Reviewed: Apr. 13, 2009

Excellent! Just made it for the first time and it was delicious! I did omit the mushrooms, because I am not a mushroom fan. Instead I added chopped broccoli and topped it with crumbled ritz crackers. it was great! Will definitely make again!!

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Tami

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Reviewed: Apr. 6, 2009

This is a great recipe, and unlike others, my noodles fully cooked. I didn't have canned chicken on hand, so I boiled then when done chopped 2 boneless chicken breasts. Used 1 can of cream of mushroom and 1 can of cream of chicken. Covered with foil (probably why my noodles were cooked) and baked for 45 minutes, stirring once half way. After 45 minutes, I removed foil and covered top with crispy french onions and baked for 10 more minutes uncovered. Yummy! Thanks for the recipe =o)

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Vero Elena

Cooking Level: Intermediate

Living In: Antelope, California, USA

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Reviewed: Apr. 6, 2009

Thank you Sooner Sandy for an easy and delicious recipe. The only thing I did different was to use Kraft Italian Five Cheese vs the Cheddar.

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Todd fm Tn

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Reviewed: Mar. 30, 2009

I made this for a large party and it was a hit with both adults and children. I put french fried onions and sharp cheddar in the adult version. No french fried onions and mild cheddar in the kid version.

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CCRODRIGUEZ

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Reviewed: Mar. 20, 2009

I Was not sure we would like this but in the end my wife loved it. I added some frozen veggies and I did one can cream of chicken and one can of cream of mushroom. Also, you must put a top on it to keep things from burning.

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Zeke

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: North Salt Lake, Utah, USA

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Reviewed: Mar. 4, 2009

This is a great recipe and very quick and easy to make. I did take a few suggestions from others. I used 3 c. rotelle pasta, 3 (5 oz.) cans chicken, 2 1/4 c. milk, had no mushrooms but did use cream of chicken & mushroom soup, also added a little salt, pepper and garlic. I baked it for 1 hour covered (stirring twice) then added a little cheese to the top and baked an additional 15 minutes. It turned out perfect. My family loved it. Will definitely make again!

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Sheila L.

Cooking Level: Intermediate

Home Town: Fairmont, West Virginia, USA

Living In: Lebanon, Pennsylvania, USA

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Reviewed: Mar. 2, 2009

so good. thanks!

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LUVBRD81

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Reviewed: Feb. 21, 2009

I'm not the casserole type, but this was super good! Total comfort food. My family ate so much there were no leftovers!

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Feb. 15, 2009

This recipe made quite a bit. It was so bland (even after salt and pepper. My kids thought the chicken was out of place. I ended up giving the rest to a neighbor and she commented that it needed something. Sorry but I will not make this again.

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Jennifer

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Tucson, Arizona, USA

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Reviewed: Feb. 14, 2009

I took the advice of other's and fully cooked the pasta first just because we like softer macaroni. To give it an extra kick, I added a can of Rotel- we loved it! Gave it just enough zip! will definetly make again.

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angie

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Reviewed: Feb. 7, 2009

It was ok. We added more cheese, and garlic powder and more onions. It was still bland. Used real chicken breasts also. My husband forgot to add the milk so it was dry. next time, I think we will definately add green chilies, and something crispy on top. Very quick and easy...a good starter recipe. Thanks!

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Shelly

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Reviewed: Feb. 2, 2009

This was really good! I used 3 cups uncooked rotini, perfect amount. Definitely stir after cooking for 20 minutes.

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spdr8sr

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Reviewed: Jan. 27, 2009

this was a big hit with the entire fam! i used rotisserie chicken for extra flavor and sprinkled about a 1/4 of the cheese on the top to broil at the end. super easy midweek meal!

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J. Smith

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Reviewed: Jan. 26, 2009

As others have mentioned, I didn't pre-cook the noodles... I just made sure to cook 30 minutes covered, stir, then 15 minutes uncovered. They were fine. I reserved a little bit of cheese to sprinkle on top and put it back in the oven for a few minutes to let it melt. I spiced it up a little with garlic powder, thyme, crushed rosemary, coarse ground black pepper, and seasoned salt. I used one can regular and one can fat free cream of chicken soup. Oh, and since 2 c. of elbows would be a lot more than 2 c. of shells, I used 8 oz. shells. My husband loved it!

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XineRevelle

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Panama City Beach, Florida, USA

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Reviewed: Jan. 22, 2009

Excellent! A few changes I made: used 1 (13 oz) can chunk white chicken, 1 (26 oz) cream of mushroom soup, 1 (12 oz) bag frozen mixed veggies, increased the milk to 2 1/2c and sauteed the onions. I also added black pepper, white pepper and garlic powder. I cooked covered for 1 hour, mixing a couple times during cooking, then uncovered and cooked 10 more minutes. I added a sleeve of crumbled Ritz crackers drizzled with melted butter and broiled for a couple of minutes until browned -delicious! I highly recommend the addition of mixed veggies! (I also omitted the mushrooms because I didn't have any)

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Missy

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2009

I have to give this recipe "as is" 4 stars. I made the recipe as written and then again but fixed it up a bit. With a couple of changes, it is definitely 5 stars. I made the recipe as stated without the mushrooms (personal preference),and added: one can(drained) of peas, about an ounce of diced ham (I used lunch meat), garlic powder, and black pepper to taste. I covered the pan with foil and baked for 45 minutes. Took the foil off and baked for 15 more minutes. Then I added about a half sleeve of crumbled Ritz crackers mixed with 1 1/2 Tablespoons of butter on top. Broiled for 10 minutes until golden brown. The casserole was not soupy or too dry. Just right!

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L. Ann

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Reviewed: Jan. 18, 2009

Super easy. I covered at except for the last 10 minutes as suggested by others. I added fried onion to the top the last 10 minutes of baking. Kids ate. Had leftovers and added peas to it the next day.

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Chris

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2009

This was awesome! here are just a few changes i made cuz i did not have all the ingredients. Used 1 can cream of mushroom. And since I did not have any cream of chicken, I used half a can of chicken broth. Used a soup can of milk. Boiled the chicken then diced up. And used onion powder instead of diced onion.did use the shredded cheddar with a few slices of velvetta and stirred after halfway through baking time. Thnx for a fast and easy dish--

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Sasha F.

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2009

I halved the recipe for just the 2 of us...but totally read the oninon quantity wrong and used a whole onion!! I still really liked it but I love onions...def make it again (with a normal quantity of onion!)

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CeliaBelia

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 26, 2008

The easiest casserole I've ever made, and it tastes great too! I followed the recipe exactly, except for the cooking time. I cooked it for 1 hour 15 mins at 325, covered with foil, removed the cover and cooked for 10 mins at 400 to brown the top. No problems with the noodles being uncooked. I'm making this again today, and I'll add durkee onions to the top for some crunchiness. You could also do this with tuna, or even sausage!

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