I have made this recipe since it was printed in Cooking Light and is one of my favorites. If I don't have time to roast a whole chicken, I buy a rotisserie chicken from the store. I think the flavor is better than boneless, skinless chicken. Fresh parsley gives this recipe a nice flavor. Thanks for posting!
This recipe definitely gave me some good ideas, but was a bit plain for us. It was quite rich with the cream cheese, sour cream and mayo with nothing but the noodles and chicken to balance it out. I think it needed some veggies in there...maybe broccoli and/or mushrooms. The sauce was excellent...I was expecting more of an alfredo type flavor, but it was more like a gravy. I am going to play around with this because it is definitely worth making again. Please see my rating system. Thanks for sharing.