Reviewed: May 16, 2010

This was my first time making this dish. It was very easy and super yummy! This will be on our dinner table more!

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Reviewer:

yolanda

Cooking Level: Intermediate

Living In: Granbury, Texas, USA

Reviewed: Apr. 26, 2010

This was awesome and hit with my family! I did have to omit a few ingredients since I didn't have them on hand, but it still turned out great. I left out the pimento and bell pepper since I didn't have any. It still had lots of flavor! I also added about 1/4 cup chicken broth along with the 1/4 cup white wine, and some crushed garlic. I will definitely make this again. Next time, I will probably decrease the amount of onions.

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Reviewer:

BOUKAME

Reviewed: Mar. 24, 2010

Not bad for a quick meal. Not going to give it 5 stars because it wasn't that great. But it fed the family and my husband said I could make it again.

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Reviewer:

Zeekums

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Beaverton, Oregon, USA

Reviewed: Mar. 18, 2010

I did not use pimento and didnt have any white wine instead I added a can of hot rotel, corn, a green onion and a little velveeta cheese. Yummy

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Reviewer:

kamin

Reviewed: Mar. 9, 2010

YUM! We loved this. I made it with 1 lb of spag..so increased the soup to 2 cans, de-boned a rotisserie chicken (approx 4 cups) and doubled the veggies only increased the cheese by 1/2 cup and it was so good and creamy!

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Reviewer:

CSONION

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Grand Prairie, Texas, USA

Reviewed: Mar. 8, 2010

I just put this dish in the oven but I can already tell it's going to be a hit. I use recipes as suggestions...I used all the listed ingredients (except I used Cream of Chicken Soup, rather than Mushroom ~ family preference). Cook spaghetti noodles - drain. Cook cubed chicken (4 breasts) in EVOO, season with salt/pepper. Add 3 cloves garlic, onion, green pepper & pimento's to chicken. When all chicken juices are cooked out, turn heat off...add 2 cans soup, 1/2 C white wine & cheese. Mix ALL together in a 9x13 pan, top with remaining cheese and crushed butter crackers (crushed crackers mixed with butter). Bake & enjoy! I can't wait till it's ready to eat...YUM-O

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Reviewer:

Angie

Cooking Level: Expert

Home Town: Lynnwood, Washington, USA

Living In: Arlington, Washington, USA

Reviewed: Feb. 9, 2010

This was sooo good! The recipe is perfect the way it is. We didn't have cheddar cheese though, so we used pepper jack cheese instead (yummy!), which made it a little spicy. I'm sure you could substitute any kind of cheese and it would still be delicious. Oh AND we didn't have the white wine, so we used Michelob beer instead and sauteed the vegetables in it. It still turned out great!!

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Reviewer:

emc

Cooking Level: Intermediate

Reviewed: Feb. 3, 2010

Did I do something wrong? This was pretty dry! Nobody complained (which is saying a lot for someone with five kids!), but nobody raved over it either.

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Reviewer:

5kidsnadog

Reviewed: Jan. 28, 2010

This is good comfort food. The whole family loved it.

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Reviewer:

ka me ka thee

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Reviewed: Dec. 9, 2009

Requested weekly by husband! I have made this several times with multiple varieties, as my husband requests this regularly, and I try to make it healthier. This recipe is great and you can add different raw veggies to the mix without compromising the overall taste. Key changes I recommend considering: whole wheat spaghetti or mix of half and half, 4 cups of chk (sometimes use canned); 1 whole green AND red bell pepper (no pimentos); 1 can of Rotel Tomatoes in addition to cream of mushroom; 2 finely chopped zucchini (have also used some eggplant); whatever fresh tomato you have on hand; we do prefer it with the white wine, but it is not a deal braker if we don't have any open -- drain Rotel if you also use wine

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