Great! I couldn't find Asiago cheese, so I used Parmesan instead. I also used 1 tsp. dried basil instead of fresh, 1/2 tsp. salt instead of 1/4, and 1/8 tsp. pepper instead of 1/4. Using skim milk in the sauce is fine. I thought 2 cloves of garlic was a bit too much - try 1 clove instead. Thanks for the recipe!

Once you have all the ingredients ready to go, this recipe is very easy and fast to make. However, it does take a few pots and about 30 minutes to get the ingredients ready. Very delicious once it is done.

Hmmm, I'm not quite sure what all the positive fuss is about because I was quite disappointed. Granted it's a lower fat recipe, but it suffers from the lack of an interesting fat substitute. I would possibly try again, but only with a bunch of changes. First, I too would double the amount of sauce (it's way too dry with only 2 cups). A quarter cup of flour? Paste city. Next time I'd try less flour coupled with an equal quantity of margarine to make the roux. Could also add some low fat chicken broth to increase moisture and flavor. Although asiago cheese is tasty, it's too mild for this dish. I would use parmesan or romano next time. One generous clove of garlic is plenty (two overwhelms). Top the finished casserole with a sprinkling of grated cheese, then COVER the dish and bake for 15 minutes (if you don't cover it, the moisture will evaporate). Uncover for the last 5 or so minutes to lightly brown the top. So, I'll see how it comes out next time.

Made a few changes; the 6 year old asked if we could have it again tonight and the 10 year old, who has nothing good to say about ANYTHING these days, said "this is pretty good." Used frozen chicken tenderloins(and yes they were frozen), enough for 6, cut them into chunks, and sauted in little olive oil with 2 cloves chopped garlic. Added a fair amount of Italian Seasoning herb mix while sauteing. Covered and let cook through. Cooked pasta while sauting chicken and threw 2 heads of cut up fresh broccoli into same water as pasta for last 3-4 minutes. Drained pasta and broccoli. Put pasta and broccoli in 11x13 oval white corningware type dish. Added cooked chicken plus all juices/garlic. Made cheese sauce; used 1 1/2 times the actual recipe amount; used a container of mixed Italian Grated Cheese which contained parmesan, romano and asiago; plus I added a fair amount of freshly ground pepper to the cheese sauce. Poured cheese sauce over pasta/chicken/broccoli mix. Added addtl Italian seasoning herb mix. Combined all well. Then sprinkled a mix of breadcrumbs, garlic powder and grated cheese(Locatelli romano) over top. Covered and cooked for 10 minutes. Took cover off and cooked addtl 5 minutes or until top was a little colored. If you like ALOT of sauce on your plate then make 2x the amount called for; otherwise 1 1/2 times seemed fine.

I thought this was pretty good. I too altered the recipe. I used parmesan instead of asiago and also added some mozarella to the sauce. I added nutmeg to the sauce too but I still think it needed more spice. I added more basil and garlic because I like it alot and still could have added more. I boiled whole chicken breasts to keep them really tender and then just sliced them and layered the dish. I covered it with mozarella too. It might also taste good with mushrooms (though I personally am not a mushroom person) and/or sun-dried tomatoes....great Christmasy colored dish! Overall it's a good base for a dish but a little bland. I gave it 4 stars because it was good and with more additions could be great.

i was a little disappointed. i thought it tasted a little bland.

I think this recipe is great! And the cream sauce is lower in fat than alfredo sauce, too. However, I thought that the sauce was a bit too thick, so next time I will try adding a 1/2 cup more milk.

Yummy. I doctored it up with sauteed mushrooms and onions and I doubled the sauce (as recommended by others). I couldn't find Asiago cheese so I used Parmesan and it was quite flavorful. I also cooked the chicken with Italian seasonings to add some more flavor. Doubling the sauce adds a lot of fat so I don't think we'll be having this tasty meal on a regular basis - boo hoo.

This was a little bland so I added some red chile pepper to spice it up a little, then it was great!

This was a very good recipe. My three-year-old loved it too. I made it in a 9x13-inch pan and it wasn't full. I think I would prefer to make this next time in a smaller casserole dish so everything stays moister. The flavor of this one is great though. Basil is my favorite. Thanks for sharing.