This was so good and easy, too! The changes I made were to use cheddar jack cheese (what I had on hand) and I doubled the soup/milk (using one can cream of mushroom and one can of cream of chicken). Oh, and I did season the chicken first with paprika, garlic & onion powders, parsley & pepper. I put it under the broiler the last 6-8 minutes, at the suggestion of some reviewers and it browned perfectly. Next time I would mix the bread crumbs (I did user less) with the melted butter first. Even my husband, who is not wild over creamy recipes, really liked this and had seconds. :)

Reviewed On: Apr. 3, 2009

I tried a couple other alfredo sauces on this site (marked 4.5 stars+) and this one was the best. Scrumptious! I made it once on its own, and mixed it twice with homemade marinara for a pink sauce. It is great! I only used fresh parmesan all times, as I didn't have romano on hand, but eventually I'll try it with that, as well. The only thing I did differently was add black pepper and a little garlic powder. :)

Reviewed On: Mar. 15, 2009

I'm not sure what I did wrong, if anything. This recipe only gets one star because there's no option for 0 stars and because my husband didn't think they were terrible. They burned right off the bat, but the ones in the middle were sitll mushy. I have a newer, state-of-the-art oven. I followed the directions, even tweaking the temperature a bit at the advice of the other reviewers (making it a bit lower). The seasoning suggestions sounded not the greatest, so I stuck to olive oil, sea salt, pepper, and a pinch of cayenne pepper. The seasoning actually tasted ok, but clashed horribly with the flavor of sweet potatoes. I ended up throwing away the burnt ones, giving my sweet-potato-loving husband the mushy ones, and cooking regular fries for myself and my kids. Not good. I will not make this again.

Reviewed On: Jan. 20, 2009