This was an easy and tasty dish to make..did I mention it was easy? I made the rice separate, because I felt it would get lost in all of the sauce. Perhaps only two cans of soup were needed instead of three. You could really pick any of the flavors of soup to use since I couldn't pick out a distinct flavor when they were all mixed. I used frozen chicken breast,which added a little water to the mixture and made it slightly thinner. I will make it again, you can't beat a fast meal for dinner.

Reviewed On: Sep. 30, 2009

I am sensitive to gluten, and have been eating gluten free for over a year. I thought this was a very good GF cake. It wasn't heavy, dense or crumbly. Having said that, I did make it with a few minor modifications. I didn't have a spring form pan, so I just used a regular cake pan and greased it with crisco, then dusted with rice flour. I had no problems removing it from the pan. I made my own almond meal, which may have made the cake a little moister. For the sauce, I cut the recipe in half and it was still more than enough. I also made it without the egg whites and put the ingredients in a small saucepan to heat it up. I would absolutely make this again, and gave it 4 stars only because of the amount of work it took to make it. The cake alone is delicious, and if someone has a sweet tooth, they can add the sauce on top.

Reviewed On: Sep. 29, 2009