I served a modified version of this last night & it turned out amazing! First off, I used skinless bonelss chicken breast tenders which took some work out of it. I seasoned them with kosher salt, cracked black pepper, and garlic powder, browned them in a skillet with melted butter, and then cut them into bite sized chunks. I then sauteed broccoli florets, thin carrot strips, and big pieces of fresh portabella mushrooms with butter, salt, pepper, and minced garlic. I doubled the cream sauce ingredient using 2 cups of sour cream, 2 cans of cream of mushroom soup, and a whole brick of cream cheese & added salt, pepper, garlic powder, and paprika. Then I mixed the chicken with the sauce and put it in the oven at 350 for about 30 minutes to cook the inside of the chicken and incorporate the flavors together. While that was in the oven, I boiled up some Barilla Geminelli pasta. I then mixed the pasta with the cream sauce and chicken and the sauteed vegetables. Sprinkled shredded mozzarella and sharp cheddar cheese over the top of it and put it back in the oven for about another 30 minutes so everything became warm and the cheese melted on top. I let it sit for about 20 minutes before serving.Served with buttermilk biscuits. It was a hit! Thanks for the ideas!!!

Reviewed On: Dec. 19, 2009

This is the first recipe I have tried from Allrecipes and although the concept sounded delicious, it was very easy to make, and even easier to clean up after.. it turned out EXTREMELY sweet!! I wish I would have read the previous reviews on lightening up on the sugar. The cake is cooling right now so hopefully that will help. Otherwise, it is almost too sweet to be eaten. I would try to make it again with half of the sugar.

Reviewed On: Oct. 9, 2009