3 Reviews

Delicious! I doubled the recipe so there was some to put in the freezer, and I'm so glad that I did so. I used ground chicken, proportionally closer to three cups of mushrooms and all the other ingredients as specified, plus a diced red pepper and a teaspoon of dried thyme. Since I never use Velveeta cheese, I used a grated tasty cheese, and I used kalamata olives. In step 10, I stirred in 2 tablespoons of creamy Greek yoghurt. To cut down on the fat content, proportionally, I also used only 1 tablespoon of melted butter with the parmesan and breadcrumbs. A really yummy casserole, and one ideal for freezing, which I'll make again. Thanks KITTENCAL for another great recipe!

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bluemoon downunder April 03, 2006

What a delicious casserole! Everyone really enjoyed it. I just realized that I forgot to had the celery but it didn't matter cause the flavor was still wonderful. We had company to come over late and I had already put the food away and been the in ref. for several hours, so I reheated the casserole and it was actually better the longer the casserole sat. Enjoyed this casserole with Green Bean-Mushroom Casserole (By Paula Deen) and Kittencal's Soft White Baguette-Style Bread Thanks so much for sharing another delicious recipe Kitten :)

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Marsha D. December 13, 2008

Makes a lot! It was good flavor but not quite creamy enough for some reason.

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heatherfulkerson October 23, 2005
Creamy Chicken and Spaghetti Casserole