Reviewed: Mar. 2, 2009

D-E-L-I-C-O-U-S!! Based on some prior reviews, I made some minor adjustments. Without these adjustments, it would still be great though! I cooked the chicken in chicken broth and added some garlic pepper/salt. Then I cooked the pasta in the broth when the chicken was done. I ended up spending the time to shred the chicken, which was GREAT! Time consuming, but worth it! I cooked a 1/2 package of mixed veggies in with the same broth from the pasta and chicken. I took one reviewer's advice, and used 1/3 c. of the Shake & Bake (Italian) crumbs, and 2/3 c. Ritz crackers, for the topping. DEFINITELY use the Shake & Bake!! Made the difference!! I put the Ritz crackers in a plastic baggie, and smushed them up, and used the side of the blade of a large butcher knife, to rub over the plastic bag. It turned out fabulous, and will definitely be making it again!!

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Caroline L.

Cooking Level: Intermediate

Living In: San Rafael, California, USA

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Reviewed: Feb. 28, 2009

this was really good. I added some grated swiss cheese that I had on hand to the casserole. I also tossed in some peas. I added leftover parmesan cheese to the topping as well as a little garlic powder and parsley. This was also good the next day.

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stacy32670

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Sparks, Nevada, USA

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Reviewed: Feb. 21, 2009

This was a great recipe for our family. I only had three chicken breasts, so that was lacking in my dish. Be sure to use amount of chicken called for. It is creamy and has a nice overall flavor. I wouldn't add any extra salt. I think this recipe is a great comfort food. Everyone liked it.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2009

I ate so much of this i feel sick now! I pretty much followed the recipe as is except for a few minor things. I added a onion, carrots, celery, bay leaves, and some peppercorns to the water i boiled the chicken in. I also added broccoli and Paula Deen's house seasoning to the casserole. I didn't have any ritz so i used seasoned bread crumbs. This was really good! It didn't taste like i expected it to though. after tasting it I think instead of the broccoli, peas would be a better choice. I will definitely make this again, but most likely when i already have leftover chicken. I buy my chicken breasts frozen so it was a little time consuming.

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Samantha Calloway

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Fayetteville, Tennessee, USA

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Reviewed: Feb. 19, 2009

This was awesome. I added some sweet, steamed peas, and it tasted out of this world.

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Chris C.

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2009

Okay, this recipe was a real meal saver. With almost nothing in the way of groceries in the house and me not wanting to go to the store (shocking, right!?) this recipe sure came in handy. I did have to admit that I had to alter the recipe a bit just because of what I had or did not have on hand. I did add some garlic powder and onion powder to the chicken breasts as they cooked. I sauteed some onion, used 1 can of cream of chicken soup and 1 can of cream of celery and had to use 8 oz of cream cheese and 3/4 cup of milk. I also added some shredded cheddar cheese and some frozen peas. I did top this casserole with the cracker crumbs and a few very small pats of butter. This was not exactly the healthiest, but it has to be better than fast food, and it tasted waay better too! Everyone really liked this, and had seconds and thirds. Served with a tossed salad, this was a good, thrown together, easy and yummy meal!

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GoPenguins87

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 2, 2009

It was pretty good, I would definitely make again! I didn't change anything, but next time I will just crumble butter crackers on top as I'm serving so that the rest can be free of mushy crackers when they become leftovers.

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Liz

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Reviewed: Feb. 1, 2009

GREAT! My family loves this recipe.

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CBELLESTRI

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Reviewed: Jan. 28, 2009

I should probably not even review this b/c I made so many changes - but with the changes it was so good! I added: 2 cloves minced fresh garlic, used 2 cans cream of mushroom (no cream of chicken), 1 cup of skim milk, 1/3 cup mayo, 2 tbsp dry minced onion, 1 large can sweet peas, 1 8oz. block of cheddar cheese (shredded and mixed in), of course the sour cream and 2 tsp of dry onion soup mix. BF loved it, and so did I.

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katyfirebird

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Reviewed: Jan. 28, 2009

This was excellent! I was hesitant to use the canned soup, but after it was baked you couldn't even tell. I also added frozen mixed veggies and only 3 chicken breasts. Will make again.

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CANDY88

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 28, 2009

I'm 8 months pregnant and my stomach has been very picky, almost as picky as my 2 year old. This dish was so good I made it again after it was gone. My 2 year old loved it. We added peas to it and it tastes great!

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amandaflaherty

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Reviewed: Jan. 26, 2009

This definitely has potential ... I used 1 can cream of chicken, 1 can cream of onion and used crushed herb croutons mixed with melted margarine for the topping. I won't use them again, a bit too much herb seasoning for me. I'll definitely use more cheese next time (I just sprinkled some on top) and use less noodles. But a keeper for sure!

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RebeccaW

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

We loved this recipe. We added Green Chiles because they sound good at the moment. Thanks for the Recipe.

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The Jones Family

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Reviewed: Jan. 21, 2009

This was very good, even my pickiest child ate it! I added a little parmesan and asiago cheeses.

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Kristy

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

So far, I have made this recipe twice. The first time was exactly as written. Yummy. Very yummy. Creamy and delicious. The cracker crumb topping makes this dish. So good. The second time, I made a few changes. First, I used rotisserie chicken from the supermarket. Secondly, I cooked some finely chopped carrot, onion, and celery in some chicken broth. When it was ready, I added some water and tossed in the noodles to cook. I also added some leftover cooked broccoli. The last addition was to put some cubed Velveeta on top of the dish before I added the topping. Delish. This is a five-star casserole however you make it.

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Phyllis

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Reviewed: Jan. 15, 2009

My whole family loved it!!

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Tammy Torres

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: St. Charles, Minnesota, USA

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Reviewed: Jan. 9, 2009

Pretty good and very easy for a no fuss meal. I added peas and some garlic powder and onion powder. Great for my picky son.

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jilldo

Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA

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Reviewed: Jan. 8, 2009

I made this for dinner last night. It was excellent. I used a whole can of cream of mushroom soup instead of a half, and added carrots, celery, and peas. I also put a little bit of velveeta under the cracker crumbs. My hubby ate this up!! Very yummy!

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Elissa

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Reviewed: Jan. 5, 2009

Great recipe, Dawne, thank you!! I did a few things different (sauteed chicken with 1/2 cup diced onions, and a jar of mushrooms). I cooked the egg noodles in chicken broth - and kept everything else the same! This is wonderful comfort food...I am eating it for breakfast right now, and my twin 4 year olds (who are very picky) really enjoyed this! This one is a must...and a keeper!

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tiffkearney

Cooking Level: Intermediate

Home Town: Springfield, Pennsylvania, USA

Living In: Leavenworth, Kansas, USA

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Reviewed: Dec. 30, 2008

I very rarely make casseroles because it so hard to find one that everyone in my family will like. I made this on Christmas Eve before church and EVERYONE loved it! I only subsituted the mushroom soup for cream of celery because the kids don't like mushrooms. I was so glad to hear them saying "You have got to make this again, Mom!". It is definitely a keeper. Thanks for the great recipe!

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