I made it almost as is, but I just had to add a little bit of bacon. I fried up half pound of bacon, drained all but the brown bits and then added about 3/4 stick of butter. I cooked both the cabbage and noodles a little longer than the recipe called for, stirred in the bacon and served. DS loved it as much as I did (DH wasn't in the mood - more for us!!!). Thanks for the easy and delicious recipe!

Yum, Yum, Yum is about all I can say! I didn't have wine, so as others said, used a 10.75 oz can of chicken broth. I only had plain cream cheese, so no chives. I served it over bow tie pasta and all I could hear was yummmm!!! DH said it was a bit rich, so maybe I'll use a little less cream cheese next time - for him, I thought it was perfect as is!!! NOTE: I did use the Golden Mushroom soup, I don't believe it would be as good using the regular mushroom soup.

Everyone enjoyed it. I did notice while making the roux it was a bit bland, I just tossed in a couple teaspoonfuls of chicken bouillon. I gave the additional salt it need and a bit more flavor!

I thought they were OK, but I had over half the dish left after dinner.

I loved it! I followed the directions exactly, using just a bit of the bacon grease with a little bit of butter to sauté the onions & cabbage. Since DH wouldn't be home right away, I tasted it again before serving and felt it needed a little something! I microwaved a half cup of water, added about teaspoon - plus of chicken bullion, stirred and poured over all. (I also have ham base, but felt the chicken would be the right flavoring.) Stirred and served. We all devoured our portions (including DS 20!!!). Thanks for the delicious and easy recipe!

Very good, just a little too much pepper for myself though.

Not much flavor, I did double the recipe and did use cold rice, maybe the flavor got lost in doubling? Sorry...

I did double the recipe, maybe that's where I went wrong. As others said, I did use cold rice, however no flavor at all. Sorry...

I didn't have Celery soup, so I used Mushroom! I put frozen chicken tenders in - seasoned with the Essence of Emeril. Apparently, it wasn't seasoned enough. Needed something. Next time I'll try maybe a little curry! Served over rice, DH cleaned his plate!

I've made other recipes before and thought this would be a nice change mixing the cut biscuits with the sugar mix. Doing this did not allow the liquid sugar and butter to melt all the way through. Sorry, won't make again.

Yum!!! Like others, I diced the chicken first and sautéed with the onion. Added the salsa and let is simmer and blend flavors. Added soups, rice,and poured into casserole dish. Used Colby Jack cheese slices over top and at the advice of another reviewer, sprinkled the top with crushed tortilla chips. YUM! DH suggested more chips next time and I'm thinking maybe a little corn and/or green beans (like in some spanish rice recipes!). I'm thinking since others complained it was bland, they didn't use a good salsa. Here on the West Coast, we have a brand of salsas called Herdez, I used the medium heat. Thanks for sharing your recipe!!!

Just didn't have much flavor, I even added cheese to see if that would liven it up.

It was good, I followed other reviewers, less salsa and crushed tortilla chips over top! I think I used too hot of a salsa though!!! Boys ate every last drop, thanks for the recipe.

YUM!!! That's about all we could say while eating! I followed another review and cooked the chicken in the c/p with water. After a few hours, drained, shredded and added the remaining ingredients with almost a full bottle of Sweet Baby Ray BBQ sauce. Served on toasted buns. Yum, Yum, Yum!!! Thanks for sharing such a great AND easy recipe!

This was very good. I did as other's mentioned, 1 can mushroom soup and 1 can cream of chicken soup. Put into crock-pot with chicken on bottom, 3 slices cheese, broccoli florets, last of cheese slices and poured soup/milk mixture over all! Cooked on low about 4-5 hours, forgot the topping though... I believe it's the cheese that adds to the saltiness, will make again with less cheese! Thanks for sharing!

We all enjoyed this very much. I didn't have a can of green chiles, so I threw in a Serrano pepper. I used green enchilada sauce and let it cook on high for several hours. It seemed a bit thin to me, so I tossed in about 1/2 cup of rice to thicken it. Now it tasted a bit bland, so I added some dry chicken bouillon. Served with tortilla chips (from a bag!) and realized I didn't have to put so much rice in since the tortilla chips would have sufficed nicely. Thanks for a great recipe!

I followed the directions, except I used frozen shredded hash brown potatoes - thawed! It was absolutely delicious, everyone loved it, except me! Actually, the pork chops is what I didn't like!!! I have grown away from eating them and it just didn't hit it for me. Will definitely make again except using boneless chicken! Thanks for such a comforting meal!

Yummy!!! Even though the temps outside are 90+, it was a delicious treat for dinner! I omitted the chile's as I'm not fond of their taste, may substitute a Serrano chile next time (pull it out on serving!). Used half & half since I didn't have enough milk and totally forgot about the cheese. Like another, used the simply potatoes from the produce section. Makes me wonder now if a russet would just disintegrate while cooking? This is a definite keeper, thanks for sharing!

I really shouldn't rate this cuz I didn't have all the 'correct' ingredients! I had golden mushroom (it's mushroom w/beef), no onion/beef soup pkt, used a packet of onion gravy and everything else the same. I served over rice and it was OK. I put it all in the crockpot this morning on low...

Easy and delicious. DH felt it had too much tomato sauce, however DS & I loved it as is. As others before me stated...I added a little more cayenne pepper and used about 1/8 cup corn meal to thicken! Thanks for such a good chili and beans (I've looked and looked and tried and tried, this is the best yet!).