Really good. Not too much preparation, and quickly done. Just an FYI for people watching their salt intake, between the parmesean cheese and chicken broth, your dish may already be salted enough. So just beware of adding extra, you may not need it. Thanks for posting this recipe. It is a keeper. I will make again for sure.
Made this as a side dish for Thanksgiving dinner. Was both easy to make and yummy to eat. Used dried thyme instead of fresh and McCormicks chicken bouillon for the broth. Will be sharing this recipe with family and friends.
Great alternative side dish! My family loved it and it was a perfect make ahead dish for a party. I loved the unexpected addition of carrorts to it- it kicked up the flavor of the dish and kept it light at the same time. I made it to accompany lemon chicken and green beans with goat cheese, tomatoes, shallots, and almonds. All the flavors melded together perfectly. I'll make this again.
This recipe was excellent. I made it as a main dish for a quick weekday dinner. Will definitely make again. Only thing I changed was I used about 1/8 of a teaspoon of dried thyme instead of fresh. I might try vegetable broth next time.