Reviewed: Jan. 14, 2009

This was delicious! I added 1/2tsp of fresh ground black pepper a package of frozen mixed vegetables and doubled the pasta. It was a lot of work but this is a new family favorite!

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sarahnshane

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2008

My kids didn't like it too much and they're not picky at all. Sorry.

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Aussiechick

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Reviewed: Aug. 21, 2008

Delicious. I made it without the wine, mustard, and nutmeg (because I didn't have them handy) and substituted a quesadilla cheese mixture for the cheddar and it was still fantastic.

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Rachel

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2008

I thought this casserole was rich and delicious. I served this up for a Sunday dinner, adding mushrooms and broccoli florets to the casserole to round it out. The cheese sauce was comforting but was different than normal due in part to the wine. I used penne pasta, and would recommend a tube pasta with ridges to hold and soak in the cheese sauce. This doubled easily and the leftovers were just as tasty.

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Jason

Cooking Level: Expert

Living In: New Hartford, New York, USA

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Reviewed: Feb. 7, 2008

Not sure why the negative ratings - my boyfriend walked in and glanced at the recipe while I was cooking and said "oh...so it's like mac n cheese with chicken". The ingredient list and directions make it pretty clear that's what this is. It is a thick rich sauce, but very good as far as my family thought! I skipped the wine since my kids don't like anything flavored with wine and I thought this might taste too much like it. I used chicken broth instead. I skipped the nutmeg and the parmesan (I don't like them), and added extra crackers on top. Very tasty and comforting on a snowy winter day. It made our menu rotation!

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Cris

Cooking Level: Expert

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Reviewed: Apr. 13, 2007

As far as casseroles go, this one is definitely a keeper!! I added cooked brocolli to this, and it was extra fantastic

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erin mc

Cooking Level: Expert

Living In: Medicine Hat, Alberta, Canada

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Reviewed: Aug. 21, 2006

To me this was a glorified mac and cheese. A lot of work for nothing spectacular. My 2 year old daughter cleaned her plate which is always pleasing, but I probably would'nt make this again due to all the time and work.

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James

Cooking Level: Intermediate

Home Town: Panorama City, California, USA

Living In: Bermuda Dunes, California, USA

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Reviewed: Feb. 12, 2006

This recipe was not very good. My husband & I both agreed that the taste is not at all what we expected. He thought the sauce was too cheesy & think. I think the wine made it stink & left a bad taste in my mouth. I will not make it again.

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Christie Little

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Reviewed: Dec. 1, 2005

This was quite complicated to make and rather disappointing. It was too thick and not creamy. I doubt I'll make it again.

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jwallacemiller

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: New York, New York, USA

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Reviewed: Aug. 23, 2005

I first made this using the original recipe and it was ok. The second time I made it I left out the nutmeg, used Honey Mustard instead of Dijon and used 2 Tblsp. of white wine and 2 of chicken broth. Also cooked chicken chunks in butter, seasoned with salt and pepper. Used the left over broth to simmer chicken in once it was browned. Also added a little minced onion and was very generous with the rotini. Family loved it this way.

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Cherie Chex

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Reviewed: May 6, 2005

Fantastic! Can be made without the butter crackers and additional butter (in the topping) for a little less fat and its just as good.

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Emily

Cooking Level: Intermediate

Home Town: Nevada City, California, USA

Living In: La Habra, California, USA

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Reviewed: Apr. 18, 2005

Sauce seemed to thick. Did make a lot. Warm the milk before adding to speed up the sauce. When adding ingredients to make a sauce/remove from heat to help make a smooth sauce without lumps.

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CFELDHAUS

Cooking Level: Professional

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 16, 2004

I added more milk cause many said it was dry. It was still dry. The sauce tasted really good until I reluctantly added half the called for amount of nutmeg, and for me it ruined the flavor. I won't make this again!!!

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MARILEE1964

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Reviewed: Aug. 12, 2004

This was a great recipe! However, it was a little dry, almost thick. There really wasn't any sauce to speak of. I think next time I will add a little more chicken broth (my substitute for the wine) to thin out the sauce before pouring it over the chicken and pasta. Excellent recipe!!!

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missylyn

Cooking Level: Intermediate

Home Town: Kensett, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Jun. 28, 2004

It was ok

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CHELLYW

Cooking Level: Intermediate

Home Town: Salinas, California, USA

Living In: Island Pond, Vermont, USA

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Reviewed: Feb. 25, 2004

This recipe sounded great and did not have a bad taste at all. Sauce was to pasty and heavy. Left my husband and I feeling like we ate a brick, but the kids loved it.

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LJPET

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Reviewed: Feb. 8, 2004

A big hit with everyone!

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ItsMeHG

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Reviewed: Jan. 22, 2004

We love this recipe. I mixed it all together and then put it in the pan and used ziti(because that is what I had), I also added a jar of pimentos, it just seemed rather colorless, but after adding the pimentos I noticed that it looked better and they added flavor. I will make this again.

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NICKI61

Cooking Level: Expert

Living In: Wolcott, New York, USA

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Reviewed: Apr. 18, 2003

Too much of a flour taste in the sauce and too leavy of a sauce too. If I wanted this type of dish again, it would be must easier, and less expenive, and (I think) better tasting to make a "premium mac & cheese w/ spiral noodles" from a box and just add my own chicken. But layer it and do the topping as suggested here in this recipe.

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KATY77450

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Reviewed: Feb. 26, 2003

This tasted all right with a very VERY rich sauce, but make sure and check out the nutrition info before you make! Good Lord!!! You could gain 10 whole pounds from just one serving! Not at all healthy.

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CHINADOLL30

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Creamy Dreamy Chicken and Spirals Casserole

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