We thought this was really tasty with a slight change I made. I frequently use a texturized meat mallet to pound boneless, skinless breasts between 2 sheets of plastic wrap before cooking which not only tenderizes them but also enables them to better absorb any marinade or other flavors from a particular recipe. It definitely makes this dish turn out better. I laid the pounded breasts (with the more "open" side up) in a baking dish coated with cooking spray, covered them with the wonderful refrigerated fresh pesto from Sam's Club and let them sit for a bit before baking. Also, instead of mozzarella, I used a fresh 4 cheese blend of grated Provolone, Asiago, Parm and Romano. Delicious! Will definitely be making this again. I had one extra chicken breast which made for a yummy leftover the next day.

Reviewed On: Jul. 8, 2009

This was very good, but not out of this world until I made some slight adjustments. After stirring in all the ingredients it just seemed to be missing some subtle flavor. So I added about 1 tsp. finely chopped fresh thyme and simmered half a bay leaf in the chowder for about 30 minutes more and what a difference! Also, I only used about 3/4 tsp. pepper (white pepper for better visual appeal) and not as much cheese as the recipe calls for. It was heavenly. Will definitely make this again. BTW if you use the good canned red sockeye salmon, canned salmon works fine in this recipe, as long as you pick through it and remove the skin. No need to remove the bones which are a good source of calcium and are so soft they need only be mashed up. Thanks for the recipe!

Reviewed On: Nov. 4, 2007

Very tasty recipe, but definately rich with all the soup and cheese. After reading other reviews regarding the strong onion flavor, I tried using 3 Tbls. of dried minced onion soaked in an equal amount of cold water to reconstitue. (2 T. dried minced is normally equal to 1/3 c. fresh minced or 1 med. onion, chopped) Then I added it to the soup mixture after sqeezing out the excess water. This worked very well for two reasons. Because of the minced size it seemed to distribute throughout the dish well; and it made the lesser amount of onion enough to add flavor without being overwhelming.

Reviewed On: Oct. 3, 2007