Reviewed: Dec. 19, 2011

I made it for the first time tonight. I read all of the other reviews and made a couple of changes. I used fresh mushrooms instead of in a can. I put in 3 onions. I didn't put in the pimientos (I don't really care for them). It was an excellent dish. Everyone enjoyed it and it was all gone by the end of dinner. I paired it with some freshly made bread. =D

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Reviewer:

sammiepie427

Reviewed: Mar. 27, 2011

Very good. I added alot of things to this recipe to make it more interesting but the concept was good, I will use it again with my spin of course

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3 users found this review helpful

Reviewer:

FELESHIA

Reviewed: Jan. 23, 2011

VERY good. I only used 1/2 jar of pimentos and 1 can of mushrooms. I cooked 1/2 and froze 1/2 - I can't wait to cook the frozen one and enjoy it again!

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3 users found this review helpful

Reviewer:

owenbank04

Reviewed: Nov. 13, 2010

This was good although I would break the uncooked spaghetti into halves or thirds before cooking. It is of course not a low fat recipe and not one to eat often due to that, but lower fat versions are available. I would like to give them a try to compare.

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5 users found this review helpful

Reviewer:

Poophead

Cooking Level: Intermediate

Home Town: Oak Ridge, Tennessee, USA

Living In: Lawrenceville, Georgia, USA

Reviewed: Aug. 3, 2010

YUM! I didn't have heavy cream...substituted sour cream and the white sauce turned out absolutely cravable. I used italian seasonings and for speed pulled chicken off a pre-made rotisserie. Big hit with my kids. I added romano and mixed it throughout as well as on top. My kids are not mushroom eaters, but even sans veggies this is great with a salad and bread to scrap up every bit of delicious sauce! Thank you for the recipe!

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9 users found this review helpful

Reviewer:

rnarmymomma

Reviewed: May 19, 2010

The recipe was probably four stars as is, but I made some changes and it was DELICIOUS! First, I used egg noodles instead of spegetti. I used shredded chicken that I had left over from the night when I made enchiladas. The meat was seasoned up already and was great. I used fresh mushrooms (sliced), added frozen corn, used cream of celery instead of chicken broth (just add the cream of celery and ¾ of a can of water), left out the pimentos, added 3 sliced green onions, and put ground pepper on the top of the cheese (I used Italian cheese and cheddar-and prob about ¾ of a cup total). It was delicious! The kids loved it, my hubby loved it and the left overs were great too! ?

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22 users found this review helpful

Reviewer:

Leslie Marshall

Cooking Level: Intermediate

Home Town: Gilbert, Arizona, USA

Living In: Fort Benning, Georgia, USA

Reviewed: Dec. 17, 2009

With a few changes from past reviews this was a HUGE hit! It was a great way to use up some left over chiken from the evening before.

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5 users found this review helpful

Reviewer:

cook4life

Reviewed: Dec. 6, 2009

delicious!

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5 users found this review helpful

Reviewer:

y_martini00

Reviewed: Nov. 2, 2009

Bf really liked this. I was okay with it, but white sauces and mushrooms don't do it so much for me, so we'll go with bf liked this. ;o) I used cream only bc I had some I needed to get rid of, and it worked extremely well. Bc of the comments of it being bland, I added seasoned salt and garlic powder to make it pop a bit. Worked just great. I used both parmesan and cheddar as a topping. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Feb. 4, 2008

I didn't have anything but milk, so I used that, and it turned out great. I also added parmesan cheese-freshly grated. I spread mozzerella cheese all over the top.

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8 users found this review helpful