Reviewed: Oct. 12, 2005

was good...very creamy. Husband and son liked this dish for something different. Will not put it on my top ten, but will probably make it again.

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TCROBB1

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Reviewed: Sep. 1, 2005

This is a great comfort food! Soooo creamy! Everyone I make it for loves it and wants the recipe.

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TROBISON

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Reviewed: Aug. 17, 2005

I could not believe how good this was! My family had seconds and thirds.

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mstone

Cooking Level: Intermediate

Home Town: Gardnerville, Nevada, USA

Living In: Reno, Nevada, USA

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Reviewed: Mar. 21, 2005

Tasted great! Definately a little too creamy for me, but that's easy to adjust. I halved the recipe, and it still fed four. I might try using cream of Mush. soup instead of cream of chicken next time. Will definately keep this recipe in the ever-growing repetoire!

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Niki

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2005

I skipped the mushrooms, but added a bag of frozen Italian mixed veggies about half way through the boiling of the noodles, and a little oregano to the "sauce" mix. Turned out wonderfully, a truely simple one dish meal that I will make again!

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SARAHSEG

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Reviewed: Apr. 4, 2004

I kinda tweaked this recipe a little and was very pleased with the results. I used fettuccine noodles, and fresh mushrooms. I replaced one of the cans of cream of chicken soup with a can of cream of mushroom soup. I also ommitted the sour cream, but added a splash of white wine. I took this to a potluck at work and had to give the recipe to a few of my co workers.

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JENN7575

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Reviewed: Jul. 13, 2003

The sauce was too thick and rich for me. No distinct flavor. I thought I was eating spaghetti with thick cream of chicken soup on top. Not a keeper!

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COOKINGQUEEN75

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: May 8, 2003

tasty and super easy

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WINDIO

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Reviewed: Apr. 22, 2003

It has great possibilities but too soupy. I would cut down on the sour cream to an 8oz. container the next time.

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MAGGIE

Cooking Level: Expert

Home Town: Portsmouth, Virginia, USA

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Reviewed: Apr. 2, 2003

This is one of our family favorites! It makes a lot! I cut down the sour cream and it was still delicious!

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MARLENNA

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Reviewed: Oct. 4, 2002

This recipe was very good. It may have been just a bit too creamy, so next time I might use about 12 oz. of sour cream instead. Otherwise, very yummy...all the leftovers were eaten up (and it actually tasted even better the next day).

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LILSTEPH79

Cooking Level: Intermediate

Home Town: Bridgeville, Delaware, USA

Living In: Chadds Ford, Pennsylvania, USA

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Reviewed: Apr. 22, 2001

I halved the butter and used "light" sour cream it was so easy and my husband who is not too fond of pasta thought it was a winner. Thanks - Nelly.

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BARR.N

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Reviewed: Dec. 7, 2000

Quick, easy, and creamy ! A delicious culinary delight made tastier by its convenience.

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VICTORS

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Reviewed: Jul. 17, 2000

This recipe was great; thick and creamy. I used canned chicken meat which cut down on the prep. time. I also melted some butter, mixed in some italian seasoned bread crumbs, and made a crumb topping which I added before I baked the casserole. This is a great time saver and budget stretcher.

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