After a crazy day at work, I needed something quick, easy and yummy. I made it in very fast and made some changes based on what I had. I added a can of chili beans, used 1 chicken breast, omitted mushroom soup, used 1/4 c onion and used monterey jack cheese. It was the comfort food I needed and my husband really liked it. It's going to be something I keep items in the house for because it is a great weeknight meal. I should have sauteed the chicken with some peppers to lessen the baking time. Guacamole on top would give it some freshness, too.

Reviewed On: Aug. 7, 2009

1 1/2 cans of milk means using the empty soup can to measure milk with.

Reviewed On: Mar. 4, 2009

I'll give it 5 stars with additions. this is something I make all the time and serve over Jasmine rice. The easiest way to season is with a tablspoon or 2 of soy sauce at the end. I like to add garlic and fresh ginger with the oil at the beginning. If you like it hot, add a diced thai chili. The other way is to take 1 cup chicken broth with 1-2 T of soy sauce and add it to the pan when everything is cooked. Simmer. 2 tsp cornstarch mixed with a little water stirred in to thicken gives it a better consistency. It's fast, light, healthy, and delicious, just play with asian spices to give it all the flavor you want.

Reviewed On: Aug. 4, 2008