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Easy simple and tasty -- perfect meal for a hot Sunday when I (1) didn't go to the grocery store like I should have on yesterday, and (2) only had a little leftover rotisserie chicken, a couple of noodles, chicken stock and mushroom soup. Whew -- this one was a lifesaver with no leftovers! Thank you!
Very creamy casserole with good flavor and very mild heat factor. Never cooked with or even had canned green chilies (as far as I know), and I wanted to try it! Subbed yellow onion which I minced very fine as I was worried it wouldn't cook, also since a mince is smaller than a chop I only used 1/4 cup. Used a bit of finely minced red bell pepper, and few sprinkles of red pepper flakes. As it was being mixed I was worried it was going to be a too sloppy / wet. The noodles absorbed some of the sauce and ended up being a bit soft (even though I undercooked them to begin with as I dislike mushy). Next time I might omit the broth and try it that way. Adding some veggies might be nice as well, mushrooms etc.
Delicious - I chopped up some carrot and stirfried the carrots / onions and chicken since I did not have a pre-cooked chicken. I used low fat cream of chicken soup and whole wheat penne noodles to make it lower in fat / higher in fiber for us....it was delicious - the pepper / green chile combination gave it a nice zing.....leftovers were great too!
I am not giving this recipe any stars because I change the recipe too much. But I will give my version 5 stars, but wanted to give the poster credit, because the basic concept came from them. First, I had some left over cork screw pasta with just a very light, I mean light spaghetti sauce. I wanted to use that up and I remember this recipe, but used what I had on hand. I used the leftover pasta (about 6 or 7 cups), added one can of cream of mushroom soup, one can of cream of chicken soup. I also added about one cup of sour cream, and about one cup of vidalia onion. I did add the cooked chicken and the cheese. But I took the advice from a previos review and I added one small bag of frozen green beans (the small size). I mixed that all together and put in a 10X13 glass baking dish and cooked at 350 degrees (with foil on top) for about 30 minutes. Then I took the foil off and put some more cheese on top and put it back in uncovered for 10 minutes. I felt I needed to give credit to the poster, for the idea. Thank you.
I really thought this was wonderful. It had pizzaz and was not boring at all. Ihaven't any suggestions other than I used almost 3/4 a cup of red onion as was glad I did.
This was excellent. I added a small can of mushrooms and some cooked, chopped carrots. Declicious!
We did love the casserole, Denise, but it was even better reheated for lunch today. This was a quick and easy recipe to make. Thanx!