Reviewed: Dec. 18, 2005

Very good!

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BOHEMEANNE

Cooking Level: Intermediate

Living In: Coaldale, Pennsylvania, USA

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Reviewed: Nov. 17, 2005

This was just Ok for me and my family. It's easy enough to make, just not a lot of flavor. Maybe if you marinated the chicken before hand.

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Cath in Georgia

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2005

very good, my family loved it.Easy too

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TVANAS

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Reviewed: Jun. 8, 2005

This recipe was very delicious and easy to make. I added 5 cups of potatoes instead of 3 I put green beans in it instead of corn. I also added a layer of cheese over the green beans and then added french fried onion rings. My family loved it!!! (all of them)

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COUNTRY WOMAN

Cooking Level: Expert

Home Town: Dunkirk, Ohio, USA

Living In: Kenton, Ohio, USA

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Reviewed: May 16, 2005

add more cheese! less fried onions and added some fresh onions instead.

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SARAELIJAH

Cooking Level: Intermediate

Home Town: Oshawa, Ontario, Canada

Living In: Green Bay, Wisconsin, USA

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Reviewed: Feb. 24, 2005

This was ok. Easy to make and fine for a regular family dinner. But not fancy or extra-special. I'm not sure what would make it better. I left out the corn and I had to use two cans of soup to make enough liquid.

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LANIEC

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Reviewed: Feb. 23, 2005

Great recipie and very easy. It has a few to many onions for my taste, but I will make again (with fewer onions). - Tried again, but cut entire recipe in half and used shredded colby-jack cheese instead of slices, no corn, and loved it!

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Quincie

Cooking Level: Intermediate

Living In: Topeka, Kansas, USA

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Reviewed: Feb. 17, 2005

2/17/05 Made this for dinner last night and would make major changes. Way too much onion. Definately "up" the hash browns, 4 cups at least. I also would add more chicken and cheese inside and on top. Don't know if I will try again. This wasn't a big hit.

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JEANNEM3

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Reviewed: Feb. 17, 2005

very, very good

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GMBACON

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Reviewed: Feb. 12, 2005

This is a great recipe for simplicity and taste! I followed the recipe fairly close - except for a few things. I didn't really measure the hashbrowns out - just put what I thought was a good layer. I love dark meat, so I used boneless chicken thighs, which fried in a bit of butter and olive oil beforehand, mixed with the soup and corn and poured on top. I also put an extra layer of cheese on top underneath the fried onions. I didn't have to cook mine as long, either - about 45 min. altogether. Other than those minor alterations, I followed the recipe. My son declared this a keeper - and he's very picky!

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SNOOKCOOK

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Bartlesville, Oklahoma, USA

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Reviewed: Jan. 5, 2005

Very tasty! Next time I would brown the hash browns first, for a better texture. I would also mix the corn in the soup mixture, then just bake straight through for 45 min. Can't wait to have again!

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LC1215

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Reviewed: Dec. 21, 2004

I made this casserole for my husband and father's dinner last week. Although I didn't try it (vegetarian), I wanted to report back how much both loved it and how filling they said it was. I did add about 1/4 cup shredded cheddar to the onion ring topping, but other than that made no changes. And as I said, the guys loved it. Wanted no changes made and both said to make it again in the future. My father usually declines leftovers that require borrowing tupperware, but he took this in a heartbeat. I served it with crescent rolls and salad; my husband also said the casserole would be really good with a hot veggie side. Excellent recipe- thank you Heather for sharing it with us!

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AMBERNEWMAN

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Reviewed: Dec. 14, 2004

Great recipe. Everyone loved it! I mixed corn with soup & milk & spread over the chicken. I poured a little more milk over all of it.

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JOY

Cooking Level: Expert

Living In: Toledo, Ohio, USA

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Reviewed: Nov. 27, 2004

My husband and I were looking for something new to make, having never made a casserole before we decided to try this one. We made an excellent choice!! Easy to make, tasted great, not a lot of prep, it was perfect!

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IM24KGLD

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Reviewed: Nov. 21, 2004

Pretty good dish. I'd go lighter with the onions next time. I did also add some cheddar cheese to the top.

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LORA81

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Reviewed: Nov. 7, 2004

I use the small can of french fried onions and that is about perfect. I also use 2 or 3 chicken breasts instead of 4. I also use 4 cups of the hashbrowns. This has been a family favorite for over a year.

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ANASHA

Cooking Level: Expert

Home Town: Sister Lakes, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: Oct. 30, 2004

YUM! I was afraid of the FF onions, but they make the dish. Next time, I might try browning the hashbrowns first...I like them crunchy. Definitely a keeper!

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BERNADINI

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Reviewed: Aug. 27, 2004

My husband declared this one a keeper, too. Next time, I would make a few changes: definitely add more hash browns (at least 4 cups) and increase the milk to 1 cup. I added a generous amount of pepper and some garlic salt, and I added the corn in with the soup/milk mixture and decreased the total cook time to 45 minutes. It was very yummy and filling!

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BUCKEYEGRAD

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Reviewed: Mar. 4, 2004

Good, quick home-style meal. I used peas instead of corn because that's all I had, I think next time I'll add broccoli and other veggies to give it more substance. Thanks!

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JenniferJarvis

Cooking Level: Expert

Home Town: Hatboro, Pennsylvania, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Jan. 30, 2004

We thought this was pretty good. My kids did not like the French fried onions even with me using less than the recipe called for. Next time I make this dish, I will do half with onions and half without. Personally, my husband and I really like the French fried onions! I took other reviewers advice and baked this for less than what the recipe called for and it was not mushy at all.

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