Yummy! I scaled the recipe to four servings. I cut two chicken breasts into bite size pieces and sauteed them in olive oil until cooked through then removed them from the pan. I used the same pan for the onions and garlic and loosened all of the brown bits left from the chicken from the bottom of the pan. I added a half cup of milk as others suggested, used egg noodles and topped with cheese before baking instead of adding for the last two minutes. I also used more onion than called for because we love onions! Sprinkled with some bread crumbs before baking as well. It was creamy and delish! I was afraid it would have that canned soup taste, but it didn't. Pleasant suprise.

Reviewed On: Jun. 28, 2009

I have finally found a recipe for au gratin potatoes that we love! I scaled this down to serve 4. Instead of cubing the potatoes, I thinly sliced them and boiled them with 2 cloves of crushed garlic for about 7 minutes before mixing with the other ingredients. I also used half and half instead of evaporated milk. They were creamy and delicious! My husband said never to buy the box au gratin potatoes (his usual favorite)ever again!

Reviewed On: Apr. 18, 2009

I use this recipe every time I make a creamy soup like potato soup or beer cheese soup. I halve the recipe and put everything into the bread machine on the dough cycle. I then shape them and let them rise and then bake as directed. I completely skip the cornmeal and eggwash and we never miss it. Chewy and yummy!

Reviewed On: Nov. 1, 2008