Made these for lunch today for my 3 year old son and myself--- easy, healthy and delicious! As a previous reviewer suggested, I wrapped the chicken in a paper towel to remove excess moisture before dipping it in the egg--- I think this helps prevent it from being too soggy. I also used panko bread crumbs instead of regular for extra crispiness. Served with peas and pierogies, delicious! Thanks for a great recipe, this is a keeper!

Reviewed On: Nov. 30, 2009

I was searching for a chicken casserole recipe that didn't use condensed/cream soups, and I didn't think I would find one--- so I was thrilled to come across this recipe! I didn't have exactly what it called for, so I made a few minor changes, but I don't think it made much of a difference in the final outcome. First of all, I only had 1 carrot and no celery, so I added 4 mushrooms sliced up, 1/4 bag frozen peas, 1/4 bag frozen corn, and 1 head fresh broccoli, chopped up. (I added this to the skillet before bringing to a boil). I also added italian seasoning in place of savory.... And I made rice instead of noodles (1 cup of rice). Once everything was complete, I mixed it all together and put it in a 9 x 13 baking dish (sprayed with Pam). It is delicious--- my 2 year old son and husband both love it. Thanks for a great recipe! :)

Reviewed On: Sep. 16, 2009

I made this for a cookout last weekend, and it was a huge hit! I usually make potato salad, but wanted something different.... This was perfect! I only added about a teaspoon of sugar, just for personal preference.... And like other reviewers said, it tasted like a loaded baked potato (and who doesn't like that?!!) I cooked about 5 slices of bacon and crumbled it in.... and I added salt and pepper.... DELICIOUS! Thanks for a great recipe--- I will be making this for picnics all summer long! :)

Reviewed On: Jun. 15, 2009