Erin already reviewed this one, but I thought I'd throw in my two cents. I made this yesterday and it was delicious. It took me one hour to do all the prep and assembly in the morning (including cooking the chicken breasts, which I just baked in the oven for 25 minutes, then shredded), then I covered the pan with foil and put it in the fridge. Before dinner, I baked it for 45 minutes, with a couple minutes under the broiler at the end to make the top a little crispy. It came out great and is enough to feed 6-8, I would say, maybe with a salad on the side.

I can hardly believe I'm saying this, but I think next time I'll actually use less cheese. The sauce is a tad sticky from all that cheese, and I wouldn't mind if it were a little lighter. Maybe less cheese, and more milk.

Categories: recipe_reviews