Made many times. We always omit green beansTo the reviewer who questioned the soup ingredients... the 3 cans of soup is for the doubled recipe IF you are going to freeze half. She is correct. Double all the other ingredients but only add one additional can of soup.
I messed it up and it was still FAB, easy and fast! ** Did not bread chicken, simply pan seared**I only used 2 chicken breasts, but reading other reviews, I decided since the sauce was the star, to double it.I had all the ingredients EXCEPT fresh basil. Only had dried, but went ahead.Recipe was followed exactly. However, some family isn't fond of pimentos, so we didn't double that (and used diced), and I inadvertently misconverted the basil fresh to dried. (Should have used more)Regardless, it was a hit! Everyone liked it. I can only imagine how fast it'll be gobbled up when I use the right measurements.Because we are a large family we don't "plate pretty". In the end we cut the chicken, mixed in the angel hair,heated up leftover vegetables, made garlic toast and yelled "dinner"!It took 23 minutes cold to finished.Next time I'll cut the chicken up prior to cooking (personal preference, cooks in less than 1/2 the time) and I'll buy fresh basil.It'll definitely stay in our dinner rotation.
I have made this very recipe EXACTLY as stated for 30+ years, quite probably 270+ pies. It's always come out right and it's always been the first empty pie pan. I've never made it that someone hasn't ask for the recipe. Started making it way before any salmonella scare, just use good hygiene and sanitation practices and you shouldn't have problems either. No one has ever become ill from one of my pies. There are no changes or "tweaks" to make because the pie is perfect, every time. I will mention that nowhere in this recipe did it tell you to beat the egg whites by hand. I guess anything's possible, but I'm sure it was intended that you use a mixer. For those who complain that the meringue "didn't come out", I suggest the basics. Let the egg whites come to near room temperature before beating, beat (WITH MIXER) until whites begin to thicken, then gradually beat it sugar. This will insure that you get your stiffness then the sugar will create the glossiness. I urge everyone to use the recipe as stated.
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