I rated this 3 stars for the original recipe. I made this "as is" per the recipe and found it good but not great. It is good as a base recipe and an easy recipe for someone who wants to try their first "white sauce". Thank you Mary for the recipe and time spent. I'm not so vain to say that my version is better, but it did work for my family and my tastes. I read a lot of reviews about this recipe and incorporated them into my second try. Very little I did was not in the other reviews. My changes included: using 1TB olive oil to sautee 1/2 small onion and 4 cloves garlic chopped; added 3TB butter and 1/4 C flour; added 1 can chicken broth and 1C heavy cream to roux; added 2TB dry sherry and pepper to roux; added 1 8 ounce pkg of sauteed sliced baby portabellos and an 8 ounce pkg prepared spaghetti and 2C chicken; added 1/4C fresh shredded reg-parm cheese to mix. I put 1/4C reg-parm cheese mixed with italian style bread crumbs on top and baked. I used store bought rotisserie chicken. I would not do that again. Very salty. I hope this helps someone.
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