Very impressed with the excellent flavor. I would not have thought to use thyme but it adds a great note to the soup. Once you get past peeling the pumpkin, not my favorite kitchen task, it is easy-peasee to make. Thanks for a wonderful recipe.

Reviewed On: Oct. 21, 2009

I always chuckle when folks totally change a recipe and then say they loved it, but I am going to do it now. I read a review that said to add sun-dried tomatoes, so I did. Then I saw a pint of cherry tomatoes sitting in the fridge and decided to throw those in. First, I cooked the cherry tomatoes separately with some oregano. Once they had popped I mashed them and added them to the chicken. Finally, I added the cream, actually fat free half-n-half, and the parmesan cheese. We loved it. Very tasty. My husband told me to take the serving dish of pasta off the table before he ate it all!

Reviewed On: Apr. 27, 2009

This is a recipe I have been making for years and we all love it. You definitely must cover the dish for baking.

Reviewed On: Jan. 18, 2009