Reviewed: Nov. 9, 2009

This was good - well-received. I wouldn't say I was blown away however. I roasted the chicken first with my standard method: olive oil, salt, white pepper, and celery salt. I doubled the reipce, and used slivered almonds instead of salted. Also, an orange pepper for color instead of green. It is a good base recipe to use and tweak.

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Reviewer:

Biokerristry

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Sep. 14, 2008

My mother made something very similar, except I remember hers included some poultry seasoning. My version turned out quite good considering all of the substitutions I made - a little bit of this and a little bit of that to be cleaned out of my refrigerator. I used deli mesquite chicken, roasted red peppers, chopped artichoke hearts, green onions, and cashews, folded in the mayo/lemon juice mixture and topped with crushed potato chips & cheddar/mozzarella cheese.

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gapch1026

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Reviewed: Feb. 16, 2006

This was really good, and my kids loved it! Go figure...

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JIMELISSA

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Reviewed: Feb. 15, 2006

I added some red pepper flakes to add a little kick (maybe 2 tsp.) The kids did not like this dinner, but my husband and I loved it. Thanks!

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Anne

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Reviewed: Jan. 28, 2005

This casserole needed a little more *zing*, so I added 1 more TBS. lemon juice. I also dusted the top with more sliced almonds. It made it more appetizing than crushed chips.

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Reviewer:

SEA1964

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Franklin, Tennessee, USA

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Reviewed: Dec. 8, 2003

This is delicious! Great dinner recipe!

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 28, 2001

I love this recipe!!!

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Reviewer:

Chris

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Reviewed: Apr. 22, 2001

A very good recipe. It takes a little more time to gather all the ingredients but once you have them it is very easy to make. It's great as a side to dinner or can even be dinner itself.

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12 users found this review helpful