This is a great basic recipe but too many changes are required to merit a higher rating. Dryness can be fixed with less thickener - just add flour little at a time until desired thickness. No need to make more sauce. Add garlic powder and thyme for more flavor. Mix sauce with chicken before pouring in shell. Slower, lower baking worked well, too: 375 for 45 mins. Brush lower shell with egg white and bake for 5 mins. before adding chicken mixture to prevent mushiness. Also, I made mine dairy free with Earth Balance and rice milk. Worked perfectly.

Reviewed On: Jan. 7, 2012

Great, easy, delicious! I used fresh thyme from my garden and cooked with a bay leaf. Very satisfying!

Reviewed On: Jul. 20, 2011

Turned this gluten and dairy free by substituting GF all-purpose flour (add 1 tsp. zanthum gum) and almond milk. Added spices as recommended in other reviews. Yummy! Next time will add baking soda and use all 6 eggs (only used 4) to get more fluffiness as was dense because of GF substitutions. Family loved!!

Reviewed On: Jun. 12, 2011