I made this exactly like it said the first time, and like most thought that maybe it needed a bit something. I added paprika, about a tbl spoon to the whole dish. I made the second go round bigger too. I used 16 oz Ronzoni smart taste rottini noodles that my family loves, and I added the same amount of chicken and ham. I added EXTRA ingredients such as 2 extra cans cream of mushroom soup, some vegis, like peas (and I want to try broccoli next time) and 2 cups of grated swiss cheese to the mix. It gave it a sort of chicken cordon bleu taste. I imagine changing the cheese would change the taste. My kids are not super crazy about bell pepper, but I put the onion and bell pepper in the food processor and then sauted in butter and this worked out just fine. No olives for us though the second go round. I often mince vegis of several kinds into dishes like this. I added a pinch of salt and pepper to them while in the pan. I added the whole tub of sour cream too. I also put some mushrooms and a bit of the ham in the food processor too due to my youngest having issues with meat texture (he's 2). I mixed everything together and baked it for 25 min then added a seemless roll of crescent"roll" dough on top for 20 min at 375. I noticed that some had issues with over browning and you wont if you do this! Bubbly and creamy and not on the dry side like the first time. It feeds a family of 4 well, or freeze some for later. The extra's added keep it from drying out for leftovers.
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I made this exactly like it said the first time, and like most thought that maybe it needed a...