This was to die for! I made the recipe as stated, save for some untoasted coconut between the two layers. I used reduced fat Cool Whip. The custard took about 45 minutes for me to thicken up, which was worth every single minute of whisking time. This is going in my arsenal of recipes!

Reviewed On: May 10, 2009

This was amazing! I'm a vegetarian (cooking for a household of meat eaters) so I substituted the chicken stock with vegetable stock. I ended up doubling the sauce and I'm glad I did. I was cooking for six, but doubling it was definitely needed. I added onions and upped the garlic as a personal preference and mushrooms as well--half diced up, and half sliced. I cooked the chicken before everything and let it rest while I started the sauce. I sauteed the produce and the sun dried tomatoes in the chicken skillet and moved it to the saucepan and then followed the recipe as stated. I was originally going to use whole wheat fettuccine, but at the last minute decided to use white, and I'm glad I did. The subtle nuances of this amazing sauce would be masked and subdued by the whole wheat pasta. I did, however, save on some calories and fat by using half and half instead of heavy cream and low sodium vegetable broth. I garnished the plates of those who wanted it with Romano cheese. It was divine! I will definitely, DEFINITELY be making this again!

Reviewed On: May 10, 2009

Did take a lot longer to cook than it said, about an hour and could probably use 15 more minutes to have all the potatoes tender, but was pressed for time. I used a combination of olive oil and butter. Amazing vegetarian dish!

Reviewed On: Sep. 25, 2008