I tried this with no modifications the first time; it was too bland. The second time I used some other reviewer's tips and the result was nothing short of fantastic. I used a whole rotisserie chicken, one 8oz pkg low-fat cream chz, 1/2 cup mayo & 1/2 cup sour cream for the dressing, and I added 1 tsp minced garlic, 4 chopped green onions, 2 finely chopped celery stalks, some chopped dill, rosemary and salt and pepper to taste. I let sit overnight, and for my party the next day, I heated flour tortillas and rolled them up with the chicken salad inside. Then I cut the rolled tortillas into finger food as an appetizer, and it was a huge hit!

Reviewed On: Jan. 28, 2009

I wanted to make my elderly egg-loving father some deviled eggs for Easter, and I couldn't find my late mother's recipe. My husband and I searched for the best deviled egg recipe on this site. One weekend we tried 10 recipes and this was the tastiest. The only thing I added was a dash of Worchestershire sauce - don't add too much, though or that's all you'll taste. I'd estimate we added 1/2 TBSP. Fabulous taste all the way around - thanks Sara!

Reviewed On: Mar. 18, 2008

Great recipe...by following other reviewer's suggestions and changing/adding a few other things on my own, this is a keeper! For starters, I used at least 10 oz's medium-width egg noodles, 2+ cups chicken, and only 1 cup sour cream. Next time, I'll try 1/2 cup sour cream and 1/2 cup cream of mushroom soup to cut down on the fat a little. Along with the onion, I sauteed a small (1/2lb?) box of white mushrooms. I didn't have straight oregano, so I substituted 1 tsp Italian herb mix, along with white pepper, red pepper flakes and seasoned salt to taste. Along with the simmering chicken mixture, I added 1/2 cup canned corn and 1TBSP flour to thicken. Thanx to a great reviewer's tip to speed the recipe up a bit, I did mix noodles, chicken mixture and asparagus all together before adding to the casserole dish;I only added 1/2 lb or so of asparagus because I wasn't sure if my husband and I liked a whole 1lb.! I topped it all off with a Parmesan/Monterey Jack cheese combo and breadcrumbs. It barely fit in a 2 quart casserole dish but aluminum foil lightly folded around the top and edges helped! After cooking it for 30 minutes, the asparagus was still quite crisp, which some people love, but I left it in for 5-10 more minutes...really tasty. Thank you!

Reviewed On: Mar. 29, 2004