The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 27, 2008
Wonderful and easy. I found if I don't have all the ingredients it is still a great recipe that allows for improvisation!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 26, 2008
Wonderful. Left out celery (didnt have any) and cheese (we put it over mashed potatoes and didnt think it would mix well) but added corn with the carrots. We will for sure make this again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 19, 2008
This was really good. I used whole wheat noodles and the kids didn't even notice! This is a keeper. My kids couldn't get enough and say enough on how good it was. Thanks for a great recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 2, 2008
If I'm honest you could have stopped after the first step and had a really nice chicken soup but I followed the recipe to the end and it came out thick and hearty and tasty (well not as bland as I was expecting from the other reviews). I used left over cooked chicken, homemade chicken stock and used dried mixed herbs in place of the savoury.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Sep. 8, 2008
I baked a chicken a day ahead and threw in the breast meat with the veggies just in time to warm it up - you could use a rotisserie chicken also - I liked the shredded chicken. Also, I used chicken gravy mix (2.5T + 1T flour & 4T butter instead of 3) in place of the flour. It had a nice full flavor. Sprinkle some bread crumbs on top before baking if you like that texture. I'd compare this more to a chicken pot pie (with noodles vs. crust) than to chicken soup. Hearty, comfort food, but not overly rich.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: Sep. 7, 2008
This casserole was OK, but pretty bland. Before I baked the casserole I added the rest of the bag of shredded cheese to the top and a layer of crushed Ritz crackers. That made it taste a lot better. If I make this again I will probably substitute peas for the celery - just a preference - and use a LOT more seasonings.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 23, 2008
I was happy to find a casserole recipe that didn't call for soup! This is a fresh tasting, rib stickin' dish that my family loved. While cooking the cheese sauce, I added a little dry mustard and cayenne to add a little flavor and heat, otherwise I made it exactly as directed. I was afraid the casserole would be too soupy, so I let it sit on the counter for a few minutes to let the noodles absorb that wonderful cheesy liquid. Try cutting the chicken while it's still mostly frozen to make it easier. Again, I really appreciate this recipe. Since there's no soup, it tastes fresher!
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Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 9, 2008
If you're looking for comfort food, you have found it with this recipe! This was really good. Took some time for the preparation but worth it in the end. The kids enjoyed it without picking out the veggies and hubby claimed the leftovers for his lunch the next day!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 7, 2008
I have made this recipe a few times and changed the recipe only a little bit. I have added about a half cup more carrots,doubled the celery and added a few more ounces of chicken broth. I also added about a quarter cup more cheddar cheese. Oh and I use chicken tenderloins instead of breast. The chicken is so much more tender. But I must say this recipe is one of my family favorites!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jul. 13, 2008
I loved it! No perservative filled canned cream of chicken or mushroom! I saved the left overs and really made chicken noodle soup out of it. Add basil, oregano, and chicken broth. You can thicken the soup by perparing in a separate pan this: melting butter, stiring in some flour and milk (stir constantly so the milk doesn't burn) then add it to the soup. This is a great way to change this up if you have a husband who doesn't like to eat any thing twice. thanks!!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.32 star rating.
Reviewed: Jul. 10, 2008
Bo-oring!
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Cooking Level: Intermediate

Living In: Dryden, New York, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.32 star rating.
Reviewed: May 12, 2008
I've made this twice. The second time I made some changes for the good. The original recipe (tried a few weeks ago) wasn't good at all. It lacked flavor big time. So I have some quick advice; use meat (dark and light) picked from a whole roasted chicken. Don't use ANYTHING low-fat! And boil your veggie/chicken mixture with a bay leaf. Also to cut down on pans I just boiled my noodles with the veggie/chicken mixture. Oh, and homemade chicken broth, if you can swing it, is a MUST! Also use sea salt. Now that'll give you flavor!
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Kim
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Cooking Level: Expert

Home Town: Buckhannon, West Virginia, USA
Living In: York, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: May 5, 2008
Wow...this was fantastic. I excluded celery since we are not big fans and added some frozen peas instead. From a very picky family...this was unbeatable! And even better the second day for lunch!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 9, 2008
I liked this recipe because it reminded me of a black peppered chicken noodle dish that my mom used to make. With that being said, I left out the milk, cheese, and flour out of this recipe and went for a brothy, translucent chicken sauce instead of a dairy inspired one. Like this, it's not necessary to bake it as one would with a casserole. Added salt and lots of black pepper and it's just like Mom's!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Mar. 31, 2008
I am giving this recipe 4 stars even though i didnt like it and i am throwing it away. For what is was, it was fine but i just dont think that i like casseroles- which isnt the fault of the recipe. I will say that its easy to make and its so nice to have a casserole recipe that doesnt have a "cream of something" soup in it!!!! If you like casseroles then this might be the recipe for you.
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Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Mar. 26, 2008
Really good recipe with the few minor changes I did as per other reviews. I did not have savory so I substituted thyme and poultry seasoning. I would add more vegetables next time but I will definetly make this again.
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Cooking Level: Expert

Living In: Thorold, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Mar. 26, 2008
This was a very tasty recipe! Next time I will season the chicken while cooking it (salt/pepper/maybe some mrs. dash) and add more veggies. Thanks for sharing your recipe! This one will make into our rotation!
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Cooking Level: Intermediate

Home Town: Greybull, Wyoming, USA
Living In: Eureka, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: Mar. 19, 2008
This was good but will definatley make some changes next time. I found it first in a magaizine and it called for a 1/4 cup of flour which was too much cause it came out a little grainy. Also was too soupy, will cut back on the amout of broth next time to maybe just 1 cup. Also it was a little bland, i used three cloves of garlic instead that was good but the chicken does need seasoned. overall not bad is something that i will make again with a few changes.
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Cooking Level: Intermediate

Home Town: Myrtle Creek, Oregon, USA
Living In: Huntley, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Mar. 17, 2008
I did major substitutions. Shells for egg noodles and oriental style frozen veggies instead of carrots/celery. I used a 5lb chicken so I made 1.5 times the sauce and added garlic, paprika, and parsley to it. Also put a sprinkle of cheese on the top in the last 5 minutes. Had no leftovers, only happy kids asking for seconds. Will keep this one! YAY! No cream of anything soup!
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Cooking Level: Expert

Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Mar. 14, 2008
I have a lot to say about this one! Hope I help someone! *Leave out the garlic completely unless you're a big fan of it. It was my husband's only complaint. You cook the chicken with the garlic so it gets IN the chicken and he def wasn't for that. *Make sure you chop up chicken and all veg before hand. Basically pretend you're on a cooking show and need it all on display premeasured. That would have saved a lot of frustration. *Make sure there's no dirty dishes already in the sink.. lol lots of comments complain about the amount of dishes but if I had washed the dirty ones before cooking it wasn't so bad. *The noodle amount confused me. 8 oz is 225 grams and my husband told me they prob mean 225g COOKED. And it's like.. a 1 person serving of noodles! So I doubled it... but maybe I used the wrong kind, no idea. I think you could substitute lots of diff noodles like bowtie or something too. *I think it would have been good with a half cup of peas but that's our personal taste... *if you like your veg in casseroles cooked well then def cook them longer because I did as long as said but maybe longer and they came out still a bit firm... but I didn't mind at all. *I didn't have savory but I don't even know what it is so I took the advice in the reviews and used italian seasoning and while the smell of it was sooo strong while cooking, it wasn't overpowering in the final product... Bottom LINE: My husband cleaned the plate and said it's worth making again which mad
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