Because I had a large-ish casserole full of potatoes, I used two cans of cream soups: cream of celery and cream of mushroom. I also added half of a Velveeta brick because I was aiming for the "cheese" potatoes and cut up several breakfast ham steaks. ThEN, I added the milk, too. I think that is where I went wrong. It was WAAAAAY soupy. After an hour and uber soupy-ness mess, I ended up ladelling out much of the extra liquid, which ACTUALLY ended up being FABULOUS cheese soup. My potatoes weren't getting done, either, so I put the whole dish in the microwave and nuked it for about ten minutes, then put it back in the oven on low broil to brown the top. It took a lot longer than expected, but the flavor was phenomenal. And now I know how to make cheese soup. :) Fabulous. I know what changes to make next time, too.

Reviewed On: Dec. 25, 2010

I used reduced sodium soups (as I try to always do). Added a few more crackers on top, and a dash of garlic powder, omitted salt. Super easy. Wow.

Reviewed On: Jan. 21, 2010

I: 1.) Sauteed fresh spinach and mushrooms in butter and a couple cloves of garlic before I put them on the bottom of the baking pan. 2.) Added a layer of cooked, thin egg noodles b/w the vegetables and the chicken 3.) Used lower sodium cream of mushroom soup and whole milk, instead of half and half. I also added some oregano and black pepper to the sauce. I thought it was excellent; my family is picky, though, and it wasn't their favorite. I thought I could sneak mushrooms and spinach into the casserole. Alas, they noticed. I would definitely recommend this to others, however.

Reviewed On: Jan. 20, 2010