Boy is this good. And better the next day. I followed the modifications of Pam, March 4 2008, the 2nd "most helpful postive review." I used Herbs de Provence, garlic powder and onion powder to season the chicken, browned it on high heat in butter and olive oil, added chicken stock, scraped up brown bits then cooked the chicken in the stock until cooked through. I think that the Cream of Chicken WITH HERBS makes all of the difference in the world. I decided to top the casserole with butter and stuffing mix. It was heavenly. I had a food hangover the next day and it was totally worth it. Loved it with the modifications. I think it would be a smidgen bland as written.
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Boy is this good. And better the next day. I followed the modifications of Pam, March 4 2008,...