Reviewer:

FairyDust

Cooking Level: Intermediate

Reviewed: Oct. 21, 2011

Even my kids loved this!

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Reviewer:

Statlady

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Cooking Level: Intermediate

Reviewed: Mar. 16, 2011

This was good with some changes that I had to make. My son is allergic to dairy, so I substituted butter for non dairy butter, milk for almond milk, and I used shredded goat cheese instead of cheddar. I also used shredded chicken, and added tons of extra veggies: broccoli, red and green peppers, onions, celery, shredded carrots. My kids loved it and didn't even know they were getting all those veggies!

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Reviewer:

CaseyN3@yahoo.com

Reviewed: Mar. 3, 2011

really yummy! a kid pleaser.

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Reviewer:

M4E1R7

Reviewed: Jan. 23, 2011

It's refreshing to find a recipe that doesn't call for canned soup. Thank you. We haven't tried this recipe yet, we will let you know when we do!!!

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Reviewer:

Princess

Reviewed: Jan. 6, 2011

At first glance I was going to this recipe exactly as it was, but after reading the reviews, changed it completly. I browned the chicken first, then added an entire diced onion, brocolli and diced red pepper. To that I added the chicken brother and a tsp of thyme and garlic salt. I covered and let simmer. Once brocolli was al dente I added about 1/2 cup of parmesan and about 1/4 cup of cream cheese, let simmer and thicken. Then I tossed it with egg noodles and shredded cheddar and baked till heated through.

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Reviewer:

LESTALOO

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Humboldt, Saskatchewan, Canada

Reviewed: Aug. 24, 2010

This recipe is a great start for an easy casserole. I did alter the recipe a bit in that I cut it in half (as it's was just for me!) and I added cut up fresh carrots to add some more veggies and nutrition. Also, I only used one pan, cooked the meat first and put it aside. I did add some garlic to the chicken as others suggested and I added some dried basil and rosemary along with some chili powder to the sauce. I put crushed up ritz crackers on the top along with a little extra cheese. I also used smart balance instead of oil or butter and cut down on the amount significantly probably only using about 4 teaspoons in the entire recipe. I used skim milk, low sodium chicken broth, and stirred about 2 tablespoons of light sour cream directly into the sauce in the pan which worked well. Next time I'll make more sauce...I made more than called for while cutting the recipe in half but it would be a bit better with a little more sauce. If you only use one skillet, make sure not to leave the veggies in to long so they don't get overdone, especially if you put it in the oven, which I highly recommend so you get that hot bubbly casserole still, although you could certainly eat it without. The oven time was perfect for clean up. Over all a good recipe I'll definitely make again. A nice homemade version similar to a Campbell's casserole recipe. I'd definitely recommend and a recipe that is easy to alter to anyones liking!

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