Reviewed: Jul. 14, 2008

I was looking for a recipe to use leftover chicken. This is very good with a few changes. I used linguini instead of spaghetti, 2 cans cream of mushroom and 1 can cream of chicken. I was worried that the dish would be too bland, so I added sauted onion, garlic, and some hot sauce. Overall a good recipe. I'll make it again.

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sweetnsalty

	Cooking Level: Expert Home Town: Riverdale, Georgia, USA Living In: Monroe, Georgia, USA
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Reviewed: Jun. 24, 2008

The kids LOVE this - I scale it down to 4-6 servings and it's perfect!!

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BLESSEDBYHIM33


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Reviewed: Jun. 1, 2008

I liked the addition of the peppers but it could have used a little more kick. I added some Louisiana Hot Sauce, a can of Rotel would also be a nice add to this favorite of mine.

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millsapsmase

	Cooking Level: Beginning Home Town: Lake Charles, Louisiana, USA Living In: Memphis, Tennessee, USA
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Reviewed: May 29, 2008

The recipe called for pementos, I didn't use those or a whole can of chicken broth. But I did add more chesse and used egg noodles instead. My family ABSOLUTELY LOVED it. I gave the recipe a four because I didn't use all the ingredients as they were called for. But, this recipe is easy, fast and taste great!

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Angie B.

	Cooking Level: Expert Home Town: Baytown, Texas, USA Living In: Austin, Minnesota, USA
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Reviewed: Apr. 22, 2008

This got rave reviews, and several asked for the recipe after taking it to a pot luck!

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LEANNE

	Cooking Level: Expert Living In: Merritt Island, Florida, USA
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Reviewed: Mar. 11, 2008

I made this last night for supper and my guys really liked it. I added onions and garlic and like another reviewer, I used fettuccine. I'm sure I'll make this again!

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angiepie

	Cooking Level: Intermediate Living In: Jacksonville, Florida, USA
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Reviewed: Feb. 7, 2008

I've made this a few times, and I swore I'd already reviewed it, but apparently not. I have used leftover turkey both times, and it works just as well. Good recipe, and it freezes well. A few times when making it, I've gotten a little carried away with the broth, so carefully add in the broth to make it sloppy. You don't want it too watery! It holds up to modifications--like adding different vegetables, and it is now a staple in our house. Enjoy!

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pomplemousse

	Cooking Level: Intermediate Home Town: Pendleton, Oregon, USA Living In: Dumfries, Virginia, USA
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Reviewed: Feb. 4, 2008

My husband and I thought this was delicious! However, there were a lot of pots to wash afterwards. I liked that it made a lot, so I can have leftovers.

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Phoebe

	Cooking Level: Intermediate Living In: Bentonville, Arkansas, USA
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Reviewed: Jan. 28, 2008

I thought this was very east to make (even though there were a lot of dishes to wash!). Since my husband doesn't like mushrooms, I substituted a can of diced tomatoes and also added some Italian spices. I also put the ritz crackers on top like others suggested.

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TUNA'S MOM

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA
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Reviewed: Dec. 25, 2007

My family has always loved Chicken Tetrazzini/Spaghetti so I wanted to make it but didn't have the Velvetta cheese on hand that is needed in my personal recipe and the stores were already closed. So I chose this recipe and made a couple of changes to adapt this recipe to mine. I left out the pimiento and instead added 1 can of rotel tomatoes...we like a little kick to ours. I also added about 1 Tbsp. of worcestershire sauce. It turned out delicious!

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PEGGY TERRY


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Reviewed: Dec. 19, 2007

This dish was an instant success. I used leftover fried chicken instead of boiled chicken strips.

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Diane C


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Reviewed: Dec. 13, 2007

I made this for a holiday party and it was a hit! It is sooo tasy.

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jmbabin

	Cooking Level: Expert
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Reviewed: Nov. 15, 2007

Great recipe! I changed a couple of things. I baked my seasoned and baked my chicken. I used 1 can of cream of mushroom, 1 can of cream of chicken, 1 jar of pimentos, sauteed mushrooms & onions in butter, cooked broccoli, and 2-8oz packages of cheese (1 to put in mixture & the other for topping)

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BIGGUL74


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Reviewed: Oct. 11, 2007

I actually followed a fellow reviwer's measurements for a reduced yeild on this recipe - and it came out really nice. I opted for fresh mushrooms that I sauted rather than tinned, which gave the dish a bit more depth of flavor. I also added a splash of sherry - overall this is a nice and easy recipe.

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Kellygrrrl

	Cooking Level: Expert Home Town: Willingboro, New Jersey, USA Living In: Sarasota, Florida, USA
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Reviewed: Oct. 9, 2007

Our church has made this twice for Salvation Army Sunday dinners and it was a huge hit both times. The only changes I made were to purchase turkey breasts on sale instead of chicken and to leave out the sauteed mushrooms. We cooked enough for 200 people, served 130 and had no leftovers.It's an excellent choice no matter how big your crowd.

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Joan


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Reviewed: Sep. 11, 2007

Very good with some of the tweeks other reviewers recommended. However, was disappointed in the amount - we doubled and used for a church function and it only filled nine 2 1/4 lb loaf pans! Usually for 36 people recipes make 11 or 12.

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Sandy


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