I thought it was good, but way better with some adjustments. I only used two chicken breasts because that's all I had on hand and it was plenty. It completely filled a 9x13 casserole dish. I had to cook the breasts before shredding, so I coated them in a spice rub mix from the farmer's market. I also used fresh steamed broccoli. I sauteed the onions in the same pan and added a splash of white wine before doing the sauce part. (I let it evaporate first.) Next time, I won't add the flour first, as it made the onions clump together. Instead, I'll shake it up with the milk and add it to the chicken broth when it's simmering. I increased the broth to two cups and the milk to one cup and, while the noodles soaked up the sauce, they weren't dry. I would increase the sauce even more. I also didn't bother with the layering. I mixed it all up and then put the cheese on top. I think this is a great base recipe, though, and I will make it again with the adjustments.
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