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Showing 1-6 of 6
on May 15, 2013
I made several changes as well and once I did that, it became a 5-star dish!<br/><br/>After I read that it became dry, I made the following changes:<br/>-1 2/3 Cup of hot water (for the dressing mix)<br/>I also simmered 3T butter on the stove with some cutup onion and then I added that to the dressing once it was mixed with the hot water.<br/>-1 family-sized can of cream of chicken soup (instead of the small 10oz can)<br/>-NO garlic or lime juice<br/><br/>Since there was concern of the dressing-topping becoming too dry during cooking, I also added an extra bit of the chicken stock created from boiling the chicken to the dressing mix. This made it very moist. <br/><br/>After cooking the allotted time/temperature, it came out of the oven looking pretty soupy. The dressing-topping looked as if it had incorporated itself into the pie rather than staying on the top. We went ahead and immediately ate it anyhow; and it was delicious DESPITE its soupiness.<br/><br/>NOW HERE'S THE THING: After it sat on the stove for a while, the pie dried up! It was no longer soupy. It was PERFECT!----moist, not soupy. Even though it had been soupy at first, it did not affect the taste. It was still delish, but a little runny. <br/><br/>So, my advice is to cook this when you have plenty of time (using my recipe changes) and let the pie sit at least an hour after removing from the oven.....it will be absolutely perfect! <br/>And by the way, my 13x9 dish was GONE at the end of the night (and I have a family of 3!) It was that good!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 02, 2010
I would give a higher rating, but I had to make several changes, and there are errors in the recipe. First, Stove Top doesn't make an 8 ounce package, it's 6 ounces. Second, making it with 1 1/4 cups water and 3 tablespoons butter rather than the 1 2/3 cups water and 4 tablespoons made the stuffing unbearably dry before I even baked it, so I increased both to what was called for on the package. The garlic was overwhelming (and this coming from someone who loves garlic), and I added some poultry seasoning and onion to the soup mixture. I probably will be making this again, but with several changes.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 05, 2009
I had some chicken I needed to use up and came across this recipe. I used Healthy Substitute for Cream of Chicken Soup for the cream of chicken soup which made the mixture a bit thin. I also used canned veggies instead of frozen as this is a personal preference. I also only added 1/2 tablespoon of garlic and didn't add the lime juice. We thought it was good but thought it was too garlicy. We also thought it needed some other seasonings like salt and pepper. Because of the soup I used I baked for the 45 minutes and then uncovered and baked for another 20 minutes to help evaporate some of the extra liquid.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 06, 2006
We really enjoyed this recipe. It is simple to make and very yummy. I added a little black pepper and about 1/4 to 1/2 cup chicken broth because it seemed a little dry.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 04, 2006
By Marla Ball
on January 30, 2006
Serving Size: 1 (169 g)
Servings Per Recipe: 12