Reviewed: Apr. 30, 2012

before topping with the bread crumbs i simply added a delicious layer of prepared nacho cheese (nacho cheese from a can, milk, jalapeno juice), then covered everything with the bread crumbs. it adds a richer creamier cheesier texture

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Cali_cook

Reviewed: Mar. 15, 2012

EXCELLENTE! PERFECTO! If my picky-eater kids love it, then it's gotta be delicious! DOUBLED THE RECIPE: 3 CHICKEN BREASTS, CUBED 1 ONION, CHOPPED 3 CLOVES ONION, PRESSED SAUTEED IN OIL/OLIVE OIL BOILED ONE BAG OF ROTINI USED 1 BAG OF FROZEN MIXED VEGETABLES 2 CONDENSED MUSHROOM SOUP 2 CONDENSED CHICKEN SOUP ADDED 2/3 CUP MILK 1 CUP DRY ITALIAN BREAD CRUMBS SALT/PEPPER TO TASTE SPRINKLED PARSLEY FLAKES/BASIL FLAKES MIX TOGETHER. BAKE IN 9X13 GREASED PAN FOR 35-40 MINUTES OR UNTIL TOP IS BROWNED. NOT SOUPY AND NOT TOO DRY, JUST PERFECT! DIDN'T HAVE TO ADD CHEDDAR CHEESE. LET IT SIT FOR A FEW MINUTES BEFORE CUTTING AND SERVING. 5 STARS FOR SURE!

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CAKES CORNER by WILILYN

Cooking Level: Expert

Reviewed: Feb. 28, 2012

Thought this was good - not amazing, but good...I did add some milk and extra veggies. I will make again.

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SUNNYDAC

Cooking Level: Intermediate

Living In: Worthington, Ohio, USA

Reviewed: Jan. 12, 2012

I used 2 frozen chx breast, which I boiled till cooked and a cup of elbows pasta and followed the recipe.

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Susana

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Cooking Level: Beginning

Living In: Norwich, Connecticut, USA

Reviewed: Dec. 5, 2011

This was the perfect meal to warm you up and those chilly nights. It was flavorful and was very filling. I used vegetable rotini for the pasta since that was in the cupboard already. I didn't have any cream of mushroom soup so I used two can of chicken. I was worried when I put it all into the casserole dish that there wasn't enough liquid, but it came out perfectly. I added a small amount of shredded cheddar cheese, that wasn't necessary because it would have been great without it anyways. I will make this again for sure!

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CathySue

Reviewed: Oct. 25, 2011

Delish! I used elbow macaroni, cause that's what I had on hand and I added about 1/2 cup diced yellow peppers, 1/4 cup diced onions, minced garlic, chix soup, celery soup, about 1/2 cup milk, can mixed veggies (would have used broccoli, if I'd had it), covered with foil and baked about 45 min. It was a little soupy so I added little mozz cheese on top and toped that with ritz crackers/parm/butter mixture and baked about 10 more minutes, uncovered. My hubby loved it and wants the leftovers again tonight.

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etta

Reviewed: Jun. 10, 2011

I loved this recipe! My family went back for seconds even thirds. While cooking my chicken I add a splash of Marsala wine and some Greek seasoning, it was amazing. Mastacoli for the pasta was perfect match.

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Vball007chk

Reviewed: Mar. 26, 2011

i added about a 1/2 cup milk because of other reviews say it was a little dry. it came out great with this minor change

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maccordeiro

Cooking Level: Expert

Home Town: San Lorenzo, California, USA

Living In: Hayward, California, USA

Reviewed: Mar. 9, 2011

I tweaked this as per other reviews suggested- seasoned chicken with whatever I had (cut into chunks); used over 2 cups of pasta (penne); used 2 cans of cream of chicken soup only; added a can & a half of skim milk; added several spoons of fat free sour cream; added about a cup of shredded cheddar cheese that I had on hand; and used 4 tbs of butter + enough bread crumbs & parmesan cheese (kraft sprinkles, not grated) to coat the entire dish. It all fit in a 9x13 pyrex. Came out delicious. I suggest you tweak it with whatever you have on hand- worked for me!

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SLP

Reviewed: Nov. 21, 2010

This is a quick easy recipe and mine was not dry at all! Instead I used 2 cups pasta, 1 can of condensed soup, a dollop of sour cream, and drizzled milk around the edges half-way through baking. Also crumbled potato chips on top are delicious!

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