The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 6, 2009
This recipe was so easy and so good. It is now a favorite in my house. I did sub wheat pasta for regular and cut down the water to half. I used white wine instead of sherry. Hubby is not a casserole fan but is begging me to make this at least once a week
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Cooking Level: Expert

Home Town: Gorham, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 20, 2009
Used this to do something with leftovers. Had a ton of gravy left, so used that in place of the soup and topped with a thin layer of stuffing. Don't like green peppers, so used celery instead, but thats a personal thing. Excellent.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Sep. 26, 2009
Added 2 tsp minced garlic.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Sep. 1, 2009
If I would have known this would be this good I wouldn't have only made a third of it! I used cream of celery in place of the mushroom soup, omitted the onions and mushrooms, increased the peas, and added a bit of leftover cheddar cheese soup (undiluted) into it. Didn't add any water, added a bit more chicken broth. Didn't have parmesean so I used an Italian mix instead and sprinkiled it liberally. Made it in a deep dish pie/quiche pan and it was AWESOME!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jul. 27, 2009
My family and I thought this was sensational. The recipe contains ingredients most average kitchens have on hand. Prep was a little time-consuming, but worth it to me.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.23 star rating.
Reviewed: Jun. 8, 2009
This was ok, but totally not worth all the trouble in prep.
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Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: May 31, 2009
Excellent recipe. The only thing I changed was I added 3 cloves of garlic, chopped! This one will definitely be repeated monthly in my home!
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Cooking Level: Intermediate

Living In: Kitchener, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 16, 2009
I can't use parmisan cheese because it behaves like MSG in the body, and I have a bad reaction to it. So I substituted motzarella and the dish was too bland. Probably much better with the parmisan.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 8, 2009
I really love this recipe! it feeds a ton of people and my family and kids love it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 26, 2009
cut the recipe in half, used 2 cups of chicken broth and no sherry or water. love the parmesian cheese on top, i used shredded parm instead of grated. also good with a shake of red pepper flakes.
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Cooking Level: Intermediate

Home Town: South Wales, New York, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 17, 2009
Oh, this was such a waste of food! We ate some of it, but no one in my household would touch it after dinner. NEVER again.
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Cooking Level: Expert

Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 8, 2009
When my family hears new recipe they are afraid to come to the table, but tonight after trying this they were asking for more and there was none to be had. I calculated the recipe for 6 and I have 4 people in our family I was thinking there would be something left for lunch tommorrw but no. It did soak up the liquid though but still yummy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 5, 2009
I'm glad I read the reviews before trying this recipe as I left out the water as suggested and the consistency was perfect (added a bit more chicken broth and sherry instead). I made it the night before and baked it for dinner the next day and the family loved it. Also poached a chicken breast fresh from the meat dept since I didn't have any leftovers. I would make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 5, 2009
This was great! I absolutely did not add the water - it wasn't necessary. Aside from cutting the amounts in half since this recipe serves 12, I followed the rest of the recipe pretty much exactly and we were very happy with the results. Tasty, hearty, and satisfying!
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Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Dec. 15, 2008
Finally another way to finish off the turkey! My husband and I "inherited" another turkey from his mother and we were getting tired of sandwiches. I changed the peas to broccoli and it still worked out!
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Cooking Level: Expert

Home Town: Pennsburg, Pennsylvania, USA
Living In: Levittown, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Dec. 7, 2008
I tried to make this a little bit healtier by using less butter, 2% cheddar cheese, omitted the sherry (didn't have any) & added more vegetables. It turned out well & tons of leftovers. Don't forget to change the serving amount... unless you are indeed feeding an army!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Dec. 1, 2008
This was very good, everyone loved it. I forgot I wanted to add garlic, so I sprinkled garlic salt on it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 30, 2008
Following others suggestions, I left out the water but added a little extra chicken broth. Left out the bell pepper and mushrooms, substitued Mexican 4-cheese for the cheddar and Italian 4-cheese for the paramsan. This was out of necessity, not preference as I was tired after the holiday and did not want to go to the store. It was golden and bubbly when it came out of the oven but the pasta quickly sucked up the liquid leaving it a little dry. Even dry, this was fantastic. I had it for lunch and dinner yesterday and breakfast this morning. My husband has been out of town and due back any minutes so I am sure there won't be any left for me once he gets the first bite. Great recipe!!
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Cooking Level: Expert

Living In: Mcdonough, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 28, 2008
I tried this with suggestions from other posts, but it still was just ok. May make again for a large group... I don't know yet.
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Cooking Level: Expert

Living In: Renton, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 11, 2008
This was pretty good. The sauce wasn't as cheesy as I would have liked, more like a gravy. My husband said it was like a tuna casserole with chicken. That wasn't really what I had in mind, but it was still tasty.
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Cooking Level: Intermediate

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