WOW! I made this the night before MiL's b-day/T-giving. I iced my German chocolate cake layers and top with it, and it was fantastic! The only changes I made were to toast and add chopped, fresh-picked pecans, and plain old coconut to the end result. Even the pickiest eaters in my family ate it, including the littlest, who has texture issues. Thank you so much for such an elegant and impressive, QUICK dessert

Reviewed On: Nov. 26, 2008

I made this yesterday, and came out with a gloppy, gluey, bland mess. I tried to doctor it by thinning with lots of milk, and seasoning it with paprika and other spices. The flavor was still wonky, though. My kids asked if they could just have the egg noodles plain next time.

Reviewed On: Nov. 23, 2008

Honestly, I could not believe how good this was~barring modifications made by a doubting southerner! I've never had baked breaded chicken so good before~ I used croutons instead of "stuffing", and when I ran out of those, I used potato chips-yum! It was all so good! But I also brined my chicken breast before hand(look it up if you don't know-I never serve poultry without a brine first) and then baked it on a foiled cookie sheet at 375 for 30 minutes, but it would have been good at 350 for 30. I also left out the celery salt, and used granulated garlic instead of salt. So good-thanks a lot!

Reviewed On: Jul. 15, 2004