I have made this as is and it is super good. I have also used the same dressing recipe and added everything but the kitchen sink! Today I used whole wheat penny pasta, sauteed chicken, and sauteed leeks, carrots, celery, green pepper, and baby bok choy. tossed together and served at room temp for lunch. cold for dinner. topped with the slivered almonds. delicious. Love this so much. There is so much that can be done with this base!

Reviewed On: Aug. 31, 2010

this is baking in my oven as I type. I don't cook with canned soup as I don't think it is healthy. However, I boiled a cup of chicken stock in a box and added 1/2 cup half and half to the stock with a tbsp of corn starch whisked in. I didn't have white wine so I bravely added 1/4 cup of organic red wine. After that thickened I poured it over the chicken cutlets that were covered in the mozzarella cheese. I then followed the directions as written and baked at 325 on the convection roast setting. I am so hoping it turns out despite my brave alterations!

Reviewed On: Aug. 24, 2010

I made this with 1/4 cup butter, and had to use honey mustard. I also had to use a little agave syrup as I only had 1/3 cup honey. Used same amount of salt and curry. This was so good. This will be made again and again! I want to take the excess sauce and toss it with rice. Yumm....next time!

Reviewed On: May 20, 2010