This soup was a BIG winner for my family. I had my kids going back for seconds and thirds! We all loved it. The only think I did different than the recipe was that I did not buy premade chicken broth, I made my own. I cooked the chicken I would use for this recipe several hours before making the soup and made a wonderful homemade broth to start my soup with. By doing this I cut down on the sodium contained in the store bought broth (considering you already get some with the cream of mushroom soup they ask you to add also), plus I just think it tasted better anyway. I will use this recipe over and over again.

Reviewed On: Nov. 7, 2009

Seems to me this wastes an awful lot of milk. Plus I did like the recipe said and after 15 minutes in the preheated oven it was nowhere near being done. I then up'ed the temperature to 400 and had to cook it for another 15 minutes. In all it took 30 minutes plus I had to raise the temperature. In the end the fish had good flavor if you like the fish bland. This didn't amount to much seasoning on it at all. Could have used more lemon pepper. (and I tested my oven temperature after this and my oven is working correctly)

Reviewed On: Apr. 25, 2009

This was so good. It turned out almost like baked potato soup.

Reviewed On: Dec. 16, 2008