This was yummy, and I didn't make too many changes but I do have some suggestions. With 2 cans of creamed soups and the large baking dish, I felt only 2 C. of cooked chicken and 1 lb. of broccoli weren't nearly enough -- so I used 3 C. of chicken and lots more broccoli. The soups were too "thick" as is, so I added 1/2 C. of Dry Vermouth to the mix (I would have used dry sherry but didn't have any). Used 1 T. curry powder, which was perfect (maybe even less next time), 1/4 tsp. cayenne, 1/4 tsp. white pepper, garlic powder, 1/2 C. lite mayo and 1/2 C. lite sour cream. Leftovers are really delish. *****As a side note, in 2004 when the author added this recipe to the site, it was probably an economical casserole dish. But in 2012, it was rather expensive to make with the French's canned onions, cheese, soups, mayo, etc.
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This was yummy, and I didn't make too many changes but I do have some suggestions. With 2...