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I made this tonight for dinner and used LC pasta and LC milk as my only subs which I know wouldnt effect the outcome. This was tasty but my sauce was super runny. I am not sure why. I used regular Velveeta and sour cream. My 7 yr old did scarf it down though and it was extremely easy to prepare. I may bake it in the oven like shapeweaver did next time to "bring it together". Thanks Kit:) XOXO. ***amended to add 1 star. After sitting overnight the sauce thickened up nicely. I suspect I should of waited a bit after making to let the sauce thicken on its own. I was hungry though;)**
I made this on 12/15/08 for the " Kittencal Cook-A-Thon "and as part of mine and SO's dinner.Since there were only two for dinner I did make a few changes.They are as follows,I used 6 ounces of medium sized shell pasta, 8 ounces of velveeta,1/4 cup of sour cream,1/4 cup of milk, and romano instead of the parmesan cheese.And only about 2 cups of chicken were used.After preparing the recipe, I popped it the oven for about 30 minutes to give it a "golden crusty top".The next time this is made, (and it will be made again :) ) that I'm going to use the full amount of chicken. As I said this will be made again.Thanks for posting and,"Keep Smiling :)"
I'm not a big Velveeta fan, but this looked pretty tasty to me. I used campanelle for the pasta, and diced and sauteed some chicken breasts in butter and seasonings. It was very easy to make and had a nice taste. Thanks.
DH made this for dinner, and used a 12 oz box of whole wheat penne, cheddar cheese, lowfat sour cream. Good meal for a summer night (no oven). Made a lot and my 14 yo DD, who doesn't eat alot, really liked it. Made for 123 Tag.
I made this dish without the chicken because I got lazy and didnt feel like cooking the chicken too. This dish is delicious!!! Its very creamy and very simple to make. I made my pasta using wheat penne. Thanks for posting this great recipe! I will definitely be making this again!