LOVE this! I made a few changes: used chicken stock in place of water; upped stock to 2 cups instead of 1; used bacon pieces from the salad section (way faster); thickened it with some corn starch; and added a cup of shredded cheese right at the end. Absolutely wonderful. We ran out so quickly that I had to make more the next day to satisify a hungry husband. :)

Reviewed On: Oct. 29, 2009

This is pretty darn good. I made it for a dinner party with Mexican cornbread and it was a big hit. Here are my changes: Didn't cook chicken or rice beforehand. Added 1.5 jars of salsa (to make up for the uncooked rice...it soaked it up), added a can of corn and can of black beans and a package of taco seasoning, baked covered for 1 hour @ 350 then added crumbled tortilla chips and shredded cheese on top then baked 20 mins uncovered. It was a big hit.

Reviewed On: Oct. 23, 2009

Didn't have beef on hand, so I made it w/ sauteed chicken and layered in fresh baby spinach too. Great dish! The egg wash really makes the noddles hold the sauce. Loved it.

Reviewed On: Oct. 15, 2009