Made this adding shallots to the garlic, bacon instead of pancetta, and parmesan when served. My husband and I both thought it was delicious, but found it to be a little bland, so we also added a little garlic salt.

Reviewed On: Mar. 11, 2009

I used four bonelesss skinless chicken breasts and added a small bag of frozen vegetables (sugar snap peas, carrots, and baby corn). I used 1/2 light sour cream and 1/2 regular because that is what I had on hand. I did not cook the chicken breasts ahead of time. Instead, I covered the casserole for the first 40 minutes, and then uncovered it for another 30 minutes to let it brown. I served it over egg noodles as another reviewer had suggested. My husband couldn't stop raving about it and ate half the casserole!

Reviewed On: Jan. 18, 2009

I followed the recipe exactly as written and it was very good, but I think it could be made better with the addition of some tangy red or green onion. The dressing made much more than we needed, so I'm making the salad again tonight!

Reviewed On: Jan. 18, 2009