Reviewed: Jun. 23, 2009

This definitely tasted good, but beware, you are not gonna get a picture perfect piece of lasagne to serve company. It was more like Yummy slop. It was very saucy, and I didnt even pre-boil the noodles. I just cooked the noodle in the casserole. You could probably omit the milk, it would help.

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chez High

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Reviewed: Jun. 12, 2009

We loved this! The only changes were leaving out the mushrooms because everyone doesn't like them and we used no milk. But it was fabulous! Thank you for a recipe that 3 kids and 4 adults all love!

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sarebear

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Reviewed: Apr. 30, 2009

This is one of the best Chicken Lasagna's I have had. It's easy to make to boot. Comes out a little runny so I didn't add as much Chix soup the second time I made it. THANK YOU THANK YOU THANK YOU

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sopes

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

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Reviewed: Nov. 13, 2008

this recipe is very good. i didn't have any velvetta so i just used mozarella instead. it was delicious. next time i will try it with velvetta just to compare the diffence.

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bettyb

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

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Reviewed: Apr. 25, 2008

This stuff's great! Easy, and cheap, to make. Any leftovers taste almost better!

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pbarden

Cooking Level: Beginning

Home Town: Tracy, Minnesota, USA

Living In: Superior, Wisconsin, USA

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Reviewed: Mar. 6, 2008

I made this a long time ago and forgot about it until I ran across it in my recipe box. I remember this was pretty good. I remember following the recipe pretty much to the "T", but instead of the processed cheese, I just used bagged shredded cheese (Kraft Mexican cheese...it's what we always have on hand). And I omitted the mushrooms. I do remember it being soupy, but the leftovers thickened up a bit and it was better the day after. My husband wasn't a big fan of this, which is why it hasn't been made since. I liked it, though! :)

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TAMLVS2COOK

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Reviewed: Jan. 24, 2008

Fantastic! It is rather "soupy" like another member said, but that's how my mamma used to make her lasagna so I love it! The only changes I make are that I cube the Velveeta instead of grate it (saves on time and mess and melts just fine), and I leave out the pimento peppers, only because my family doesn't like them.

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rachelle

Cooking Level: Beginning

Home Town: Hamler, Ohio, USA

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Reviewed: Oct. 22, 2007

great!

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Linda

Cooking Level: Expert

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Reviewed: Aug. 22, 2007

FANTASTIC Recipe! I did not include the pimentos or the green pepper. Turned out GREAT!

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chicupfront

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Reviewed: Mar. 25, 2007

I really liked this recipe, but it was very soupy even though I cut the milk in half as other reviewer's recommended. I would completely omit it next time. I also thought it could use more pasta and next time might try penne pasta instead of lasagna. I added a small fresh clove of minced garlic. I did make one substitution: I used an italian mix of pre-shredded cheese because I don't like processed cheese. Overall, the recipe is quite good, quick, and easy and I will definitely make it again.

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Susan999

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Reviewed: Jul. 1, 2006

This is pretty good. I guess it's kind of hard to go wrong with velveeta and condensed soups. HOWEVER, why anyone on God's green earth would put cottage cheese in lasagna is beyond me. There's a reason for Ricotta cheese. It's not lumpy and it doesn't have a sour after taste. Come on people... Cottage Cheese? I just don't get it. Sorry for the rant, this is a great recipe... worth trying when you're stuck with left over chicken.

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Laura Jean

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Mar. 31, 2004

This was tasty and different! Takes awhile to put together. I was never a fan of Velveeta, but it adds a nice flavor. Didn't have the pimento pepper, so I substituted a yellow pepper and was pleased with the taste. Also, I made three layers instead of two and would recommend putting all the chicken inside since it dries out on the top during cooking. Thanks for sharing!

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LEWIKE01

Cooking Level: Expert

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Reviewed: Aug. 14, 2000

We really enjoyed the taste of this lasagna, and got lots of great comments from company. We did find it very soupy--we cut the lasagna and within seconds the cuts had disappeared, and we just sort of scooped it on people's plates.

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ASHROB

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Reviewed: Jun. 30, 2000

I have been serving this a lot and everyone loves it. It also freezes well. The only drawback is the huge mess that you get when you grate Velveeta cheese. One of these days I will probably try cutting it into small cubes, instead.

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