Delish! I didn't change a thing, just cut the whole recipe in half because my husband and I didn't need to eat the whole thing by ourselves!! (but we definitely could have!) Served warm with vanilla ice cream...yummy!

Reviewed On: Oct. 5, 2008

This recipe is very good but I did make some changes. I used 3 frozen chicken breasts and boiled them with chicken bouillon cubes, then cubed the chicken. I cooked the onion in some olive oil and added it into the rest of the mixture. If you are confused about how much canned soup to use...definitely use 4 if making the full recipe. I used 1 can of low fat/low sodium cream of chicken and 1 regular and 1 can low fat/low sodium cream of celery and 1 regular (my husband hates mushrooms). I used low fat sour cream and also added a can of sliced water chestnuts for some crunch. I also filled one of the empty cans with milk and stirred that in so it wasn't quite so "thick." I was kinda worried about not cooking the noodles first, but they were just fine. Fairly easy and have enough leftovers for days. Will make again

Reviewed On: Oct. 5, 2008

I made this last night for dinner and I was surprised at how good it was because the ingredients are kind of different. First off I cut the recipe in half because it is just my husband and me. I had my chicken marinating for about 4 hours because I originally planned to make something different then changed my mind, but I think this helped keep it moist. I used lower sodium chicken flavored stuffing and low sodium soy, garlic POWDER and clery seed. We didn't think it was too salty this way. Will make again.

Reviewed On: Oct. 3, 2008