I was surprised by the high reviews of this recipe. It is not a bad recipe in terms of convenience and overall taste, but the amount of processed cheese, canned chicken and soup make for an highly unhealthy meal to provide adults, much less children. By substituting lower fat shredded cheese instead of the processed "cheese loaf" and real chicken instead of canned chicken (for convenience try shreding with a fork or chopping into chunks a portion of a pre-cooked rotisserie chicken readily available in many grocery store), and if you're going all the way, don't use the cream-based soup and instead get the moisture and liquid equivalent from petite-cut canned tomoatoes (not drained).

Reviewed On: Apr. 5, 2009

This is a relatively quick recipe to prepare, and I am always very pleased with the results! The cajun seasoning can of course be altered to suit tastes - I use 2 heaping tablespoons and it has a nice kick. I have also used Cajun marindae/rub paste when I was out of the dry seasoning...either works just great! I ususally divide the butter in half and use some for the shrimp and then after removing the shrimp add the remaining butter and melt, then add the flour and seasoning...this eliminates the floury/gravy taste. I've used skim, 1% and 2% milk...and found very little difference in the taste, so if you are looking to reduce fat, try skim milk. Thanks for sharing the recipe!

Reviewed On: Oct. 4, 2008