The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Oct. 31, 2008
I didn't use the cream of celery soup, because that just didn't seem to go with the recipe. So, I took up some recommendations from the reviews and substituted it with cream of mushroom. I also added a can of frozen mixed vegies. It was a real good dish, which I'll make again. However, I think I'll add another cream of chicken soup since it was close to being a bit dry, but wasn't. With adding the extra can of cream of chicken soup, I might throw in another can of mixed vegies too to even it out. This recipe is one you can experiement with, most sure.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Oct. 17, 2008
We loved this recipe. The only thing I did different was put some cheddar cheese on top of the soup mixture and then poured the cornbread (Jiffy Mix) on top and baked it.
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Cooking Level: Intermediate

Living In: Lakeland, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Oct. 13, 2008
I am giving this four stars because I made a change...instead of cream of celery soup, we used cream of mushroom and added some red pepper flakes as well. Good flavor, will make again. Great comfort food!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Sep. 23, 2008
I substituted cream of celery for cream of mushroom and I brought a pre done chicken from my local store. It turned out Great!!! I will use this again
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Aug. 31, 2008
Everyone liked this recipe. I changed a few things: used cubed cooked chicken, added shredded cheddar and broccoli spears (once I substituted a can of green beans-worked just as well), used cream of broccoli. Biggest change: spoon cornbread batter over all ingredients in baking dish. Cook until cornbread is golden brown and cassreole is heated through (about 20-25 minutes). Cornbread does not become dry or crumbly. Yummy and a fun way to serve an entire meal in one dish.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.05 star rating.
Reviewed: Aug. 27, 2008
My husband liked this a lot, but I found the flavor of the celery soup a little bit overbearing. I sprinkled the chicken with paprika before cooking, and then seasoned the whole thing with some ground thyme and rosemary, black pepper and a little bit more paprika. I also threw in some broccoli for a one dish meal. I halved the recipe, but kept the full amount of soup because other reviewers had said it was dry. This way was perfect.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Aug. 26, 2008
No complaints from the kiddos. We love cornbread and we liked this meal as well. Mom's preference?: needed a veggie. I will make this one again
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Aug. 12, 2008
Very simple, and light but still satisfying, I topped it with rated cheddar cheese and baked it covered with foil to seal in the moistness, good meal for a busy day.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Aug. 5, 2008
This recipe was an absolute HIT! I added cauliflower and broccoli and the kids STILL loved it! :)
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Cooking Level: Intermediate

Home Town: Fairmount, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Apr. 2, 2008
This was a good quick fix for left over chicken. I made a few changes mostly from other reader's suggestions. I used cream of mushroom soup instead of celery, added broccoli and Chedder cheese, and put the muffin mix straight on top before cooking. Quick and easy comfort food. Will definitely make again, especially when short on time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Mar. 15, 2007
I first found this recipe when I was a college student on a very tight budget, I loved it then and I still do now. Its great comfort food.
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Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA
Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Dec. 7, 2006
This is easy and great. Wife and grandkid loved it. I made a change to the recipe. I used a 2.5lbs bag of frozen chicken tenders and boiled them for 15mins before I shredded the chicken. I did this instead of using a whole chicken. This turned out great.
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Cooking Level: Intermediate

Home Town: Granite Falls, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Nov. 2, 2006
Great, easy recipe. My family loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Sep. 2, 2006
Easy to make. I used a suggestion from another reviewer of placing the cornbread batter on top to save a step. I also added some canned peas & carrots.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Jul. 11, 2006
My husband and I loved this! I used a lemon pepper rotisserie chicken and added a can of mixed veggies and a can of green beans. Otherwise, made it exactly as directed. We'll definitely be adding this to our favorites collection.
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Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA
Living In: Hampton, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: May 15, 2006
GREAT !!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Apr. 4, 2006
I deviated from the recipe just a bit- used cream of mushroom instead of cream of celery. I also added a mix of frozen veggies and sprinkled a touch of shredded cheddar. Even my 4 year old ate it- veggies and all! You know you have a winner when a preschooler will ask for seconds!
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Cooking Level: Intermediate

Home Town: Graham, Washington, USA
Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Mar. 4, 2006
This is a very easy, quick, tasty recipe. I made it even easier by using canned chicken breast.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.05 star rating.
Reviewed: Mar. 2, 2006
Good as a starting point. I did see that it would be too bland for our taste so I Added fresh broccoli that I boiled for a 7 min. Also added elbow macaroni to stretch the meal and to the cornbread mix I added 2 tbls sour cream and spooned over filling and cooked for 30 min. I seasoned the chicken with paul prudhomme black fish seasoning, garlic and onion powder and used low sodium soup. Thanks, Theresa
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Jan. 10, 2006
This recipe was very delicious. My family keeps asking when are you gonna cook the chicken stuff again.
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Cooking Level: Expert

Living In: Glenwood, Georgia, USA

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