Boiling the veggies and chicken in 2 cups of chicken broth and reserving the liquid to use when making the sauce makes for an AMAZING sauce. My family loves this too. Sometimes I use the pie crusts if I have them, most of the time I use the Pillsbury Crescent Roll and ONLY put it on the top of the chicken "stew" in a pyrex. Tonight my husband made artisan bread bowls and we are serving the "stew" in the bread bowls. This really is a great recipe and deserves 5 stars, just make sure to boil the chicken and veggies in chicken or turkey stock.

Reviewed On: Nov. 15, 2009

Very good recipe. I used baby shells instead of elbow macaroni and the pasta came out perfectly cooked. I also used the 1 can cream of mushroom and 1 can of cream of chicken and omitted the mushrooms because my kids don't like them. This recipe turned out really good and tasty. Oh, and I didn't have canned chicken so I used canned tuna!!! I think next time I will double this recipe, four kids ate the whole thing!!

Reviewed On: Sep. 24, 2009

I pretty much made this as the recipe stated and it was amazing. I only had to change a couple of things based on what I had in the pantry. I used Romano beans instead of black beans, and 1 can of Furmano's tomatoes-28 oz (from the States), 1 can of Primo Recipe Starters diced tomatoes with basil and garlic-not 28 oz, maybe 20 oz. (sounds gross, I know, but it's all I had and it worked) and a small can of Herdez salsa with green chilies-210 grams (7 ounces). That's what I had on hand and the dish was a hit. Will definitely make again. Not sure why people thought the beer gave it a weird flavour, maybe they didn't cook it long enough???

Reviewed On: Jun. 12, 2009