Reviewed: May 4, 2010

This tasted good and everyone liked it, but it was about the same as something I already make on the stove top that is much much easier. I will probably stick to my stovetop meal.

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Reviewer:

Seana

Reviewed: May 1, 2010

Very good! I did make a few changes, but that simply to use what I had on hand. I will definately be making this one again.

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Reviewer:

MISTY0300

Cooking Level: Intermediate

Reviewed: Apr. 28, 2010

This was very good, although I did change up the recipe just to use what I had at home. I took out the pimento peppers and added drained Rotel diced tomatoes with lime juice and cilantro, a bit of honey, red wine instead of white, and a bit fewer noodles to give it more sauce. I also didnt bake it near as long...just long enough to melt the cheese. Probably total about 20 mins.

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Reviewer:

Lauren

Reviewed: Apr. 19, 2010

I was looking for something easy for dinner and that I already had the ingred. for when I came across this recipe. I didn't have pimentos or bell peppers, but a quick glance at other reviews convinced me to use Rotel instead. I used the juice from the Rotel instead of the wine. The Rotel gave it a little bit of a kick, which was good. Overall, this was a quick, yummy recipe. I gave it 4 stars because it didn't totally WOW me, but I will be making it again!

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Reviewer:

PICANTE

Cooking Level: Expert

Home Town: Corning, New York, USA

Living In: North Attleboro, Massachusetts, USA

Reviewed: Apr. 12, 2010

OK, so i'm only giving 4 stars because as written I think this would be a little bland/dry. I used a combination of a few other reviewers changes. I did the can of medium Rotel instead of pimentos, whiskey instead of wine, red bell instead of green, added garlic (not using garlic in our kitchen is a SIN), extra cream of mushroom (to prevent the dry issue) and a few shakes of cajun seasoning. I was skeptical after mixing the sauce with the whiskey (very strong smell), but once it was baked it was AWESOME! My fiance went back for thirds and made sure I wrote down the changes I made. This was fab :)

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Reviewer:

mandys_284

Cooking Level: Expert

Home Town: Citrus Heights, California, USA

Reviewed: Mar. 27, 2010

This was fantastic! I subbed chicken broth for the wine, and added a little garlic powder. The kids and adults all loved it!

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Reviewer:

Becky

Reviewed: Mar. 6, 2010

We doubled the recipe and used whiskey instead of wine which was a great suggestion. I would suggest precooking the onions and peppers and premixing the soup over the stove with a 1/2 cup of milk. Nothing about this recipe was fantastic but every thing about it was good. All in all I will definitely cook this one again.

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Reviewer:

Tarqquin

Reviewed: Mar. 4, 2010

I made this last night...SUPER YUMMY. I did make a few changes. Instead of all cheddar, I used 1/2 cheddar 1/2 pepper jack. I also added 5 cloves of garlic & threw in that and the onions in with the chicken chunks while it was cooking. Like one of the other cooks I used 1 can fat free chicken soup & 1 can fat free mushroom soup & used a little more chicken broth instead of wine. One other thing I used red pepper instead of pimentos. Would definately make again, maybe adding some kind of veggies. Very versitile recipe. Thanks!!

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Reviewer:

slowbutsteady

Reviewed: Mar. 4, 2010

My family loved this! I also doubled the soup which resulted in a creamier sauce. I also added some garlic for extra flavor. Yummy!

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Reviewer:

Mama mia

Reviewed: Feb. 25, 2010

Just made this for work luncheon and not one noodle was left. I did make a few changes after reading several other reviews. I used velveeta cheese instead of cheddar and chicken broth instead of white wine. I also threw in a drained can of rotel and added a pinch of garlic. Everyone raved about it and wanted the recipe. Will defintely make again and again!

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