This dish tasted just like my Tuna Casserole, so I wouldn't make it again without some changes. First off, I would use boiled and chopped chicken breasts instead of canned chicken, as the taste is definitely different. I would also use the reccomended two cans of cream of chicken instead of substituting one can of cream of mushroom (long story, I only had one can of cream of chicken), or I would sub a can of cream of something else (broccoli maybe?). I would probably also add some green vegetable, maybe peas or small broccoli florets. Or instead I might add shredded pepperjack cheese instead of cheddar, for some more spiciness. I did find the original recipe a bit bland for my tastes. I covered the casserole for the first half of the cooking time and also stirred halfway through, and the pasta came out just right. I think this recipe would also taste great with some kind of topping, like fried onion. Great base recipe, though.
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