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Honestly, this wasn't a hit with my family. The kids thought there was too much onion and I wasn't crazy about the texture. It wasn't cheap to make, with all the various ingredients, so I was sad to have it not be eaten.
I changed a few things in this recipe but used it as a guide for what I was looking for.I used one can cream of chicken soup and replaced second can with a cup of sour cream.I also used fresh mushrooms,zucchini and scallions whih I sauted first.I omitted celery,but added some diced pimento.I sprinkled the top with crumbled buttery crackers.I did not spice it up as I made it for elderly women.Well it was a hit!My friend said it was a keeper.
I made this for supper last night and if I had posted a review then I would have rated it lower. Today I reheated some for lunch and was peasently surprised at how well the flavors had blended and matured over night in the frig. I used Basmati rice cooked in home made chicken stock. Chicken in most casseroles tends to get lost so I put in 3 cups. I'm a onion'holic and the Walla Walla sweet onions are in now so I finely chopped 2 medium ones. I'm also a chilie head and I had 2 mild Pasilla chilies that needed to be used. I burned the skins off with the handy kitchen propane torch, scrapped, and then finely chopped them. I'm not a dry breakfast person so I had no corn flakes. I did have some tortilla chips. A few passes under the rolling pin and they made a fine topping. All in all, I can't recommend this too highly. This is most definetly a keeper. Thanx for posting this fine recipe. Pierre
This casserole was a pleasant surprise. I was looking for a different way to use up left-over chicken and I am glad that I tried this. It is more flavorful than many chicken casseroles and also has the added bonus of a satisfying crunch with every bite! I followed the directions exactly, using 1 can of cream of mushroom soup and 1 can of cream of chicken soup. I made it the night before and the next day I added the corn flakes and just popped it in the oven when I came home from work. A very nice dish, JoiD. Thanks for sharing it.