Reviewed: Mar. 24, 2012

Family loved it, the wife said,"Give it 5 stars".

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Reviewer:

Richard

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Reviewed: Oct. 6, 2011

this is a pretty good base recipe - i used cr. of potato, because that's what i had, so i used chicken bouillon instead of the milk. i sauteed the onion with the chicken, and used quartered baby carrots which i cooked along with the potatoes (i don't care for frozen carrots!), fresh garlic went in with the chicken and onions, and i skipped the parmesan entirely because it seemed out of place. it was enjoyed by all, including the 3-year-old!

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Reviewer:

3MCMRMOM

Cooking Level: Expert

Reviewed: Oct. 5, 2011

I didn't make this the "fast" way, I used fresh carrots and broccoli. But that was okay, because this was delicious. I about doubled this recipe for my big family and it was nearly gone when dinner was over. ***I've now made this recipe three times, each time my kids tell me "You should make this more often!". I've used frozen veggies and fresh, canned chicken, fresh chicken...all ways has been very good. My note: LOAD up the vegetables...I use more than the recipe calls for.

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Reviewer:

Connie

Cooking Level: Intermediate

Reviewed: Aug. 6, 2011

left out the cauliflower and changed up the herbs a little bit but this was very good! The kids loved it!

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Reviewer:

Rach

Reviewed: Feb. 16, 2011

Very good. I used carrots and celery since I didn't have frozen veggies. Just sauteed them in some chicken broth first. I also used half more all the spices for extra flavor, and dbl the cheese. Yum!

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Reviewer:

Ashleer123

Reviewed: Feb. 1, 2011

This meal took over an hour to prepare, so there is nothing "last minute" about it. I cooked the potatoes (4!) over 30 minutes and they still were not tender. And one can of soup was not enough. The potatoes absorbed all of the liquid and the chicken was very dry. I even doubled the milk. The flavor was good, but this recipe needs a lot of changes.

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Reviewer:

brenda

Reviewed: Jan. 6, 2011

Easy, fast and flexible. Cream of anything soup, canned, frozen or fresh potatoes, whatever cheese you have open, and a bag of frozen vegetables. I made on the stove top then put into a casserole dish and crumbled crackers on top. It was fantastic and EASY! Will definitely fall back on this recipe again soon.

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Reviewer:

Shenandoah

Reviewed: Nov. 4, 2010

I loved this! Made it for the first time tonight but didnt go by the exact measurements cause I just never do. I used 5 chicken breasts, 2.5 cans of cream of mushroom and a can and a half of milk. I think. The milk I eye balled so I'm not sure. And then the spices I added much much more. I like lots of flavor so I quadrupled the amount. Came out amazing. Lots of flavor and so comforting. Oh and I threw in egg noodles with it. Family LOVED it!

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Reviewer:

Melissa Aletha

Cooking Level: Beginning

Living In: Lake Elsinore, California, USA

Reviewed: Oct. 10, 2010

The only reason I might make this again is because my kids ate it without a fuss, which is a good thing, particularly since it includes more than one food group! It's bland unless you really play with the seasoning and the first step involving the potatoes takes at least 20 minutes.

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Reviewer:

BWisler519

Cooking Level: Intermediate

Home Town: Westerville, Ohio, USA

Living In: Denver, Colorado, USA

Reviewed: Aug. 11, 2010

I made it more like a baked caserole but i did fry the potatoes stove top, adding spices, layered on the bottom of a dish, added the rest of the ingrediants on top and popped it in the oven.

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