I think the best thing about this recipe is that it's a solid, re-workable one. Not being a huge fan of mayonnaise, I only used 2 tbsp of it, and mixed that with 4 tbsp of lite sour cream. I sauteed my onion in olive oil, and added in one teaspoon of dried basil, black pepper to taste, and a crushed clove of garlic. By precooking my onion and reducing the mayonnaise, I cut the cooking time down to 25 minutes. I used fat-free cream of chicken soup, and I think just about any cream based soup would work well with this dish. I didn't have water chestnuts, which I love, so I used mushrooms instead. No crunch, but lots of flavor. Finally, I didn't have corn-flakes, so I used cornbread stuffing mix, which was a delicious replacement. I DO love a recipe that can successfully be altered to suit my own taste. Everyone in my family loved this, even the kids (though they picked around the mushrooms). I will make this again and again. The only reason I gave it 4 stars is because I changed the recipe so much, but again, I think the flexibility is one of the recipe's best qualities.
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