Reviewed: Oct. 11, 2009

This was gooooooooood! I used rotini instead of elbow mac (just like it better) and I left out the mushrooms (don't like them). I used one large chicken breast seasoned with garlic and onion salt (instead of canned chicken), and cooked it in a skillet in a dab of olive oil. I sauteed my onion and some minced garlic with the chicken when it was almost done. I then shredded the chicken breast and mixed everything together as called for in the recipe, along with some garlic powder, onion powder, and a dab of liquid smoke. Baked 40 minutes at 350, then 10 at 400, then topped with some crushed croutons and shredded cheese, then baked another 10 at 400. It will seem a little soupy at first, but it's not by the time it's done cooking, so I originally made a note to reduce the amount of liquid next time, but don't do it! It doesn't need it and will be too dry if you do. This stuff is DELICIOUS and will be a regular in our house!

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GradysMomma

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: Columbia, Missouri, USA

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Reviewed: Oct. 8, 2009

This recipe needs to have more flavor. I might try crushing ritz crackers on top next time.

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Densie

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Reviewed: Oct. 8, 2009

This was a pretty good recipe. It seemed heavy, so I used skim milk & 98% ff cream of chicken soup. It was a good conforting meal, but not too much flavor. Instead of can chicken I used slices of black forest ham. I think I would make this again.

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Beenie

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Reviewed: Oct. 7, 2009

Not my favorite. I can see making something like this with a homemade white sauce that would taste much better than cans of soup. I used the "healthy request" cream of chicken and mushroom and I sauteed the onion and added green pepper before mixing. I also used fresh chicken breasts and pre-cooked the noodles a bit. It's just too thick and fake tasting for me. No matter how you change it, it's still a canned soup recipe - and it tastes like one.

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Marne

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: Oct. 7, 2009

I have been making this recipe for years, and my mother has for many years before that. We add a can of rotel and use shell mac instead of elbow. Out of this world!

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KathrynLaura

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Reviewed: Oct. 6, 2009

I just made this tonight with the kids. The recipe sounded really delicious but when the casserole was done, it was not edible. The sauce got all absorbed but the noodles were still half uncooked. They were crunchy and had a stale-like texture. It was also very bland. Also added the french fried onions which gave it a little flavor on top but did nothing for the casserole itself. Altho this was super easy to make, we didn't like the taste of it. We would not make this again....EVER!

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Suzy

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Reviewed: Oct. 5, 2009

We definitely enjoyed.

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Kelly

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Reviewed: Oct. 5, 2009

I made this for a potluck, because I was tired of serving sub-par dishes at potlucks and I really wanted to serve something nice this time. This was easy to make, made a very nice presentation, and disappeared completely in no time at all. I had some and it was awesome! My husband could not believe how fast it went. I took the advice of some others and baked foil covered for 30 minutes, then topped with French's onions and cooked uncovered for an additional 20-25 minutes. Yielded a huge amount. Will make again!

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cinnammonngirl

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Reviewed: Oct. 4, 2009

This was a really simple recipe with ingredients I just about always have on hand. I added some brocolli and extra onion that needed to be used up. Quite good! I'll definitely make this again.

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bella888

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Reviewed: Oct. 3, 2009

This was great! Made it after a long day of work and takes almost no prep. Took the advice of some others and stirred half way through, otherwise didn't change a thing. I will definitely be making this again.

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cheecka1

Cooking Level: Beginning

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Reviewed: Oct. 3, 2009

I followed the recipe except I took others advice and changed one cream of chicken for a cream of mushroom, and I stired halfway through. I am deleating this recipe from my recipe box.

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Nicole

Cooking Level: Expert

Home Town: Mountainburg, Arkansas, USA

Living In: Pine Bluff, Arkansas, USA

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Reviewed: Oct. 2, 2009

Fantastic recipe. Thought the onions would have been too much so I cut back on them. Should have added the full amount. It gave the casserole a good flavor. It was gone in 24 hours. We could not get enough of it. Passed the recipe on to others and they thought it was great as well. Will definitely cook again and try different veggies.

