We liked the contrast of the crunchy topping, the chicken-veg filling and the soft stuffing on the bottom. I used fresh carrots and frozen peas instead of canned and used 3 boneless chicken breasts, cut-up and sautéed in a little oil, instead of chicken tenders. I deglazed the pan afterwards with a little white wine and water, and used that liquid to cook the carrots and to mix with the condensed soup. This probably added about 1/3 cup liquid to the recipe (I was worried about using the condensed soups whole, without thinning them) Our only complaint -- the casserole was slightly salty. Next time I won't season the chicken pieces when I cook them, and I'll use low-sodium condensed soups. We definitely will try this again.

Reviewed On: Jul. 28, 2003