Reviewed: Nov. 21, 2009

The pasta as a add the spaghetti mix it up and serve it dish was not very good. It was too cheesy and the flavors did not have a chance to blend. I baked it in a casserole dish with some buttered cracker crumbs on top and everyone loved it. Four stars because exactly as the recipe is it tastes like processed cheese. If you use the same recipe and bake it 5 stars.

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Stacy C.

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Nov. 16, 2009

Tried this recipe tonight and it turned out pretty well. Followed it exactly except changed the cream of soup to chicken and omitted the tomatoes bc of an allergy. It fell short of five stars bc the end dish was a bit dry...maybe adding another can of soup or thinning it with some milk next time will help that.

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TurtleLove

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Reviewed: Sep. 4, 2009

My family really enjoyed this recipe!

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Helen

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Reviewed: Aug. 19, 2009

5 stars for an easy weeknight meal. I used rotel instead of tomatoes/green chilis and omitted the onion. even better as leftovers the next day.

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Carli79

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Aug. 12, 2009

I guess I did my own spin on this. I broke noodles up before I cooked them because I prefer smaller bites. I also added a tiny sprinkle of red pepper flakes for heat. Tons of cheese! I also boiled the chicken with 2 cloves of garlic to make it deliciois. I think with this dish you can add your own spices and it was very easy. Mushrooms would of made it better but it was a dish on the go so did not go to the store! It was fabulous!!

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MandyRenee15

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Reviewed: Jun. 30, 2009

Great recipe. I put a little extra velveeta and loved it.

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Kris

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Reviewed: Jun. 17, 2009

I loved this recipe next time i wall try it with velveeta cheese. i only had mecican cheese on hand ,will definately make again!

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carmelita

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 9, 2009

I added another can of cream of mushroom soup as well as another can of Rotel and then baked it for 25 mintutes at 350. LOVE LOVE LOVE this recipe! Easy to make last minute since the ingredients are always on hand at my house. This is in our rotation and leftovers are just as good!

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Katie B

Cooking Level: Intermediate

Living In: Matthews, North Carolina, USA

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Reviewed: Jun. 2, 2009

I had to add another can of mushroom soup and diced tomatoes;original recipe was too cheesy. My family loved it and my picky eater ate it all!!

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dj

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Reviewed: May 31, 2009

My Mother-In-Law has been making this for years and it is my FAVORITE meal that she makes! And although I do not know where she originally got her recipe from (it's all in her head), I do know that this is the closest recipe I have found and it looks IDENTICAL to the way hers turns out! My mouth waters just looking at it! She uses Velveeta cheese, Rotel tomatoes, onion, green pepper, Cream of Mushroom soup, and thawed, uncooked diced chicken. She boils the chicken and uses the same water to cook her noodles to al dente and drains out enough water to where it just barely covers the chicken and pasta. The cheese makes this dish really really sticky/thick and the starchy water helps thin it out some. While the pasta and chicken boil, cube your cheese. This will help it melt more evenly. Then she adds her peppers, onions, rotel tomatoes, mushroom soup and cubed cheese. Once it is all melted and evenly mixed, we eat!

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HMF2009

Cooking Level: Intermediate

Home Town: Holland, Ohio, USA

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Reviewed: May 29, 2009

Had this tonight, and though the 5 year old gave it 1 star (she's not fond of tomatoes, 'green things', and mushrooms), my husband and I were very pleased. I would highly recommend keeping the soup moving while heating it with the Velveeta, however as it can stick to the bottom of the pan.

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Emily Kate

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Reviewed: May 28, 2009

This was decent. I thought it was a bit bland but couldn't figure out what it needed. However, I do think it would benefit from using sun dried tomatoes rather than canned tomatoes.

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Eliza

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Tigard, Oregon, USA

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Reviewed: May 27, 2009

Made this last night, and tasted wonderful. The only changes I made, I added garlic powder and chicken boullion to the chicken when I boiled it, and I used mexican Velvetta cheese, also used ro-tel tomatoes with green chiles............very yummy!!

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Phyllis

Cooking Level: Intermediate

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Reviewed: May 13, 2009

We loved this. Not the healthiest, but very tasty. We happen to like Velveeta... Next time I will use less noodles and leave out the onion to save time, only.This is a keeper for my family - thanks!

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CATHYJK

Cooking Level: Expert

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Apr. 11, 2009

I was looking for a recipe that had cream of mushroom since I had some on hand and chicken and pasta and decided to try this. Well this is another of the recipes I MUST disagree with the majority. I made this as written and it was not good! I dont usually use the cream of anything soups but had some on hand from another recipe I tried that needed it and this was an extra can I bought just in case. I cant believe this is getting 5 stars! Even my husband who eats everything could hardly eat this. Sorry I needed to say it just in case there is someone out there who is thinking of trying it to think twice. Think processed cheese? Cream of whatever, for pasta? I shouldve known better.

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JERIBERRIES

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Dec. 15, 2008

Too Cheesy for me, that is all I could taste was the processed cheese. Maybe try to cut the cheese in half and add another can of cream of mushroom soup and more tomatoes... not sure, just tasted like cheese to me, hubby liked it and said I could make that again if I wanted to, Which means he loved it... figures.

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Jessica

Cooking Level: Expert

Living In: Mobile, Alabama, USA

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Reviewed: Nov. 11, 2008

Very good recipe! I didn't have tomatoes or green onions so I used a red onion and red pepper. Mixed in a little bit of pasta sauce with the mushroom soup. Turned out really well. I cant get enough of the sauce. Will definitly be making this one again! Thanks

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Jammin

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Aurora, Colorado, USA

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Reviewed: Aug. 10, 2008

My husband loves this dish! We cook it frequently.

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Fafnir

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Reviewed: Jun. 19, 2008

Made this recipe EXACTLY as it was written. It was not what we were hoping for. My husband actually said a box of hamburger helper would have been better and we don't even like hamburger helper.

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