Definitely a make again. It's only not 5 star because it didn't have a 'wow' factor. And the sauce needed thickening. I used 1 c broth and thickened with corn starch. I don't know if I used as much garlic because I use jarred/minced garlic. I added 1 tsp. to saute the veggies, 4 tsp to the sauce. And I only had thin spaghetti, so I just cut it up. Not soupy at all with thickened sauce. Thanks for the recipe :)

Reviewed On: Jul. 25, 2009

Would be 5 stars, except for I modified: I downsized recipe to 1 serving, which made 3-4 generous servings once converted into actual chili. (I'm assuming the recipe was for # of packages, not # of servings.) I added a 40.5 oz can of kidney beans, a lb. of hamburg, 1 sweet red pepper (needed to use before it spoiled). I also added 1 small white onion and about 2 tsp (maybe more) of minced jarred garlic (both cooked) to the mix. For liquid, I added V8 as needed (plus a little flour because I added a touch too much V8). I can't tell you how much I LOVED this chili. I could eat it all night...

Reviewed On: Jan. 8, 2009

I thought this was a very nice alternative to chicken noodle soup. I could not find dried savory, so maybe this recipe deserves a five star rating with the savory. I used chicken seasoning in place of the savory, or use whatever you prefer in chicken soup. I would opt for Italian seasoning next time. I had cooked extra chicken the night before cooking this recipe, and cooked the noodles al dente. Added a bunch of veggies out of a bag of veggies intended for soup rather than what the recipe called for. It really didn't take much time at all to cook doing it this way. Looked like a soupy mess going into the oven, but it turned out fine. Actually, I should have covered it doing it this way. Mixed it and waited awhile before serving because the top noodles were a little dry since they weren't fully cooked already.

Reviewed On: Jan. 7, 2009