Pretty good! I liked this, but my fiance didn't at all. I pretty much followed Steph's directions to the letter, except for making a few changes of my own. For one, I 1/2'd the recipe (expecting leftovers). I STILL had TRIPLE the amt. of food I thought I'd have - which is too bad since my fiance won't eat the leftovers.... My only other changes were omitting the mushrooms (we don't like them), subbing a pre-purchased rotisserie chicken & adding a can of cream of chichen soup (didn't seem creamy enough w/o it). I also boiled my spaghetti in chicken broth (i.e. what I had left in my fridge + 2 (14.5 oz.) cans + enough H2O to fill my lg. pot - ~ 2 fulls cans worth) to compensate for not making my own as directed. I used the leftover broth to moisten everything, but didn't need much of it. While I liked this, I wouldn't make it a "regular" on my menu rotation. If I were making this for myself again, I think I'd use cream of mushroom soup instead of cream of chicken. I'd also use the sc method PODGER1 suggested. Served w/ biscuits, this was a filling meal. Thx. for sharing, Stephanie :)
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