Crockpot variation: I put all the chopped veggies in the bottom of a crockpot, laid whole chicken breasts on top, whisked the flour and spices into some of the broth and poured that over top followed by the rest of the broth, milk and butter. I omitted the cheese and used soy milk and Earth Balance due to a milk allergy, but it was still really good. After about 5 hours on high, the chicken fell apart and I easily shredded it with a fork and knife right in the crockpot. I cooked the noodles and stirred them in right before serving.

Reviewed On: Dec. 2, 2008

Amazing with the following changes: only 1 scant cup white sugar mixed with the fruit and double the butter to 1/2 cup for the topping (actually, I used Earth Balance since I needed it to be dairy-free). I also used frozen raspberry/blackberry/blueberry mix with no problem.

Reviewed On: Jun. 27, 2008

I made this with dairy-free substitutions and it was still amazing. I used dairy-free margarine and soy milk, then instead of the cream of mushroom soup, I added mushrooms to the vegetable mixture before blending and just increased the milk in the cream mixture by 10 oz and increased the flour and margarine accordingly. Also added some leftover chicken and used the wine - definitely a keeper!

Reviewed On: Jan. 2, 2008