I opted out of the ground beef and substituted a can of black olives and a can of mushrooms that I minced. I added a little extra sauce as per other recommendations. My problem was that I did not have very much cottage cheese or mozzarella for each of the layers. I backed for a 1/2 hour covered and 1/2 hour uncovered. I thought it was very good and my fiance liked it too. It was good and not too difficult to make but it didn't really "wow" me either.

Reviewed On: Mar. 19, 2007

This soup was amazing. I made several adjustments after reading a handful of other chicken soup recipes. I substitued chicken broth for the water and the bouillon cubes. I doubled the vegetables and noodles which were whole wheat. I put in some green onions, fresh parsley, whole garlic cloves, and poultry seasoning. It had great flavor and wonderful consistency.

Reviewed On: Mar. 13, 2006

I served this recipe to a about 12 people this evening and everyone loved it. I didn't think it required too much time either. I recommend tenderizing the chicken breasts with a mallet of sorts before inserting the ham and cheese, it made them flatter and easier to work with. The wine sauce was great and the flour/paprika coating was just right. Definitely a keeper.

Reviewed On: Sep. 18, 2005