This is an excellent base meal which can be tweaked to your preferences, or is good as is. I prefer my casseroles to have a bit more flavor intrigue so I tweaked in the following manner:
I rubbed the chicken breasts with paprika, dill and seasoned salt then browned over high heat before removing from pan and setting aside.
I sauteed a large Vidalia onion, chopped fine in butter with 4 cloves of garlic, diced and 1 cup of red, yellow and orange sweet peppers. I returned the chicken to the pan and added 1/3 cup chicken broth and 1/3 cup white wine and a can of sliced carrots, drained. I poached the chicken and veggies until done. After removing the chicken from the pan I reduced the remaining liquid by about half.
After mixing everything together I added 1/4 cup milk to the mixture as well as 1 cup shredded italian cheese (parm, romano, mozz) and doubled the noodles to make a full 9x13 casserole dish full.
My husband has never willingly eaten a casserole in 17 years of marriage and he not only had seconds of this dish, he has asked for it several times since. This is definitely a keeper.
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This is an excellent base meal which can be tweaked to your preferences, or is good as is. I...