Reviewed: Sep. 16, 2009

The only thing I did different was use Cheddar. Was a little runny, but I served it over rice so that was perfect.

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Reviewed: Aug. 27, 2009

Good comfort food. I cooked the chicken before I added it to the casserole. Otherwise, I made it according to the directions. I would make this one again.

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jamolsky

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Reviewed: Aug. 27, 2009

My husband and I enjoyed this a lot! I used cheddar instead of the jack. I've made it twice. Last time I made it my husband was like "we should have this more often" : )

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DashNrecipes

Cooking Level: Beginning

Home Town: Plattsburgh, New York, USA

Living In: Avoca, New York, USA

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Reviewed: Aug. 21, 2009

I always add 90 sec rice

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75206

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Reviewed: Aug. 14, 2009

Excellent! In addition, I added 1 cup of rice, fresh baby carrots, onions and green peppers to the mix and sprinkled the top with bread crumbs. I will definitely be making this again!

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Ashley O

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Reviewed: Jul. 25, 2009

This was sooo good. I rarely write reviews but this called for it.I did as others and pan fried the chicken and boiled the broccoli. Omited the basil and voile...I did bake in the oven for 25 min to get all the juices flowing together and it turned out beautiful....thanx. I also dont like mushrooms but didnt taste it when cooked...

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triesall

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Reviewed: Jul. 14, 2009

This was super easy & very tasty! I added some crushed red pepper for a little extra zip, and it went fabulously! I only baked for 30 minute & it was perfect!

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CollegeKay

Home Town: Houston, Texas, USA

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Reviewed: Jun. 24, 2009

This recipie was pretty good, I only made a few changes and everyone cleaned their plate even my picky eaters.

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lynsey

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Reviewed: Jun. 18, 2009

This is a great recipe and has become a standard at my house. I do use fresh broccoli, add mushrooms and frozen peas, omit basil and cover while it cooks. Then I boil some wide whole wheat egg noodles and mix it all together. YUM. :) THX for the recipe

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Billie O'Bryan

Cooking Level: Intermediate

Home Town: Buffalo Gap, South Dakota, USA

Living In: Sandy, Oregon, USA

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Reviewed: May 30, 2009

I cook a lot of time-consuming dishes (quenelles, paella, layered dishes - that sort of thing), but I am looking for easier recipes as I get older. I typed in what I had in the ingredients box, and this recipe came up. It sounded too simple to be any good! However, my daughter (adult) and I liked it - and it was fast! For those who thought it was 'watery' - brown chicken well first, and cook and drain the broccoli first. I covered it with foil so top would not be too brown - used some French fried onions for top. I served it on thin noodles. Thanks for the help!

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bettyod

Cooking Level: Expert

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Reviewed: Apr. 24, 2009

This was excellent but I did change a few things, I added 3 cups of cooked penne noodles, used fresh broccoli and left out the basil. I didn't have any monterey cheese so I use 1/2 cup cheddar cheese and 1/4 cup mozzarella chesse instead. This was not watery at all but I did end up reducing the cooking time by 6 minutes since the noodles were starting to get a little too crisp (the chicken was perfect).

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lele

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Reviewed: Apr. 19, 2009

Very delicious! Followed exactly!

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kamiller

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Reviewed: Mar. 23, 2009

Enjoyed this quick and easy dish. I pre-cooked the chicken, added a tsp. garlic powder, used mozzarella instead of jack, and topped it with fried onions. Will definitely cook again!

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Ped

Cooking Level: Expert

Home Town: Blaine, Minnesota, USA

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Reviewed: Mar. 11, 2009

I made this with a few variations. I used two 13 oz. cans premium chunk chicken breast and substituted 1/2 cup plain fat free yogurt for the milk and 13oz. deluxe frozen broccoli florets and used shredded mozzarella cheese. I drizzled about a tbsp. of milk over it and then I baked it at 350 degrees for about a 1/2 an hour. Then I mixed 8 cups herb stuffing mix with 2 1/2 cups chicken broth. Spread the stuffing over the casserole and baked an additional 10 - 15 minutes. Very Good!!

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Nancy

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Reviewed: Feb. 24, 2009

Instead of cream of mushroom I used cream of chicken b/c it is what I had in the cupboard. Also, took others suggestion to defrost the broccoli & I baked the chicken 30 minutes b4 hand. I then mixed all the ingredients and baked for an additional 20-25 minutes. It turned out great. I will definitely make this again. Even my 6yo and 3yo loved it.

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jzmommie

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Reviewed: Feb. 8, 2009

This was so good! My husband and I both had seconds!

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Emily

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Reviewed: Feb. 6, 2009

This is the first recipe I've used from this website, and I got a great first impression! Me and my family are pretty picky and we all LOVED this recipe! Healthy, filling, cheap, easy, and low in calories, this was perfect for us! The jack cheese was switched for cheddar, here; I think it would've turned out better had I actually used jack like the recipe said as the cheddar wasn't pronounced enough. Also, an additional half cup of chicken was used. Other than those changes, I followed everything else.

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Foggy Pebble

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2009

Great recipe, i cooked the chicken and also added some velvita mild mexican cheese for a little kick.

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ninie

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

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Reviewed: Feb. 2, 2009

I used 1/4 cup of milk instead of 1/2 and it turns out less 'runny' and also used boiled fresh broccoli instead of frozen....it tastes good and what I like most about this recipe, it made my mother-in-law 'clean-up' the bowl.

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