Rating: 3.0 stars The idea of this recipe is good, but the time to go through all these steps is waytoo long for how the end product tastes. I agree with other reviews in that it tasted too bland, the sauce needs more flour to thicken it and it need more vegetables. We ate it in a bowl because it was more like a stew/soup than a casserole. Perhaps boiling the chicken and noodles in chicken broth instead of water and adding poultry seasoning and more thyme and salt would give it a richer taste.

Rating: 2 stars Even though it said cook time- 30 minutes. this is not true. In a couple of the steps you had to reboil the broth which takes a long time! I didn't even turn off the boiling in between steps but when you put noodles in and "sauce" it takes time to start boiling again. (A lot). Also use a lot of pots, pans and utensils. Yes it is easy- but takes a long time. I wouldn't mind if it tasted great, but VERY bland. Next time (if there is) won't add as many noodles and more flour. How can you add 8oz of sour cream to 6 cups of broth and call it a "sauce"???I would have thought cooking with bones and skin of chicken it would be so flavorful.... use less water also...

Rating: Unrated We added mushrooms, our sauce was creamier, and we added a layer of Mozzarella cheese before the topping. Waiting for it to come out now, but it looks super good and doesn't look quite as light as the recipe.


Rating: Unrated Very bland. Added more seasonings after a few bites. Not worth the time it takes.

Rating: Unrated This was soo good! And really simple to make. Love this recipe! :)

Rating: Unrated Wow! Firstly, for some reason you need a lot of utensils and dishes to put this together: dutch oven, casserole dish, two small bowl (toppings, sauce prep), two cutting boards (veggies / chicken), plus I used a small colander to separate veggies/chicken from broth in the later steps -- they say to use a slotted spoon, but that would've taken longer. I feel like there's a way to simplify but just be ready for that.Also, so glad I read the comments as I prepped, because I sort of ended up just using this recipe as a guide. Changes I made:-- Used butterflied chicken breast instead of thighs; no real reason to deal with de-boning. Timesaver and still cooked well.-- Increased celery, used about a cup less of noodles (based on the "too noodley" comments). This was a great adjustment.-- Definitely wanted more veggies in here, so added a few diced carrots and a container of sliced mushrooms to the sauce step, which was a good cook time.-- Increased spices.-- Used 4 tablespoons of flour in order to thicken sauce. Would've been way too watery with just 2.-- Added a few small handfuls of four-cheese mix (provolone, parm..) before adding the sauce.-- Used three slices of diced bread for the topping -- one would have been way too measly for the 9x13 pan.-- Added a few pats of butter to the top, not sure if that made a difference in flavor but I gave it a whirl.-- Used olive oil instead of veggie oil, and didn't use cooking spray at the end.Anyway, definitely shifts the calorie count ever so slightly but the increase in veggies helps, I think. We loved the result so the liquid ratio to chicken/veggies/noodles worked out fine.


Rating: Unrated Way too many noodles and needs more veggies

Rating: Unrated Made this on a weeknight. Tastes good, but the sauce is way too runny. I followed the recipe exactly as is and 6 cups of broth to an 8 oz. can of French Onion dip that is already quite runny on its own makes it more like a soup than a casserole. I won't be making this again.

Rating: Unrated It's good, a little bland for my taste. I think next time I'll add carrots and peas, and some other herbs than what the recipe calls for. And we might grate some Parmesan on top.