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The casserole stayed together perfectly, so the extra time layering is worth the effort. I made several changes, one using ground chicken breast (it was already thawed) and the other is how I incorporated the spices. I boiled the pasta in salt water, salt and peppered the chicken while browning, and put all other spices in the bemachel sauce. The recipe was a nice change, but I think it's missing something, just not sure what. I will be making this again - nice comfort food.

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Southern Lady August 12, 2012
Chicken Macaroni Southwestern Style