My family loved this - even my hubby who is NOT a chicken/alfredo fan at all had two big helpings. My son said it tasted like something he would get at a restaurant. The only things I did different - I cooked the chicken breasts all day in my slow cooker so I shredded the chicken rather than cutting into cubes. I think that really helped it hold the sauce & cheeses. I don't care for crushed tomatoes so I used some that were diced and in garlic and olive oil (drained first). I used bow-tie pasta because I had it on hand. I planned to halve the pesto based on other reviews, but I forgot. However, my family thought it was just fine with the full 15 ounces. It made a large 9x13 baking dish full (like lasagna) so there were plenty of leftovers for everyone's lunches. This is a keeper!

Reviewed On: Feb. 1, 2012

This was delicious! Made as directed but added about a cup of oatmeal as other suggested. Next time I think I will leave out the ground ginger because I really didn't care for the taste it added. That will make it 5 star in my book. It makes a lot of topping even in a large 6 quart slow cooker. Two hours on high and an hour on low with the lid crossways made a nice crispy topping. Can't wait to make again!

Reviewed On: Oct. 9, 2011

My first try at Red Beans & Rice! My husband and son said this was fabulous. A little spicy for me, but I forgot to fix the cornbread that would have balanced it some. Added some diced ham slice that I had leftover & I thought it needed some salt. My husband wanted it to be more gravy-like so I added a little instant flour & water which thickened it perfectly. Makes a lot & I'm sure I'll be making again.

Reviewed On: May 7, 2011