3 stars for being simple and easy... But, not the best I've had. Here's what I did, and what I'd change if I did it again. What I did: Heated 2 cans soup, 1/2 cup sour cream 1.5 cups milk, 1/2 cup cheddar, garlic salt and black pepper over stove before mixing with the noodles. Stirred cheese mixture into pasta, covered with shredded cheese (about 1c) and italian breadcrumbs. Baked. What I'd change: Mix in all the cheese. The cheese on top is baked too long and just creates a hard layer. I'd still top it with breadcrumbs. Also, I'd add a lot more garlic salt, or salt, or some more pepper. It needs flavor. It's a good recipe in concept and I liked the consistency, but the flavor needed work. VERY easy though.

Reviewed On: Jul. 22, 2009

Pretty good! It's really hearty and lots of good stuff in there. I made a few modifications... First of all, I don't think it's too spicy, so I'd leave the chili powder as is. Second, I omitted the onions and added corn. I also left out the celery (due to the ingredients I had around). I served it with Balsmati white rice, it's hearty enough to go right over the top. Really good. I put a little parmasan cheese on top as well. If you want it to be more "soupy" I'd definitely add water or chicken broth. This has more of the consistency of a stew. But, I like it as is.

Reviewed On: Dec. 15, 2008

Really good soup and so easy! Some modifications I made: 1. Used only chicken broth, no water. Added a cup extra. 2. Doubled the chili powder. 3. Omitted the onions, substituted with onion powder 4. Put the chicken breasts in frozen and cut them up later after they were cooked. 5. Used corn tortilla chips (broken up) instead of actually baking tortillas. Definitely good stuff. I think next time I'll add some more vegetables, maybe zucchini and carrots.

Reviewed On: Oct. 22, 2008