Reviewed: Jun. 24, 2011

I agree with most of the recent reviewers...this recipe lacked flavor and was too watery.

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Reviewer:

KLPATTERSON

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Duluth, Georgia, USA

Reviewed: May 29, 2011

This turned out really watery! Great ingredients. Hmmm...

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Reviewer:

KAMIFAY

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: North Salt Lake, Utah, USA

Reviewed: May 11, 2011

not good

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Reviewer:

jamie

Home Town: Castle Rock, Washington, USA

Reviewed: May 4, 2011

I knew I was taking a big risk with this one, but also knew there would be opportunity to make adjustments since everything is pre-cooked and then layered. Adjust I did! The chicken mixture is very bland and watery. I started with well seasoned chicken and subbed a green pepper for the red. Then I added salt, pepper, garlic powder, and red pepper flakes. In an attempt to thicken it, I decided to add 4oz of shredded parmesan to the mixture. The end result was o.k., but 1c of chicken doesn't go far and was barely noticeable. There is a lot of room for improvements with this recipe and you just have to tweak it to satisfy your tastes.

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Reviewer:

DIZ♥

Cooking Level: Expert

Reviewed: Apr. 26, 2011

everyone loved this recipe and so did i! next time i will add cream of chicken or cream of mushroom because it was a little watery, but overall ill make it again! yum:)

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Reviewer:

Megan

Reviewed: Apr. 7, 2011

Not sure if it's far of me to rate this recipe as I did things COMPLETELY different...but it was the basis of it, so I might as well. I cooked two boneless/skinless cubed chicken breast in my dutch oven first while I boiled the egg noodles. Once the chicken was no longer pink, I added a cut up green pepper, 1/2 a white onion, two celery stalks cut up, two minced garlic cloves and all the asparagus along with maybe a cup+ of chicken stock. I let that simmer for maybe 5 mins, then added the sour cream and oregano as well as some basil and a can of cream of mushroom. I let that cook for another 5 mins then I mixed the egg noodles in with the whole lot and put it into a 9x13 baking dish. I shredded fresh parm on top (no clue how much, I like cheese so probably a lot!) and baked for just under a half hour. It was pretty good - I think it does need another spice and maybe have parm mixed into the whole thing rather then just on top. I'll make it again and try other things.

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Reviewer:

Meg

Cooking Level: Intermediate

Living In: Dubuque, Iowa, USA

Reviewed: Jan. 27, 2011

I found this too bland to ever cook again. My kids wouldn't even eat it. Sadly, I had added more herbs than it said and it still came out bland.

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Reviewer:

rereshaw

Reviewed: Jan. 25, 2011

This was a good base recipe. I followed the recipe to a T and I founf it a bit bland. I may use it in the future as a base and add to it but definately wouldnt serve it "as is" again.

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