This was very creamy and indulgent. I used mozzarella instead of gruyere, chicken thighs instead of breast, and green onion instead of chives. Sauteed the green onion with the mushrooms and garlic, and skipped the bread crumbs and browning steps. It had a great mushroom flavor.
Looks great but how is 8 grams of saturated fat and 36% fat "cooking light"?
this recipe was ok...it was kinda bland for all the ingredients used...it would be better with more velveeta & maybe cheddar cheese instead of gruyere...also it probably would be good with some wine in the cheese sauce mixture...it has potential, but definitely needs to be tweaked...
This was great and my boyfriend loved it. I used 2% velveeta, tofu noodles, light butter, and skim milk to cut calories. Turned out flavorful stil.
Very tasty, the porcini's gave this the push over the edge that makes it great.
LOVED this; omitted the peas and porcini mushrooms (substituted in extra chicken broth instead of the porcini liquid), and substituted regular onion for the green onion. I will definitely be making this again, as even the picky eaters in the family (who usually turn their noses up at healthy recipes) are asking that this dish be made weekly!
This was tasty, but WAY too rich for my taste. My husband agreed that while it tastes good, it's very rich; it's definitely a nice option for a lower calorie version of a similar comfort food. Next time I make it, I will be using half the amount of Velveeta and half the amount of cream cheese and omitting the porcini mushrooms completely (I save the soaking liquid every time I use dried mushrooms and freeze it, so I have the umami flavors to hand without using the mushrooms themselves).
Liked, but didn't love. Thought my 3.5 year old would gobble up, but she just ate a few bites. I'm still trying to lose weight, so this dish was a splurge, and for the higher calorie count, I wanted to love it more.
I made this last night, and even did my own pasta, but something was missing from this recipe..needs more flavor. I actually think I'd use less broth, and use all porcini and no chicken broth. I also substituted cheddar for velveeta because I did not want to use processed cheese. Maybe that was an issue. Not sure if I'd make again as it was a lot to buy and put together.
This was delicious. It's time consuming, but easy. The only problem I had was finding porcini mushrooms. I live in a small town so I just substituted a cup of crimini mushrooms and soaked those in the boiling water and continued to follow the directions. Even my 10 year old daughter who hates mushrooms thought it was good. I don't think you can get a better endorsement than that.