We didn't care for the consistency of the chicken nor the olive/ wine flavor.
Wonderful the first day- to die for the second! I was tempted at first to substitute a less-expensive cheese for the Asiago- but was glad in the end that I did not- the cheese is key.
Although a little dry, we very much like the flavors in this ziti.
Extremely fattening with the high amount of butter- but wonderful!
unique, southwestern flavors for a quiche. I haven't met anyone yet who didn't really like it.
I didn't have seasoning salt and forgot to buy mushrooms, but it still was great- tender, flavorful chicken. The colby-jack cheeses complement the sauce well. I sauteed the chicken in the bacon grease instead of vegetable oil and was happy with the result.
I omitted the salsa and cilantro, and used half sharp cheddar, half mont. jack. I also only used 1 1/2 cans of evaporated milk. The sauce is wonderfully rich and creamy- almost too creamy to eat very much.
I also added a little parmesan cheese.
Great smooth, soft casserole with good flavor. I used sharp cheddar and Italian seasoned bread crumbs with butter, sprinkled with a little extra Italian seasoning.
Tender meat and I liked the horseradish flavor, but a little to wet for my liking. I would have preferred it if the meat were dryer and the sauce had thickened and carmelized more.
As others say, a great starter recipe. It is thick, but I like it that way. Someone suggested bacon, which turned out to be a FANTASTIC choice. I added onion, garlic, mushrooms, and milk. Next time I'll try beef broth.
Not as fluffy as I was hoping and had a bit of a greasy, baking powdery taste
