Reviewer:

Amy T.

Reviewed: Jun. 15, 2007

This dish was delicous and really easy to make.

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Reviewer:

jpm134

Reviewed: Jun. 7, 2007

I thought that this casserole was good based on the changes I made, if I had made this as-is, I would have ended up with a very bland casserole. I used pimiento rather than red pepper to skip having to chop, I enjoy pimiento in casseroles anyways. I omitted celery as I had none. I added a bit of sage and thyme in addition to the oregano. After baking the casserole I stirred it, adding additional sour cream, with a pinch of nutmeg and a tsp of brown and serve, heating it through for about ten minutes in the oven. After these changes we all enjoyed it. As per previous reviews complaining of crunchy asparagus, fresh asparagus is crisp and we enjoyed it.

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Reviewer:

Jason

Cooking Level: Expert

Home Town: New Hartford, New York, USA

Living In: Alpharetta, Georgia, USA

Reviewed: May 30, 2007

I used a little more chicken (maybe 1½ cups) and I omitted the red pepper (my husband doesn't care for it), but followed the recipe otherwise. Well, I mixed everything together instead of layering, but the taste would have been the same.... And we weren't impressed. It seemed like a waste of asparagus as its flavour was overwhelmed by everything else. I think we would have preferred it more made with spinach and the asparagus on the side. We just didn't really care for it. But thanks for sharing, Kathy. With tweaking, it might be more to our taste. :)

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Reviewer:

Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

Reviewed: May 24, 2007

I used cream of chicken soup instead of chicken stock which gave it a nice flavor. I will probably make this again.

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Reviewer:

COLERS12

Reviewed: May 22, 2007

Yum!

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Reviewer:

katherine r.

Cooking Level: Intermediate

Home Town: Plantation, Florida, USA

Living In: North Charleston, South Carolina, USA

Reviewed: May 19, 2007

Excellent! Our family loved this. Added salt.

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Reviewer:

MOLLYG2

Home Town: Dallas, Texas, USA

Reviewed: May 14, 2007

Something went wrong and it was all runny, but the taste was great.

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Reviewer:

Lauryl

Cooking Level: Intermediate

Reviewed: Apr. 20, 2007

I almost feel guilty reviewing this recipe because I changed it up so much! But the basics were there - chicken, asparagus, sour cream, parmesan and noodles. What I changed was in response to the reviews as to it being runny. Instead of using chicken stock, I used a can of cream of mushroom soup. I also sauteed the asparagus along with the onions and added garlic and mushrooms, omitted the red pepper (yuck!). Then instead of putting it in a casserole, I dumped it all in a crock pot and cooked it on low for 5-6 hours. Turned out great - flavor wasn't bland at all and it was saucy instead of soupy. I'd make it again.

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