Reviewed: Feb. 21, 2012

Yummy! My whole family really enjoyed this. The only thing that I did different from the original recipe was to mix the spaghetti with the sauce and chicken before adding it to the baking dish. I added half of this mixture to the dish and added a good layer of parmesan cheese then the rest of the pasta mixture and a good layer of extra sharp cheddar. We will have this again and again!

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Reviewer:

mongray

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Reviewed: Feb. 16, 2012

My sons are always saying I cook the same thing all the time....."chicken & pasta" I was looking for something a little diff. and one night I made this and they LOVED it.......when they asked what it was I smiled and said "chicken & pasta" ;)

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Reviewer:

SherriBook

Home Town: Nyack, New York, USA

Reviewed: Feb. 13, 2012

The recipe as written is just 3 stars, but is fantastic with a few additions. I halved the recipe and used 2 cans of chicken (short on time). I put the chicken in the saucepan with the butter and a tbsp of garlic, and sauted for a couple minutes. Then, I added a heaping tbsp of sour cream to the soup mixture, as well as garlic salt, onion powder, and pepper. I also added a can of mushrooms and peas, and topped with the cheese and Italian bread crumbs. The fiance loved it, and so did I! Very flavorful and perfect for a cold night.

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Reviewer:

Mrs Harte

Cooking Level: Intermediate

Home Town: Henley, Missouri, USA

Living In: Saint Louis, Missouri, USA

Reviewed: Feb. 11, 2012

I read the reviews and decided to do what others had already done: diced frozen chicken breasts seasoned the chicken with adobe pepper, garlic powder, lemon peel, and cilantro (pretty much what I pulled out of the cabinet, went on the chicken!). Then I cooked it in olive oil (Pam spray). I used chicken broth instead of the water, and omitted the chicken bouillon. Then I added crushed club crackers and topped it off with shredded cojack cheese. My family definitely want this again! It is a great base recipe that you can easily adapt to your taste!

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Reviewer:

Courtney

Cooking Level: Expert

Living In: Lebanon, Indiana, USA

Reviewed: Feb. 2, 2012

decent...

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Reviewer:

TheChaoticChef

Cooking Level: Expert

Home Town: Penfield, New York, USA

Living In: Walworth, New York, USA

Reviewed: Jan. 27, 2012

This is a quick and easy recipe. The family loved it and we had no leftovers. I will definitely make it again.

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Reviewer:

Redbird

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Jan. 12, 2012

Really good ....with some changes. Used leftover roaster chicken, used chicken broth instead of water and bouillon. Sauteed sliced mushrooms, onion and carrot in olive oil before adding soups etc...used cream of chicken and cream of mushroom, added some thawed frozen peas...AND...added a big splash (1/4-1/2 c.) of sherry (!) for a flavor boost...

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