After following Lisa D's advice, we loved this recipe. I tweaked her recommendations a bit, but they work really well. I sliced some peeled potatoes very thinly, layered the bottom of the dish with them, put some diced red onions on top of them, and lightly coated it all with garlic powder. I baked them at 375 for about 30 min. I put defrosted broccoli on top of that, then cut up "Carving Board Ham" from Oscar Mayer on top of that. In a separate bowl, I mixed together 1 cup of shredded sharp cheddar cheese, 1/4 cup of mayonnaise, 2 cans of cream of mushroom soup, and 8 oz of canned milk. I spread that over the top of the casserole and let it sit for awhile (so that the liquid could reach the potatoes). I cooked in at 375 for about an hour and it was awesome! Great recipe! Will make again.

Reviewed On: May 17, 2011

After all of the raving reviews, I was really surprised on this one. I ran them through a food processor and they were really bitter and unpleasant tasting. I added a lot of salt, chicken broth, and cheese and it made them okay. I will never make these again. Not worth the 4+ hours of effort.

Reviewed On: May 5, 2011

This was great! People keep saying that 6 minutes for the roux is not enough, but that's just because they think it should be "black" roux. I did mine for about 10 minutes and it got to a brown roux and it still tasted fine. I burnt it the first time trying to take it all the way to black. I used butter on the second go for the roux and mixed in what little vegetable oil I had left, and it actually worked really well. We love spicy, but if you're not a fan of super-hot things, cut back on the pepper quite a bit. I added in some Worcestershire sauce (a little less than 1 T) and some Tony Chachere's seasoning (1 t or so), and it helped make it more flavorful. I also used a lot more garlic (like 4 cloves) and added Hunt's diced tomatoes with garlic instead of the stewed tomatoes. I also used all-white chicken breasts instead of chicken parts, and used chicken broth instead of used the stuff from the pan of boiled chicken. Very good stuff! Served over white rice with cheesy jalapeno garlic biscuits. Will be making again!

Reviewed On: May 3, 2011