I don't usually submit the changes I've made, but this dish turned out great and if I write it down on a piece of paper, I'll never find it again. Most of the changes were because of what I had on hand: I used tater tots, 1 lb. bacon, 6 eggs, 8 oz. sour cream, and cream of mushroom soup. I did use more than 3/4 cup shredded cheese, I'd say about 1/2 a block. I didn't drizzle any butter over the top, but next time might spray the top with Pam before it's done to see if that crisps up the top. It was great without messing with the top. I brought this to a church potluck and it was gone in a flash. I got a little and it was so good, I plan to make it just for my family soon.

Reviewed On: Aug. 23, 2009

This chicken soup is great! It's a little different from the ordinary, which is just up my alley. I think the fresh parsley is what makes it taste so great. The fresh tomatoes are great, too, better than canned. I follow this recipe exactly, except I don't bother to make sure I have exactly 3 lbs. of chicken. A little less doesn't make any difference. It's just a matter of preference, really, as is the amount of ham. Just don't substitute or leave out the fresh parsley!

Reviewed On: May 20, 2009

I didn't think this dish would be sooo good since it was sooo easy, but it was awesome. I made it for company and my skinny-minnie friend ate FOUR servings! It was so easy I didn't measure anything. I used 3-12oz. packages of frozen flounder, patted it really dry as other reviews recommended, and placed it all in a 9x15 jellyroll pan with just a little overlapping. I used 1-16 oz. jar of salsa, 1-10 oz. block of cheese, shredded, and about half a bag of chips. Baked for 20 minutes, the same time it takes to cook Spanish Rice. Everything was done at the same time and was great with avocado and sour cream. This is going into our favorites file for sure!

Reviewed On: Feb. 1, 2009