Reviewed: May 10, 2012

I just made this for dinner last night and it turned out great! My fiance loved it. Since it is just the two of us, we have enough to take for lunch. I am eating it right now at work and it tastes even better for lunch the next day! Thanks for the great recipe. I did however use condensed cream of mushroom soup with roasted garlic instead of the regular soup. Don't know if that made any difference but it tasted great!

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1 user found this review helpful

Reviewer:

StephChia221

Reviewed: Feb. 17, 2012

This is a very tasty dish. One of the ladies in the office makes this, and tops it with stuffing mix, and cheese about 10 minutes before it is done. It adds a great flavor to the dish. If you do not like stuffing, just leave it off, and top with cheese, olives, and tomatoes.

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Reviewer:

mspontiacg6

Reviewed: Oct. 9, 2011

This is a family favorite! I've made this several times and my sister even made a several trays for my wedding shower. I do add garlic to the chicken when cooking it but that's the only change.

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2 users found this review helpful

Reviewer:

chol1024

Cooking Level: Intermediate

Home Town: Warren, Michigan, USA

Reviewed: Aug. 7, 2011

This recipe was awesome. I did saute the chicken with onion and garlic, and seasoned it with salt and pepper. Increased the mozzarella from 1 1/3 to 2 cups. Used reduced fat ricotta and mozzarella and it came out FABULOUS. Will definitely make it again. Thank you for the recipe.

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3 users found this review helpful

Reviewer:

Tashvyn

Reviewed: Feb. 19, 2011

Very good. I followed the advice of others and cute the soup down to 1 can. The only other thing I did was use wheat noodles, they are a little hearty than regular noodles so I didn't have to worry about it being watery. It was a hit here at our house.

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3 users found this review helpful

Reviewer:

mom2twins

Cooking Level: Intermediate

Living In: Fayetteville, Arkansas, USA

Reviewed: Jan. 12, 2011

Just a hair bland and 2 cans of condensed soup was too much. Will definitely doctor it up with garlic and pepper next time and cut a can of soup out of the recipe.

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5 users found this review helpful

Reviewer:

scruffyandstuff

Reviewed: Dec. 30, 2010

I love this recipe, and have made it dozens of times for friends and family. I did make however use fresh spinach instead of frozen. I love black olives and mushrooms, and so I added them too. Delish, everyone always wants more! I do always have a little leftover of the mix so I end up making some quiche with that and works out yummy.

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9 users found this review helpful

Reviewer:

Caro62

Reviewed: Nov. 3, 2010

I made a version of this only I used 2 jars of alfredo sauce, didnt have any spinach so i left that out and sprinkled the top with a little paprika, it turned out delicious, hubby took leftover to work 2 days in a row for lunch!

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5 users found this review helpful

Reviewer:

trishdadish

Cooking Level: Intermediate

Home Town: Athens, New York, USA

Reviewed: Oct. 19, 2010

I really enjoy this recipe!! I did make changes though. While I like spinach, the rest of the family does not, so I sauteed minced fresh onion, a heaping tsp of minced garlic and two chopped carrots and used that in the place of the spinach. I also used two rounded tablespoons of pesto in the ricotta mixture AND used two mesquite marinated chicken breasts instead of plain. I too found the cheese/soup mixture too liquidy and only used one can of soup. Hope this helps!

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5 users found this review helpful