Posted: 3/12/2013 8:09:58 AM
This was awesome! I was very interested to see how the egg noodles would cook, and they cooked wonderfully. I did cook the chicken during the foil-covered stage for about 50 minutes, so I think there was more moisture than I bargained for. But a very different-tasting sauce was the result; savory and delicious! Highly recommended>
Posted: 1/16/2012 9:39:40 AM
I made this last night and it was a HUGE success with my family! I took others advice and doubled the liquid ingredients and left out the peas and it came out perfect! My family is very picky and I'm always trying new recipes but they never seem to like anything I cook. This recipe earned me a few thumbs-up and was told "this is a keeper, Mom".
Posted: 5/14/2011 8:24:31 PM
i made a half recipe in an 8x8 square dish but i used the same amount of liquids as for a full recipe so the noodles didn't dry out and got cooked well. you can add some water or milk to the liquid part too to make sure of that too. it wasn't my favorite recipe, it had a sour taste from the sour cream which i didn't think went that well with chicken. if i made it again i might just use cream of chicken soup and a little milk instead of sour cream.
Posted: 3/21/2011 11:39:12 AM
I cooked as directed and for me, I though it was bland and the pasta came out over cooked
Posted: 1/28/2011 11:31:06 AM
I made this last night for dinner and it was delicious. I added a little extra bake time to it while it was covered because I was using larger pieces of chicken. Also, I didn't have Swiss cheese on hand, so I used Vermont White Cheddar and it was great.
Posted: 11/17/2009 2:25:41 PM
This is warm and wonderful. I doubled the first 7 ing and it fit perfectly in a 9x13 pan with the 4 chicken on top. Cooked it a little longer than in the recipe. Stamp of approval from the hubby.