I also doubled the soup

I thought the recipe was very good but doubled the soup so oiit wasn't dry. Very tasty!!

This was Great I put more Parmesan cheese and real garlic, instead of powered. My hard to please family had 2 servings.

This was delicious but indeed very bland. I knew it would be, so that was no surprise. A great way to get green veggies into little tummies :)

Great recipe! Very yummy!!!Modified it, didn't use frozen veggies. Instead, sauteed 1/2 cup of chopped onions, 1 tsp crushed garlic, about 3 to 4 cups of fresh sliced mushrooms for a few min. Drained all the liquid added the raw chicken and cooked for about 3 minutes. Then, I added almost 1/2 cup of parmesan cheese, milk (with 1 - 2 tsp of corn starch mixed in as I didn't know if it would be thick enough) and cream of chicken soup, as I didn't have mushroom soup on hand, mixed it really well. Added drained spaghetti (cooked just past the al dente stage or about 3 minutes less cooking time) and cooked until hot. Then I placed it in a 8" x 8" glass cooking dish that had been sprayed with vegetable spray. Placed crack pepper on top as well as about 1 to 2 tbsp of parmesan cheese and put in the oven for about 10 min. on 350 degrees & then broiled it for about 5 min. until the top was browned & the noodles came out crispy on top. This is a great dish where you can double the size, use as a make ahead meal & freeze it without baking and also put in smaller containers to reheat for lunch - much better & cheaper than the frozen store bought stuff. Just serve with a side salad, dinner roll and some dairy product and what a healthy meal. If you're a cheese lover like hubby & I , just watch the calories, I used a light version of parmesan. Recipe is a definite keeper! Off to the store to get more soup, chicken & mushrooms so I can make ahead to put in the freezer! Thanks! Note: If f

I cooked the chicken in a skillet first with a light spray of Pam. Removed the chicken, and then cooked the sauce and veggies (fresh veggies) in the same pan. It helped with the flavor, but was still a little bland. Added parmesan to garnish. I think with a few modifications this recipe could be a real winner.

I did change the recipe a bit and it is quite lovely. I added browned 1/2 pound of sliced fresh mushrooms, some 1/2 and 1/2 cream and a couple of dashes of dried tarragon. I think you will find with these changes that the recipe rocks. Good luck and do try it again, Bev

... egg noodles ... ?? The recipe ingredients says spaghetti and the two are actually NOT the same (egg noodles are something used in Asian cookery so I assume that the pasta is what was meant to appear in the ingredients list)? Anyway - please, please consider using salty in cooking the pasta. It is still healthy as the salt merely flavours the cooking water and provides a hint of seasoning ... without it this recipe is too bland and could really do with something to flavour it. Alternatively, use a little homemade stock to cook the pasta.

This was quite tasty, but don't know if I would make it again.