I didn't follow the recipe to a T,and made so many modifications I probably shouldn't post a review, but I am going to do it anyway, so take this review with a grain of salt.
I made a double batch and had to use what I had on hand. I used previously cooked and shredded chicken that I had in the freezer. About 4+ cups of it. I used one head of cauliflower and 2 bunches of broccoli. I cooked white rice in water with chicken bouillon and used 5 cups of that once it cooked (the extra rice was just to bulk it up). I did 2 cans condensed chicken soup, 1 cup mayo, and 1 cup fat free sour cream. I subbed 1 tsp dried parsley for the 2 tsp fresh, used just shy of 4 tsp of tony cachere's cajun seasoning in lieu of the salt free seasoning blend, used all the garlic powder, omitted the curry since we don't have/like it, and added a dash of onion powder since I didn't have any sweet onions on hand to cook with my other veggies.
I probably only mixed 2-3 cups of shredded colby jack (it was all I had on hand) into it. It filled a 9 x 13 as well as 2 deep foil 8" round pans. Topped with more cheese, baked, and fell in love. It was creamy, erred on the side of being more saucy than dry (which is always good in my book) and all in all was a nice comfort food casserole. Even my picky kids ate it and my husband seemed really impressed. Glad I have more in the freezer for an easy week night meal.
Bottom line - it's a forgiving recipe, great to modify for your needs.
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I didn't follow the recipe to a T,and made so many modifications I probably shouldn't post a...