Very good base recipe! I'm giving it 4 stars instead of 5, because I made so many changes to the recipe. My version will definitely go into the regular rotation at our house, as even my 20 month old son loved it! I roasted 2 chicken breast halves in the oven, and then diced them up, and I think it came out to more than 2 cups of meat. Also added diced ham as one other reviewer suggested, and it was a great addition. I used extra wide egg noodles instead of spaghetti (easier for my toddler to eat), and made sure to cook them VERY al dente since the dish also has baking time. I sauteed two minced cloves or garlic, one diced yellow onion, and a package of fresh sliced brown mushrooms in olive oil. Grated Parmigiano-Reggiano cheese (the REAL stuff), maybe about 1 1/2 cups, and stirred it into the cream sauce after adding the sherry. To assemble I mixed the chicken, diced ham, egg noodles, cream sauce, and the sauteed mushroom mixture all in a big bowl. Divided between two 8x8 dishes (one for the freezer), and topped with some fresh breadcrumbs. Baked as directed. DELICIOUS!!!
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