Sorry, I really didn't care for this recipe at all. It reminded me of Hamburger Helper for chicken! I'm surprised this dish received such high ratings considering almost all of the comments from members included suggestions for some very drastic changes to the original recipe ~ in some cases, creating a new recipe altogether! I did agree with a lot of the suggestions, including replacing half the mayo with something else like sour cream (or even milk), adding vegetables, and eliminating the water chestnuts (if I'm going to crunch on something, I prefer it at least be a vegetable with some flavor). What I did enjoy about this recipe is the ease in putting it all together. Definitely a speedy meal! Having said that, I think I'll give this one another chance and make some of the changes as suggested.

Reviewed On: Aug. 13, 2009

Very nice recipe! I increased the rhubarb from 3 cups to 8 cups, decreased the white sugar from 1 cup to 1/2 cup, and used a baking dish slightly smaller than 13x9. The amount of topping was perfect. I'll have fun experimenting more with this one!

Reviewed On: Jul. 21, 2009

Very good recipe! Perfect combination of soup & sour cream doesn't make this dish watery at all. I shredded boiled chicken breasts ~ a little time-consuming but well worth it ~ and will be adding black beans next time as it was suggested by another member. It was also suggested by another member to tear the tortillas into pieces for the top layer. Very good suggestion as those last five minutes uncovered make the top layer a little toasty and harder to slice through. Based on my calculations for the ingredients I used, one serving was equal to approximately 13 WWpoints. I will be lowering that number next time by using low-fat cheese, WW Tortillas, and adding beans. Can't wait to try it again!

Reviewed On: Jun. 5, 2009