I made this with whole grain penne pasta because that's all I had.. but it turned out FANTASTIC. We all loved it. I can't wait to try it with spaghetti noodles. We all loved how it had a spicy bite. (maybe that was the rotel I used.) But it's a new favorite. There are 3 of us here and I had to freeze half of it because there was so much. Definitally love cheap, delicious, and easy meals! A new favorite!!

Reviewed On: May 14, 2008

VERY DELICIOUS! Make sure your cream cheese is at room temperature so it doesn't become lumpy. I followed the recipe to a T except that I added the whole tub of cool whip in on accident and I'm actually glad I did. BEWARE that the whole mixture will be thin and soupy.. I was VERY conserned that it wasn't going to turn out..but I put it into the fridge and it set up beautifully! I had great compliments and I know I'll be making this again!

Reviewed On: Apr. 20, 2008

VERY good chicken! I did modify it a bit..but the base idea I think was very good. I used 3 chicken breast. (Note that it will most definitally cook in less time if you use tenderloins because they are thinner pieces of chicken) I put buttery crackers into my kitchen aid chopped and chopped it fine.I then added the ingredients called for but also added cayenne pepper powder, garlic powder, poultry seasoning, basil, paprika, and parmesian cheese.. I just did a few shakes of each. I then used 2 eggs beaten with a couple drops of milk...breaded my chicken and arranged in the pan. Now, I only used 2 tablespoons of stick butter cut into thin slices and arranged around and on top of the pan.. to make it lighter but still have the butter flavor. I cooked for 20 minutes on each side. Was very moist wihtout being over done and definitally a keeper!

Reviewed On: Apr. 20, 2008