Queens, New York City

I did not follow the recipe exactly: I swaped the flour, butter, and chicken broth for cream of chicken and mushroom. Instead of white meat chicken, I traded in dark meat chicken. I layered macaroni dumpling noodles on the bottom, the sauteed chicken and veggies in the middle, and spread the cream of chicken and mushroom over top. I baked it for about a half hour at 300 degrees and then sprinkled some cheddar to melt. It turned out yummy! Great recipe!

Don't know about the reviewer who didn't like the Avocado - unless I read it wrong, Avocado isn't called for in this recipe. Anyway, I taste tested the dressing before and after adding the basil. Even though I'm a huge basil fan, I think I liked the dressing better without it. Since basil is not a traditional BLT ingredient, I'll omit it next time. Also, we usually don't have croutons on our salad, so I decided to add the salt, and pepper to the prepared dressing. The whole tsp of pepper was great, but the tsp of salt was too much in combination with the bacon, which is already fairly salty - I added more mayo and some milk to compensate. Next time I'll add the salt to taste. Please note my rating of 4 stars was not because of the revisions I made to this recipe, but because I thought the dressing, prepared as directed, tasted better without the basil.

Excellent - not a drop was left in the bottom of the serving bowl. Caution: don't pour the dressing on until serving time; the spinach will wilt after being in contact with the dressing for 20 minutes or so.