Reviewed: Nov. 25, 2009

This was SO tasty and one of my favorites from this site! I halved the recipe, made in a 8x8 dish and it perfectly served 2. I used fat-free cream cheese & sour cream, and the 98% fat-free soup. I used the crackers on top, but didn't think they were necessary and won't add when I make this again. I served over kluski noodles. This was SO rich tasting and the perfect winter dish and not even bad for you when you use fat-free versions!

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Holly

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Reviewed: Oct. 26, 2009

I have a houseful of mushroom-haters & was out of any other cream soups, so instead I used a package of creamy Southeastern Mills brown gravy (worth its weight in gold - I have to order it by the case online because I can't get it in the Northeast). I used low-fat cream cheese & sour cream and it still tasted really rich. I mixed some LF shredded cheese into the sauce, topped with extra crackers and sprayed the top with Pam to make it golden without adding extra fat. Then I sprinkled some more LF cheese on top when it was almost done. Would be good adding in some mixed veggies to the mix, but the sauce amount would have to be increased. I think next time I'll add french-fried onions instead of mixing crackers into the sauce. Yummy!

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KIKISETTE

Cooking Level: Intermediate

Home Town: Windsor Locks, Connecticut, USA

Living In: Agawam, Massachusetts, USA

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Reviewed: Oct. 19, 2009

It's a tasty dish. I added bread crumbs and fresh broccoli to the mixture and surved over wheat noodles. Will be making it again!

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blushingbride

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Reviewed: Oct. 15, 2009

This was VERY EASY to make & great comfort food for the cold weather! I did make changes based on other reviews. To be even quicker, I used 2 lrg cans of premium breast chicken. I also put in 2 TBS of chicken seasoning that I had, as well as 1 Cup brown minute rice and proceeded with directions. After I poured the mixture into the pan, I sprinkled Colby/Chedder cheese on top. Then mixed 1 sleeve of crushed Club crackers w/ 1/4 C melted butter and sprinkled that over the cheese. I baked for 30 mins at 350.The top was golden, crunchy and OH sooo good! My Finance' loved it! I served it with mixed vegi's. I still think it could use a tad more seasoning, but I will be making this again!

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LaurieLou

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Reviewed: Aug. 19, 2009

Was soooo easy to make!! My twin 8 year olds really liked it and so did my husband. I wasn't as crazy, but will make again since the family loved it and it is a cinch to make. Thank you!!!!!!

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alana

Cooking Level: Expert

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Reviewed: Aug. 15, 2009

Super easy to make. Would be better served over rice or noodles.

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TwoSuperfriends

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Reviewed: Jul. 9, 2009

My family and guests loved it... I've made it several times already. My only modifications are: 2 cans of cream of chicken and omit the cream of mushroom. I like other peoples suggestions of putting it over angel hair or hashbrowns, both sound yummy! But it is great on its own. I think I will also try adding cheddar cheese to the top next time!

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IMAGODDESS

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Reviewed: Jul. 8, 2009

VERY good! Nice & easy for a new cook! I left out the sour cream & served over angel hair pasta. Next time I'll try over biscuits! I will be making this again.

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Victoria514

Cooking Level: Beginning

Living In: New Castle, Pennsylvania, USA

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Reviewed: Jul. 7, 2009

This was really great. Creamy and taste was wonderful. Will make again and again.

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Judy

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Reviewed: Jun. 9, 2009

I had planned on leftovers but there wasn't a bite left! Everyone loved it. Creamy and tasty, I'll make this one again. Thanks for a great recipe!

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peggy

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Reviewed: Jun. 5, 2009

I could not beleive this was so good!! My family inhaled it and I couldnt wait for leftovers!!

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goochgirl

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Reviewed: May 15, 2009

kind of bland not much flavor needs sone work

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roberta

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Living In: Powder Springs, Georgia, USA

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Reviewed: May 14, 2009

For what this is, it's pretty good. It is incredibly easy to throw together, and the topping is really good. It's a good recipe if you don't mind using the canned soups and you don't have a lot of time.

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cmmunchkin

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Reviewed: May 13, 2009

This *sounds* like it should be delicious, but it was kinda soupy and bland. Not too bad, but I wouldn't make it again.

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Pattie B.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Orono, Maine, USA

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Reviewed: Apr. 12, 2009

This was so so incredibly rich and such a spurgle on unnessessary calories but it was delicious. I enjoyed every bite. Should I make again I'll serve over crispy hashbrowns and add a can of diced green chili's.

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k861084

Cooking Level: Expert

Home Town: Vincennes, Indiana, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 8, 2009

We did not enjoy this much. Most of us ate it, but it was too 'creamy' (fatty?) and slightly nauseating. I couldn't come up with a good side either, I thought of bread to soak up some of the cream, but with the crackers on top it seemed a bit repetitive. All in all, I could do without eating this again.

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Alina

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Reviewed: Apr. 6, 2009

I liked this, it would be really good as shredded chicken sandwiches. I think it would also be good with a veggie added, such as broccoli. Thanks for the recipe!

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BRITGREEN

Cooking Level: Intermediate

Home Town: Wheatland, Wyoming, USA

Living In: Frederick, Colorado, USA

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Reviewed: Mar. 30, 2009

I found that the topping was not cripsy enough to counter balance the creaminess of the dish. Suggestion: Sprinkle cheddar cheese over entire top of casserole. Mix cracker crumbs with melted butter and sprinkle over cheese. Bake for recommended time. If you would like more of a golden crust, broil in the oven on low for a few minutes or until the crumbs reach the desired cripsness. Quick and easy recipe - and the family loved it!

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PrincessDaBurgh

Cooking Level: Expert

Home Town: Hermitage, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 17, 2009

Made this for my family tonight ...was very good i didnt have the crackers so i put tortilla chips on top and put i little bit of chicken broth in with the mixture turned out good. will make again

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