinner. It was awesome! Kep up the great recipes.

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  • on October 23, 2009

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    I enjoy watching Paula's show. I fixed this last night. It was really rich for my taste. I have a sensetive stomach so I was afraid I would pay for it the next day. It had a great flavor however. I didn't have 2 cans of Cream of mushroom soup so used one of that and one of cream of chicken. I didn't use the whole 3 cups of cheese. I didn't use the sherry because I didn't have any so I used white wine instead. Everything else was the same. My friend, who usually loves casseroles, had to stop after about one serving because he said it was too rich. I liked the almonds in it. Gave it a little crunch.

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  • on October 20, 2009

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    I thought this was great southern home cooking! I wasn 't excited when I first saw the presentation but all the flavors melded together so perfectly. This recipe to me is a great example of southern comfort food. I enjoyed it immensely with a glass of chardonnay and gave the chef Leslie smooch on her cheek in thanks for a meal well done. It seems that all the chefs are providing the comments so I thought it might be interesting to have a comment from someone who was just enjoying the fruits of the chef's creative efforts. Thanks Paula, I enjoyed your southern style. It was the best!

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  • on October 20, 2009

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    We are enjoying this cassarole immensely as I write! I added a chopped habanero,
    made my own mushroom soup and my own broth. No sherry here , so I used vermouth and wine....lots! added about 1/2 c. frozen peas and since my pimentos were fermented, i chose a fresh 1/2 of an orange bell peper. Absolutely delicious! Added a little nutmeg to my soup...and onions and garlic and fresh thyme, chives and tarragon. Wheew!!!! get creative and enjoy this meal in a dish!

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  • on September 11, 2009

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    The chicken was dry and the Sherry was heavy. These may be user errors. I will try again.

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  • on September 04, 2009

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    This has become one of our favorite recipes. Its easy, one dish and sooo good.

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