Yummy. I used 2 lbs of chicken and 16 oz of noodles to better suit our tastes. I used low sodium soup, low fat sour cream, and reduced fat Ritz. I mixed the sour cream into the body of the casserole instead of into the crumb mixture. For the seasoning, I used some dried herbs, dry mustard, a little curry, and black pepper. Also added sauteed mushrooms and frozen mixed veg. A lot of changes, but that's the way I cook -- look for a basic recipe and improvise. I think this is a very good basic recipe.

Reviewed On: Jul. 4, 2006

Simple and great. I had a huge horseradish root, so I quadrupled the recipe, expecting to give most of it away, but we ate it all up in no time.

Reviewed On: Mar. 30, 2006

Fantastic! Just like mom used to make. I used Arrowhead Mills whole wheat pastry flour. Perfect, light, and fluffy -- not heavy like some whole grain pancakes.

Reviewed On: Mar. 19, 2006