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I always feel less-than-gourmet when I use canned soup, but this recipe produces a very simple, comforting casserole that suggests days gone by and church suppers. When I first encountered this recipe - where, I don't remember - it suggested substituting broccoli for some of the chicken, and sprinkling a layer of cheddar cheese over the chicken/broccoli before adding the topping. I use frozen broccoli cuts - really frozen, not defrosted, so that it doesn't overcook during the baking process. I gave it 4 stars instead of 5, because of my guilt regarding the canned soup. ;-)

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Nadacook January 26, 2014
Trisha Yearwood's Chicken Pie