I made this for a crowd of 20 and it was a hit! I followed the recipe and adjusted it according to the reviews. I sautéed the chicken in butter and added chicken stock, celery, onion, garlic, sweet red peppers as some suggested. After it was cooked, I drained the chicken and discarded the vegetables. The chicken was tender and flavorful. In making the soup base, I used half cream of mushroom and half cream of chicken soups like most reviewers suggested. I also added onion salt, minced garlic, a little cayenne pepper, chicken broth, and white cooking wine (in place of water)to the soup mixture. When I added the cheddar cheese, I mixed it in like several suggested and topped the dish with some additional cheddar cheese, parmesan cheese and butter pats.
The results were wonderful--very tasty. Several asked for the recipe. If I make this for just my family, I would add broccoli or another green vegetable. I'll definitely make this again. Great for a carry in dinner.
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I made this for a crowd of 20 and it was a hit! I followed the recipe and adjusted it...