By invictus on June 04, 2008
"This comes from the May 2008 Ladies' Home Journal magazine in an article about Trisha Yearwood and her kitchen."
Serving Size: 1 (165 g)
Servings Per Recipe: 10
"This is my favorite casserole hands down. My mom has made this for years, but she doesn't make it with rice in it (because I was a picky child and am a picky adult :0 ) So she serves this over rice. I now make it for my husband. Don't leave out the lemon juice, it makes a big difference, and the more cheese the better"
"Excellent casserole. Made half a recipe for the two of us and it was great. Only a little left over.
Used all cheddar cheese and loved the flavors."
"Fantastic! I modified it slightly by substituting Velveeta for half of the cheese to make it creamy and adding a small chopped, sauteed onion. Since it was for a Euchre card party and several of the guys are big eaters, I made 1 1/2 times the normal amount and put it in a large stoneware casserole 9x13 pan. I raised the temp 25 degrees and it got nice and bubbly in the same amount of time. My wife and everyone else raved at this dish."
"I made this recipe from the LHJ article and used light sour cream, light mayo, 2% cheese, and low fat cream of celery soup and it was still amazing."
"This is one of my favorite recipes. It freezes wonderfully! I'll often make two pans of it on a weekend, freeze one, and divide the other up into lunch containers, over rice. (I don't cook it with the rice). Also, a can of cream of mushroom soup makes a good sub for the cream of chicken: seems to give it a bit more zest."