I cut this recipe down from 12 servings to 4; however, I ended up using 1 1/2 cooked chicken breasts and 3/4 of a 28 oz. package of soup vegetables. I really think the veggies would have been very skimpy had I followed the recipe. I tasted the vegetable mixture before putting it in the dish to bake. It had no flavor, so I added garlic salt, basil, oregano, parsley, and poultry seasoning - just a few shakes of each. That really helped this recipe. The pros of this dish - I liked using the cornstarch and milk as opposed to a cream of soup, and I enjoyed the different flavor of the cornbread topping as opposed to a pie crust. It was easy to put together.
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I cut this recipe down from 12 servings to 4; however, I ended up using 1 1/2 cooked chicken...