Reviewed: Apr. 15, 2012

My husband loved this. We had enough left over that he took it for lunch the next day and even his partner loved it

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Reviewed: Oct. 12, 2011

This was good. I had to use cream of cerlery soup because the kids don't like mushroom, but i think it would have been better with that. I used fresh brocoli so it wouldn't get to watery. served over rice.

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Ruthy

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Kyle, Texas, USA

Reviewed: May 26, 2011

We loved it! Just finished eating and it was so simple and tasted so good. I boiled the chicken before hand with celery, onion and salt and pepper then chopped it up and added it to the other stuff and bake and enjoy! We will be using this one again!

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hcarmona

Reviewed: Feb. 16, 2011

I used this recipe as a base and kind of did my own thing with it. I subbed cheddar for the jack, aded a good bit of garlic and onion powder, paprika, salt, pepper, and italian seasoning. I cooked the chicken and broccoli before mixing everything together and also added about a cup of pre-cooked brown rice. It still seemed soupy after I added the rice, so I added one beaten egg to the mixture as I would have done for a typical broccoli casserole. Lastly, I topped it with a small layer of cheese and one sleeve of ritz crackers that I crushed and mixed with 3 tbsp of butter. Three stars. Good base recipe but needs a good bit of tweaking!

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Mrs.Chlebda

Cooking Level: Expert

Home Town: Athens, Georgia, USA

Living In: Columbia, South Carolina, USA

Reviewed: Jan. 4, 2011

This was a great meal for my family. My husband and small children loved it. My only change was that I used a cheddar cheese b/c I didn't have the jack cheese that it called for. We'll definitely be making this again.

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CookinCarrie

Reviewed: Nov. 12, 2010

It may have been my fault that it didn't turn out great...it was good but don't think I'll make it again. Not too much flavor but filling! I put in double the mushroom soup which made it a bit runny but I like extra sauce. Easy and little to clean up!

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tiffstu

Cooking Level: Beginning

Home Town: Miami, Florida, USA

Living In: Memphis, Tennessee, USA

Reviewed: Oct. 18, 2010

made this for dinner today, boyfriend looooooved it! i added more broccoli, omitted basil, and added sweet onion instead of green onion. it wasn't runny at all as what other reviewers said. It was PERFECT! will make this again!

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cc1206

Reviewed: Aug. 22, 2010

This was just okay. It wasn't the best. It was too watery. I think the broccoli needed to be defrosted and then the water poured out because I think that's what made it too watery. The green onions also were crunchy and I didn't like that.

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lynnshamrock

Reviewed: Aug. 19, 2010

We've made this several times now. We don't change it very much- we aren't exact on chicken, and do 12 oz of broccoli. We add a small can of mushroom stems and pieces. I usually decrease the milk by a hair because of the liquid in the other foods. As written, 1/2 teaspoon of pepper is way too much. We cut in half and still have a very strong pepper flavor. We love this recipe because it is a delicious chicken "slop" that is very healthy and low in calories.

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Gold32

Reviewed: Jul. 21, 2010

This is delicious...made it for the first time. It was quick, easy to prepare and the taste was wonderful. My son joined us for dinner and he had two helpings and raved about it. I used Asiago shredded cheese instead of the Monterey Jack and substituted French's Fried Onions in place of the green onions for a little crunch. Yummy, will make this again.

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