Reviewed: Sep. 28, 2009

Ok. Will not make again.

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Reviewed: Sep. 28, 2009

My boyfriend made this for dinner and it was excellent. It was so easy to prepare. He halved the recipe for the two of us, added peas, and omitted the mushrooms. This is a great, quick and easy dish!

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bsp09

Cooking Level: Intermediate

Home Town: Phoenix, New York, USA

Living In: Selinsgrove, Pennsylvania, USA

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Reviewed: Sep. 28, 2009

I was having family for dinner last night and was looking for something easy that I could make up ahead of time. Well this was wonderful. I made it half again, so used 1 can cream of chicken and 2 cream of mushroom. Used a rotisserie chicken, boiled the macaroni for 5 mins, used 2 soup cans milk and 1 cup sour cream and chopped up 1 cup of fresh mushrooms I had in the fridge. Baked covered for 35 mins, stirred, put back in the oven for another 15 mins (think this was due to the size of the casserole), topped with a large can of french fried onion rings and baked another 15 mins. Everyone loved, loved, loved it. I can see adding peas or diced, cooked broccoli to this, but it is brilliant as is. Thanks for a really good recipe Sandy.

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CarolFstr

Cooking Level: Expert

Home Town: Vista, California, USA

Living In: Saratoga, California, USA

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Reviewed: Sep. 27, 2009

I enjoyed this with a few modifications. I sauteed the onion with some minced garlic, boiled the macaroni for 4 minutes before adding it to the mixture, and also some seasoned salt and black pepper. I covered it for the first 30 minutes in the oven, stirred and returned to the oven uncovered for another 15. Then, I sprinkled Italian-style breadcrumbs on top and increased the oven temperature to 425, and popped it back in for another 10-15 for the breadcrumbs to brown. This is a really good base recipe. My husband only wished it had more chicken. Will try that next time. Thanks!

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Nixter933

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Reviewed: Sep. 27, 2009

I took the advice of other reviewers and partially cooked the macaroni a bit before mixing in with the other ingredients. I also opted to omit the cheese from the mixture, but instead added it to the top the last 10 mins or so of cooking (had some Mexican blend left over from last weekend's tacos). I used the low salt, low fat version of condensed chicken soup, but aside from that used all organic ingredients (used whole wheat pasta and non-fat milk). I also added some broccoli, and used thinly sliced fresh mushrooms rather than canned. This is a good basic recipe that is quick to put together; I'll keep experimenting. Thanks!

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cls223

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2009

Yummy!! The husband wants to save this one!!

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Valerie

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Reviewed: Sep. 27, 2009

yummy

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Rose

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Reviewed: Sep. 26, 2009

We found this to be very bland and I didn't think the chicken went well in this recipe at all. Sorry. Unfortunately, it could have used some spices, but because all the ingredients are dumped into a bowl, cold, it is impossible to taste test this before it is finally dumped, again, into the casserole and baked.

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VickiJH

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Reviewed: Sep. 25, 2009

My hubby and I really enjoyed this. I was so hesitant because we don't really like casseroles, but I had stuff that needed to be used so I did it. I did change a few things...I used half cheddar and half parmasan cheese. I added seasoned salt, black pepper, celery seed and worchestershire sauce. I also added frozen vegie mix because I just have to have vegies. I also covered with tin foil and stirred at about 35 mins and left uncovered. Mine actually took close to 1hr and 15 mins before the noodles were done. The last 10 mins, I added crushed ritz crackers with melted butter. It makes a lot and we only made half the recipe. So if you are making this for two people or a family with one child, half the recipe! It was so yummy. I even ate it for lunch today. I thought of a great alternative for an adult crowd or party....add a can of chopped artichoke hearts and some diced up red peppers. Thank you so much for the recipe. It is a keeper!

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girlwolf

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Reviewed: Sep. 25, 2009

I made this last night and we enjoyed it. The first thing that I noticed was a lack of seasoning. I added a few drops of hot sauce, seasoning salt, and dry mustard to the mixture. I took the advice of others and covered while baking. I stirred at 35 minutes, then cooked covered for an additional 20 minutes. I removed the foil and added french onions to the top as recommended by others. I then cooked uncovered for 10 minutes. All ovens are different so when you stir at 35 minutes you can determine how much more time is needed. I'll make this again.

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thepoetnmotion

Cooking Level: Expert

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Reviewed: Sep. 25, 2009

Loved this! Definitely will make again.

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boysmama

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Reviewed: Sep. 24, 2009

So sorry, we really didn't care for this recipe. I couldn't get past the taste of the canned soup. However, the texture was very nice, creamy, and I liked the short preparation time. I poached a couple of chicken breasts rather than using the canned version and as I was out of milk, I used cereal cream thinned a bit. I do think if I can come up with an alternative ingredient for the soup it would be a terrific quick-to-make dinner. Thank you for posting it.

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Judith

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 24, 2009

it is better to pre-cook the macaroni, and boil the canned chicken,in some water.(it gets salty if you don't) and it didn't say to drain the canned mushrooms,so please do. also, rice and corkscrew pasta works well, as does scalloped potatoes.

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mary,n

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Reviewed: Sep. 24, 2009

Very good recipe. I used baby shells instead of elbow macaroni and the pasta came out perfectly cooked. I also used the 1 can cream of mushroom and 1 can of cream of chicken and omitted the mushrooms because my kids don't like them. This recipe turned out really good and tasty. Oh, and I didn't have canned chicken so I used canned tuna!!! I think next time I will double this recipe, four kids ate the whole thing!!

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SINEAD20

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Reviewed: Sep. 24, 2009

Just made this for lunch. Hubby almost never takes leftovers to work. He had seconds AND asked to take the left over to work. Fallow it to the T only I halfed it.

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mrs. dach

Cooking Level: Intermediate

Home Town: Blythe, California, USA

Living In: Winterhaven, California, USA

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Reviewed: Sep. 24, 2009

Although HOCA didn't like the fact that it was not gourmet (also only rated three recipes with only 1 star), this is great when you need to make a quick dish and use what you have in your pantry. Sandy, thanks so much for sharing. I hope you continue to share with us.

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jhorner

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Reviewed: Sep. 21, 2009

I've made this a few times now. I would recommend stirring the casserole about half way through so that the noodles on top get completely cooked. I've tried this recipe using broccoli instead of mushrooms and it works quite well.

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