Reviewed: Nov. 16, 2011

I have put this in my crock pot a few times. The cashews (unsalted) are added about an hour before dinner so that they can heat through. I usually add more poultry seasoning, black pepper, dried minced onions instead of fresh(cuts down on the "eww" from my kids but gives the adults some flavor),and a touch of garlic.

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Reviewer:

piccle

Reviewed: Nov. 13, 2011

I enjoyed this recipe. My husband thought it tasted too soupy, so next time I might try to cut down on the amount of liquid. I omitted the nut portion to save on calories.

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Reviewer:

Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Reviewed: Nov. 7, 2011

Yummy, hearty meal. I made it in an 8x8 pan and cut the recipe in half for 2 people. Still had leftovers for 1 the next day. I added crumbled crackers to the top for a bit of extra crunch and broiled it for 1 min at the end. It takes a while to bake, but is pretty low-maintenance. Smelled wonderful throughout the house!

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Reviewer:

addltn

Reviewed: Oct. 6, 2011

I've made this several times now, and I think I've finally arrived at my favorite version of it! As written, I also felt that it was a bit bland--not bad, but with some seasoning changes, it's now one of my favorite casseroles for chilly days! While browning the chicken with celery, onions, and a generous portion of fresh mushrooms, I added a bit of ground thyme, ground oregano, and a couple garlic cloves. I also upped the poultry seasoning to a 1/2 teaspoon instead of 1/4. I only used cashews the first time I made it, haven't found them a necessity for me. I also add a scant 1/4 cup of long grain white rice because the first time I made it, I found it a bit soupy. And finally, the last time I made it, I threw in some halved fresh cranberries that I needed to use up, and it really added a nice flavor and color punch--I'll definitely do it again!

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Reviewer:

Laura

Reviewed: Sep. 11, 2011

Hmm yeah this is too salty as is. It is very creamy and sloppy and salty. I am making a second batch of plain rice to mix into this casserole, as I type this. This recipe was almost like a gravy with some chunky bits in it. I think this could be corrected with using plain water instead of chicken broth. I also think it needs more rice to be a true casserole. For the blandness I would add an extra 1/4 tsp of poultry seasoning, fresh ground pepper and splash of sherry. Also I would not use salted cashews and I would use a whole cup or even a cup and a half of cashews on top. The flavor is there but it was killed by the salt content. Will try it again with these changes next time.

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Reviewer:

melly77

Reviewed: Mar. 25, 2011

It's a bit bland as written but has GREAT potential. I now add more poultry seasoning and season the chicken when I cook it. I also started adding a little bit (like 1/4 cup) of long grain white rice so it wouldn't come out so soupy.

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