Reviewed: Apr. 25, 2013

I have never contributed before but this is a recipe that I have been serving for a very long time and when the kids come home they always request this dish. When I am doing it for a special dinner I don't worry about the calories but for a regular meal I always use the light soup and Mayo. I have been making this recipe for 35.

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Reviewer:

jannet55

Reviewed: Apr. 4, 2013

Very good! Next time I make this, I will mix all of the layers together, except for the cheese on the top. I used less chicken, but left everything else the same.

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Reviewer:

jennifer_a00

Cooking Level: Intermediate

Home Town: Rancho Cucamonga, California, USA

Reviewed: Mar. 21, 2013

With just one can of soup, this recipe is pretty boring. I added a can of cream of chicken on top of the mushroom. I also sauteed the chicken in chunks instead of boiling. I left off the stuffing mix. It was okay. Not something I'd make again.

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Reviewer:

remorgan2

Reviewed: Mar. 18, 2013

Used two cans of soup and increased the stuffing. This was an easy and excellent dish. My husband and I could have eaten the whole casserole. Will definitely make again and share this recipe with my "what to make for dinner" friends.

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Reviewer:

catwarner

Reviewed: Mar. 12, 2013

This recipe was easy and delicious! The direction to boil the chicken was fantastic, it turned out perfectly. It's creamy, and has just the right amount of crunch mixed with meat and veggies.

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Reviewer:

Ann

Reviewed: Mar. 6, 2013

Added an additional can of creamed chicken soup and used crushed Ritz crackers mixed with some melted butter for the topping. It was good. Husband had 3 servings!

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Reviewer:

zamfam

Cooking Level: Intermediate

Home Town: Eastlake, Ohio, USA

Living In: New Philadelphia, Ohio, USA

Reviewed: Feb. 24, 2013

Next time I will use a smaller pan. I sprinkled the top with bread crumbs instead of stuffing which is probably why it looked so thin in the 12 X 18 pan. I will also take the advice of other reviewers and pan fry the chicken, add onions (green onions sound like a really good idea) and thin the soup with milk rather than mayonnaise. My menfolk liked it and i'll keep the recipe with my revisions.

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Reviewer:

vera's daughter

Reviewed: Feb. 23, 2013

My Mother used to make this with leftover baked chicken. I always remembered her using sour cream. As I was following this recipe, it seemed like it would end up a bit dry, so I went w/ my instincts and added about a cup (maybe a little more) of low-fat sour cream to the sauce mixture. I also added minced garlic, green onion, and a pinch of seasoned salt. It turned out delicious.

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Reviewer:

megatron

Reviewed: Feb. 21, 2013

It was good, but absolutely pan sautee the chicken until browned, (who wants boiled chicken) and double the soup and MILK not mayo, and kick up the cheese to taste. Comfort food :)

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Reviewer:

TerriM

Cooking Level: Intermediate

Home Town: Islamorada, Florida, USA

Reviewed: Feb. 20, 2013

Would this not be a great way to use up left over turkey? This is what I will do tonight as I still have frozen cooked turkey in the freezer from Christmas. Thanks!

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