I thought this recipe was very good. Along with many others, I made several changes to the recipe. I used one can cream of chicken and one can cream of mushroom, like many others. I also added about 1 tsp garlic powder, 1/4 tsp seasoned salt, and a few shakes of salt and pepper to the soup mixture...I used about 3/4 cup chicken broth instead of water (the recipe calls for way too much water). I also used extra wide egg noodles instead of spaghetti, and I used leftover chicken broth to cook the noodles (which made them very tender and savory). I added a 6 oz jar of sliced mushrooms and a 10 oz. box of frozen peas. Basically I threw together the noodles, soup mixture, peas, chicken, and mushrooms into one big pot, stirred it all up, and THEN put it into the dish. I then covered that with about 1.5 cups sharp cheddar cheese mixed w/ 1/2 cup shredded monterey jack cheese. I cooked all that for 10 minutes at 350, then removed it and sprinkled a sleeve of crushed Ritz crackers that I mixed with a bit of melted butter over it. I put it back in the oven for another 15 minutes after that, and then served it with a dollop of sour cream on the side (which REALLY brought out a lot of flavor, very good addition). I was worried it would be a little bland but it was very tasty. I think I would've used less noodles, though, I put in 16 oz and that was way too much, I ended up throwing a bunch away, it was too much for the pan. Overall great IF you alter it and add your own seasonings etc!
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I thought this recipe was very good. Along with many others, I made several changes to the...