recipe reviews for:

Chicken Casserole Del Sol

“Creamy chicken, veggies and pasta star in this one-dish meal that you can make ahead up to 24 hours in advance. Or freeze it uncooked until you need it. In place of the canned green beans, you can substitute 16 ounces of mixed veggies, frozen or thawed. If frozen, you'll need to extend the cooking time by about 15 minutes.”

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Reviewed: Jul. 3, 2011

This recipe is awesome! Will definitely make it again. The recipe states it's 6 servings but sounded like so much more. So I used half the pasta, soup, mayo, lemon juice, and curry. My finished product still made at least 6 hearty servings. Very good!!

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Reviewer:

Swtpea22

Reviewed: Nov. 6, 2010

We absolutely love this recipe! In the cooler months we prepare it about once every two weeks. We double the corn flakes on top and instead of cumin we use creole seasoning. Wonderful recipe...thanks so much for sharing it!

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2 users found this review helpful

Reviewer:

WendiSpicher

Living In: Lock Haven, Pennsylvania, USA

Reviewed: May 4, 2010

It was pretty good, very creamy. I also used Ritz crackers instead of corn flakes and used whole wheat rotini pasta and the frown veggies. Next time I think I'll mix some cheeses into the mixture (aside from the topping) just because this was the yummiest part. Hubby loved it and makes good leftovers!

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Reviewer:

anaelisa80

Cooking Level: Intermediate

Home Town: Calexico, California, USA

Reviewed: Sep. 11, 2009

This was delicious! I did not have the right soup, so used 1 can of cream of celery & 1 can of brown chicken gravy. Next time I'll use the cream of chicken to see if it's even better. I took the submitter's alternate suggestion of mixed vegetables and divided it into two 8x8 pans -- one for home & one for another family. I baked it covered for 30 minutes & uncovered for 10 to crisp up the topping. It was loved by all, including the non-vegetable eating kids, one who even asked for seconds.

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4 users found this review helpful

Reviewer:

BJS

Cooking Level: Intermediate

Home Town: Abington, Pennsylvania, USA

Living In: Lilburn, Georgia, USA

Reviewed: Mar. 23, 2009

Love this... I got this recipe a long time a go and make it almost once a month. I use fresh brocolli instead of green beans, and use healthy choice (low sodium) cream of chicken soup. Family and 2 year old gobble it up! Makes great left overs too!

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BellyBop

Reviewed: Feb. 11, 2009

I have to be honest - I fully expected to dislike this dish and made it because I couldn't think of what else to make. It was actually good!! My 9 year old had 4 helpings. Even my casserole-hating husband was full of compliments. Made it just as written except with 1 can cream of chix and 1 can cream of mush soup. Will definately make again but may try experimenting with a more low cal/fat version.

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Reviewer:

OneBiteRule

Cooking Level: Intermediate

Reviewed: Jan. 25, 2009

Family favorite! Many requests for the recipe.

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2 users found this review helpful

Reviewer:

Kelly D

Cooking Level: Intermediate

Home Town: Chico, California, USA

Living In: Reno, Nevada, USA

Reviewed: Aug. 26, 2008

I was quite pleasantly surprised. I looked for a casserole recipe that was quick and I was able to throw it together and bake while other things were going on. This was it! I made some subsitutions like others-I didn't have curry, so I used cajun seasoning (yum!), one can of cream of chicken, one can of cream of mushroom, and crushed butter crackers on top. It cooked up very well in the time indicated and provided great leftovers! Thanks a bunch.

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