I followed this to the letter, except I doubled the recipe. If you do choose to double it, do NOT add double the water, just add as needed. Mine came out too watery, so it didn't have as much flavor as it should. I think this did need some Cajun spice added to it. I sprinkled Zatarain's Cajun season blend on individual servings. Good basic recipe!

Reviewed On: May 25, 2009

Husband said in order for this to be a 5-star recipe, it needs "crispiness." That's no fault of the recipe, though. Maybe if I'd broiled it after it was done baking, it would have been 5-stars for him! I rate it 5-stars, but with a few modifications. 1.) I baked this in a 13x9 inch pan and used 4 cans of whole chile peppers (opened them up flat) and one 12 ounce can of evaporated milk instead of plain milk; 2.) I dumped two small cans of tomato sauce over the top once it was done, then baked another five minutes to heat the sauce through; 3.) since I used a bigger pan, I used another 1/2 cup of cheese (as if I need an excuse to use more cheese!). Overall a great recipe! I will make this again!

Reviewed On: May 18, 2009

Ok - Let me just say that my six-year-old daughter who eats like a hummingbird was shoving the chicken in her mouth with two hands. She and my son (who's four) had seconds. With a full mouth, my daughter says, "This chicken is REALLY good, Mommy. Can we have it again tomorrow?" An hour later, she comes over and tells me how good it was again. I think I'll be putting this one into my rotation! The only thing I did differently was add some cherry tomatoes which were getting a little over-ripe for salads. Thanks for this recipe!

Reviewed On: May 14, 2009