Love these! I too, found the red pepper too spicy, but my husband loved it. So here's what I do: put all of the ingredients except red pepper in a plastic bag, mix the potatoes and herbs, remove half of the potatoes, then add 1/4 tsp red pepper and mix the remaining half again. I separate the non-peppered potatoes from the peppered ones on the baking sheet. So we're both happy. I also cook at 350 for 45 minutes, as a previous poster said. They cook more evenly that way.

Reviewed On: May 6, 2009

I have a toddler, so we cut the chicken up into small cubes beforehand, and use penne pasta instead of angel hair. (It's easier to make it "finger food" that way.) Like a previous poster, we double the wine and golden mushroom soup so it's not as salty. I also use one 8 oz container of the whipped chive cream cheese. The whipped version seems to melt better. My husband, my son and I all love this recipe. It's our favorite off this site so far.

Reviewed On: Apr. 14, 2008

My husband and I LOVE this recipe! It reminds me of the soup at Panera Bread. I made a couple of changes. I use boneless chicken breasts, which I cook the day before to make it less time-consuming. I couldn't find wild rice by itself, so I buy two boxes of Uncle Ben's and cook it without the butter or seasoning packets. I use 3 cups whole milk and one cup heavy cream, and 4 cups store-bought chicken broth with 3 cups of water from boiling the chicken. I serve it with Pepperidge Farm Sourdough Artisan bread and salad. It takes a while to make the soup, but it's totally worth it!

Reviewed On: Nov. 1, 2006