I love the fact that the white sauce is made from scratch instead of a can of mushroom soup. This is pretty basic though. We would have liked a bump of flavor (Dijon mustard perhaps?). You can read my full review at: http://bit.ly/yrHJqw
TheMomChef Posted: 02/03/12
Clobberella422 Posted: 11/29/12
This was just so-so. I didn't bother parboiling the broccoli first, just tossed it with salt and pepper and a little bit of olive oil before adding it to the pan. I also added a bit of Italian seasoning to the chicken. So it had a decent flavor, but the problem was that it was very watery when I took it out of the oven. I don't know why, because the sauce was nice and thick when I poured it over everything, but it didn't even re-thicken upon standing. I don't know if this was my fault or the recipe's.