This was so savored by my friend for whom I made this recently. She told me over and over it was better than La Madeline's famous Tomato Basil Soup! A compliment indeed! I added the whole "bunch" of basil leaves that I bought in a container. A bit more than 18 leaves. Just yummy! Topped with freshly grated parm. Going to make again today for another friend!

wonderful and tasty. Added cilantro and extra chili powder and some cumin. Served w/ spanish rice and corn.

I thought this was just great. I used diced tomatoes instead of stewed, plus a half a can of rotel, along with the 4 cups of water. The consistency and flavor were perfect. I also threw in some cilantro I had in the fridge. A perfect accompaniment to enchaladas and corn.

added a 1/2 block of cr. cheese/1-2 c sour cream... added to butternut squash: 3 potatoes, 1 lg. sw. potato, roasted garlic,chic. stock, 3 sm. apples, extra onion and 1 c hvy. wh. cream. Fresh mint on top would be nice! NOTE: leave part of this (maybe 1/4 of it) unpureed...or at least just partially pureed. We liked having some small chunks/texture with each bite. Top w/ nutmeg!

this has been my all-time favorite soup since I discovered it on a video put out on Dr. Mercola's website. An english lady makes it step by step and calls it Curried Parsnip Soup. It stole my heart. Her only difference is instead of using cream, use about a cup of sour cream at the end and fresh ground pepper. You can also up the curry to taste. She also uses either chicken or vegetable stock exclusively. This is so wonderful...I highly encourage you to try it...and try it my way, with the sour cream. It is the best.

I adore this recipe!!!!!

sorry, we did not care for the flavor in this.

This is basically the marvelous chicken divan recipe I make regularly and is so coveted by my family. However, I add 1 c of sour cream to the soup/mayo/lemon juice/curry layer, and this is such a must! I can't imagine it without the sour cream. I always add about 3 t of curry, since it is just so yummy and seems the perfect amount. Also, I never add the mushrooms, as I've never heard of chicken divan w/ mushrooms. I also top this with a layer of buttered breadcrumbs and then lightly cover w/ a layer of Parmesan cheese. I think you will find the breadcrumb topping makes it so much better. This is a family favorite by almost everyone who makes it!

Like another user said, this is the Chicken Divan I on which I grew up. With my changes (the same or similar to others) this dish is truly PERFECT! First, only use 2 cans of cream of chicken soup, with 1 C of sour cream, and 1 C of mayonaise. I added 3 t of curry (I simply can not imagine less) as well, and doubled the lemon juice. As for the chicken, I boil then debone an entire chicken, then shred all meat but the breast, which I save for other recipes. I also add a can of chopped, water chestnuts. If you have not tried this addition, some people say it makes the dish! Per another user's recommendation, I layered all of this over 4 cups of cooked, white rice. This just puts it over the top, as the rice is more flavorful than if served over the rice cooked separately. On top, I do a layer of buttered breadcrumbs with a light coating of Parmesan cheese. I suppose my recipe looks much different than this original now that I see all of my changes, but I will post this here in hopes it will be a blessing to someone who is wanting to make the most scrumptious dish of broccoli chicken casserole they have ever tasted!

I just made this and think it is wonderful. I will still give it 5 stars despite my additions. I doubled recipe, which I recommend for a family. Also, I used 1/2 and 1/2, doubled the vanilla, added some cinnamon and nutmeg, and cooked with a cup of raisins. I also added some cornstarch to thicken (2 t for my doubled recipe). I am sure it would still have been wonderful even without my changes, and highly recommend this recipe for a true, warm, comforting dessert. Thanks for sharing it with us.

I made these last night to go with our roast. True, the texture is different, sort of a light, spongy inside, but truly, I must say as a "roll" lover, these are lovely. My picky family loved them, the taste and texture, and the next day they are just as good. To preclude the "sticky situation" in getting them into the muffin tins, spray a metal spoon lavishly with Pam. It helps a lot. I only added 1/4 cup extra flour to this, and they were perfect. I also did 1/2 white, 1/2 wheat, with a bit more of the white. I also replaced the shortening with melted butter. I highly recommend this, as butter is both more healthy, natural and tasty!

