I enjoyed this soup. Simple to make and put together (once I figured out how to peel a cooked butternut squash, that is). The spices were just right. May also taste good with pumpkin. I was also impressed with how creamy it actually got. I tried it both plain and with a dollop of light sour cream, and the sour cream truly adds to the richness, I liked it best with it. My husband didn't care for this soup, he said it was "too sweet", but he refuses to eat any vegetables, so I don't count his opinion. I'm not giving up on this soup despite his input, I liked it and will continue to play with it.

Reviewed On: Oct. 18, 2006

I made this tonight and all I can say is WOW! It was fantastic. My husband at first poked at it curiously and asked, "What's the green stuff?" but proceeded to inhale it. The taste was so sophisticated, yet it all came together so simply. I read a few other people's reviews and followed some advice: I used Meunster cheese inside and sprinkled shredded Italian blend on top of the breasts during the last 5 minutes of cooking. I read that some were having trouble with the chicken getting dry, so I cooked it for 35 minutes at 375, but also added a splash of white wine to the pan and covered the dish while baking, so it stayed quite moist. Bravo, I'll definately be making this again.

Reviewed On: Jun. 19, 2006

Yum! I needed a quick yet filling late-night snack for my husband when he got home from work, but I ended up eating it myself. I used leftover steak rolls instead of bigger bread, and it still worked very well. I followed some other people's advice as far as only spreading on a layer of mayo, mixing all the cheeses together, and baking instead of broiling - actually I baked it until everyhing started to melt, then broiled it on low for a few minutes to make the top toasty. Next time, I may try adding some canned chicken to the cheeses to make it a small meal, even though it is excellent as is.

Reviewed On: Jan. 22, 2006