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No Cook Am I

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Reviewed: Oct. 1, 2009

Hubby loved this! Kids were mixed reviews. I used 1 can cream of chic & 1 cream of mushroom & left out the can of mushrooms. covered & stirred half way, uncovered last 10 min & topped w/ french fried onions. Made a ton & will half next time. Good enough to make it semi regular in my house.

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ZIMM2GO

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

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Reviewed: Oct. 1, 2009

This was a very easy and great recipe! I added chopped asparagus to the mix, but I don't think that it did much for it. I did however put one can of cream of asparagus and one of cream of chicken and that gave it an amazing flavor! I did cook the noodles for a few minutes before just to make sure and they turned out just fine. I baked for 35-40 minutes covered, then 10 uncovered. For the last 10 I covered with french fried onions and salt/pepper. I do think that adding more cheese on top at the end would have made it even better. That's for next time! Thanks for such a quick, easy, and tasty recipe!

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carltond

Cooking Level: Beginning

Home Town: Laurens, South Carolina, USA

Living In: Simpsonville, South Carolina, USA

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Reviewed: Oct. 1, 2009

Was looking for a recipe to use up leftover baked chicken and yours was a clear winner. I used 1 can cream of mushroom soup because as another reviewer said, I was out of mushrooms; 1 can cream of chicken, added 1 can of green chilies and served it with cornbread muffins. Thanks for a recipe that provided an excellent base to use what was on hand in a delightfully delicious way. Loved it!

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: Sep. 30, 2009

All my family liked it. But the funny thing is that it was well noticed and preferred by men.

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j.chehab

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Reviewed: Sep. 30, 2009

This was really pretty good. I'd expected it to be a bit bland, but really I was pleasantly surprised. Plus, my 13 month old loved it! Nothing is better than having her eat dinner without picking at it! My changes: I used piccolini pasta (little wheels) as I knew this was easier for my little one to pick up than elbow mac. I diced 3 chicken breasts that I'd poached with poultry seasoning. I used (1) can cream of mushroom and (1) can cream of chicken soups. I did use (1) small onion instead of measuring 1/4 c. I baked in a 13 x 9 glass dish covered with aluminum foil at 350 for 45 minutes. I then removed the foil and baked for another 10. Came out wonderful! I believe next time I make this though, I will try using a creamier cheese like velveeta or american, and add a vegetable to it like broccoli or peas or mixed veges! (I meant to add the veges this first go round, but alas I forgot!)Oh! And, this reheats really well too in the micro!

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Shannon

Cooking Level: Expert

Home Town: Rolling Meadows, Illinois, USA

Living In: South Elgin, Illinois, USA

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Reviewed: Sep. 29, 2009

This was a good clear out the cabinet recipe. I cut the recipe in half and used a left over chicken breast, colby cheese (all I had), cream of mushroom soup, some veggies I had left over and tossed it all in a 9x9 pan. It turned out really good and didn't take any time at all. Thanks a lot Sandy!

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Drew Hess

Cooking Level: Intermediate

Home Town: Groveland, Illinois, USA

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Reviewed: Sep. 29, 2009

Well, it sure was easy to make but I just didn't care for the canned chicken taste. Might as well use tuna which would taste good with this recipe too. My husband liked it a lot but next time I will use fresh chicken.

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Adria Marie

Cooking Level: Intermediate

Living In: Myakka City, Florida, USA

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Reviewed: Sep. 29, 2009

Loved this recipe. I used canned chicken which was fine but next time I will use packaged chicken breast. Also used fresh mushrooms instead of canned. I substituted cream of celery soup. Cooked the noodles first. Turned out great. Definitely a keeper.

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jan1010

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Sandy's Casserole

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