Well, I was short on things to cook for dinner tonight and made this b/c I had all of the ingredients. Sometimes necessity produces the best and most unexpected things. First, I read all the reviews and made the following changes, which I recommend. I sauteed garlic w/ the onion. I also used about a cup and a half of Velveta. I boiled the potatoes for 10 or so min, then threw in 3/4 of a bag of frozen broccoli and cooked together. When cooked, I pureed exactly half of the soup, returning it to the pot for a good combination of smooth and some 'bites' of potato and broccoli, which makes for an interesting soup. Not necessary, but I happened to have a can of broccoli cheese soup, so I added that, as well as 1/2 or so of sour cream at the end. I seasoned with white pepper and a few dashes of cayenne. Served with Bisquick drop biscuits. Just yummy, if not low fat. This will be a family pleaser and a great soup to take to new mommies or someone just out of the hospital.

I will join the throngs and say with the rest that this was the most lovely, moist, flavorful turkey ever. I can't imagine ever, ever changing my turkey recipe after this. This was even better than the maple turkey recipe on this site. Thanks for a great Christmas turkey this year.

I'm so sorry to say, as this is my first negative review, that this was just beautiful in appearance but not to the palate. This was almost tasteless and nary a comment from my large Christmas crowd. I'm glad others have had good experiences with this. However, it did not go over well with any of us here.

I can't believe I'm just now getting around to rating and reviewing this soup. From the first time I made it, it has been my favorite. At the end of cooking, I add a pint of heavy whipping cream to give it a more creamy consistency. It is lovely. When I just made this I just used acorn and speg. squash. I also add several carrots that have been cooked till soft. You could actually add sweet potato or pumpkin to this as well. It would all work well with the flavors. Just work with what you have or what you can find. I think leeks in lieu of onions would also be very nice. I do up the curry and add a bit more cayenne and garlic. Just keep playing until you find your perfect flavor for your family. We tend to like things with a bit more kick and flavorful bite. This is great with baguette and a nice salad. Try it with the pear and roqfort cheese salad from this site (can't remember the proper name of that recipe, but it is wholly wonderful with this soup). Lastly, I much prefer this recipe room temperature, rather than heated. It is just my preference. It is also nice topped with cilantro.

I just made this for Christmas gifts, as well as for my family. It is wonderful. Here is what I did based on reviews and it was just perfect: I doubled the recipe and this was perfect for 3 mini-loaf pans. I hand chopped the cranberries (blender is broken and don't have a food chopper), which I do recommend. Also, I added generous shakes of cinnamon and nutmeg, plus a generous splash of vanilla. Yummy!

I just made this to serve with rosemary chicken the other night. It is delicious, different and so lovely with poultry. Will make again. I did as written. Don't be afraid of the minced onions and celery. It is a wonderful flavor and balance. You will love it.

We thought this was absolutely delicious. I also added a can of chicken broth and many cut potato wedges to the pan. However, I am rating it a 4 because the breasts turned out very dry, even though I cooked them breast side down. I would love someone's secret to juicy, tender breasts. Will make again,by the way, hopefully with a newfound secret to non-dry breasts. Excellent served w/ cranberry relish.

I have made this so many times that I thought it appropriate to finally write a review. As I have written on the top of my recipe card: This is especially wonderful! My modifications are per what I have gleaned from other reviewers and I think I have the perfect recipe. I do boil all in chicken broth (water w/ a boullion). I also add a few shakes of thyme, basil, & parsley and a shake of cayenne and use a bit of celery salt instead of salt. I don't use as much b/c the boullion is salty. I add several cloves of garlic, and 1 cup potato w/ the other veggies. The potato really does make a difference. Everyone is my family thinks this meal is such a special treat. Do try it...your family will thank you.

I used this brine this Thanksgiving and it was lovely. I threw in a sliced grapefurit too. The turkey I made (Maple turkey from this site) came out juicy and tender. I will likely repeat this for Christmas.