I'm giving this a 4 because it's good to start with and build on it.
My changes/substitutions: 3 c. of cooked diced chicken. (I buy frozen bags of diced white meat to save time.) 10 oz. of no-yoke egg noodles. Instead of the mushroom soup, an equal amount of leftover chicken gravy I had and a sm. can of sliced mushrooms drained. Like many others, I add veggies - about 1/2 bag of a broccoli/carrot/cauliflower mix. I added a small jar of pimento well-drained for even more color. 2 stalks of celery - I saved the widest part of each and just sliced the rest into not too skinny U's. I added it for the color, flavor, and crunch. (Water chestnuts would have added the same crunch - but I was out.) I used fat-free sour cream, and the Healthy Request cream of chicken soup. I also added about 3/4 c. of shredded, sharp, white cheddar cheese. In addition to the salt and pepper, I added 1 Tbsp. of minced onion.
I had no "buttery crackers". Instead, I used 3/4 c. seasoned bread crumbs, 1/4 c. dried parmesan cheese (ie. Kraft)with some paprika and parsley for color. No BUTTER!
I increased the baking time to 50 min.
With all these changes it was a 10! The colors were gorgeous. The flavors and textures were good enough to upgrade this to a "company" dish. This made a very generous 9X13 casserole.
A good basic recipe that you change to suit your family's preferences and tastes. For those reasons - it's a keeper.
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