So glad you liked it!

So glad you liked it!

Hi! The amount of salt is indicated in the recipe instructions in the step by step part. I don’t know why I put “to taste” in the instruction list – I’ll fix that! Rotisserie chicken tends to be already pretty salty, so you can take the amount down a bit if you want, especially since you can always add more. For the pepper, it really is just to taste here and whether you add it during cooking or after won’t matter too much. I err on the side of more pepper with this dish because it’s simple and kind of bland at its core, and I’ll just crack a bunch of fresh cracked black pepper over the final dish right on my plate. Hope that helps and glad you liked the tuna recipe too!

How much salt and pepper if you are using rotisserie chicken are you adding to the dish and when are you adding it, to the mushrooms onions ? What stage ?

I liked the seared ahi tuna reciepe however that one stated specific amounts of spices to add – to taste is tough on the first go of a dish (for me)

So glad you liked it! Agreed, the pepper is key here!

Sure! Canned mushrooms have a different taste and texture but I’m a huge fan of using what you have – I say go for it!

Good question! Greek yogurt is higher in protein and lower in calories and fat. Of course “healthy” is subjective, but wanted to provide an alternative to sour cream for those who are looking for something like this. I like the idea of adding dijon mustard, thanks for sharing!

Thanks!
(BTW, despite the name, the origins of the recipe are French, not Russian)

So glad you liked it! Thanks for sharing your substitutions, and for taking the time to translate “capsicum” for us Americans :-)

Sorry this was frustrating for you! As a recipe writer this is one of the more difficult things to navigate, as different people are faster or slower at cooking, kitchens are set up more efficiently or not, and people buy ingredients that may or may not need more prepping. I always try to make my best estimate and sometimes this estimate is way off for some people. For this recipe, it’s assumed that the mushrooms are bought pre-sliced, the chicken is already cooked and shredded. Hope that helps!

So glad you liked it! Great tips about using an instant pot for this – thank you!

Yes! Ground chicken will be great! I would add it after browning the mushrooms – it shouldn’t take long to cook. Then coat in flour and proceed with the directions. Good luck, hope you like it!

Sure! That sounds delicious!

So glad you liked it!