This was my first Pioneer Woman recipe! I thought the dish was good and so did the Mister although I had two fails. Fail #1 I didn't used the cream of mushroom (because the last time I used it with the pork chops, I didn't like it too much) and so I went with the alternative Kathleen found instead. However, I realized that I did not have chicken bouillon like I originally thought I did, so I substituted the water with chicken broth. For some reason when I mixed everything up, the cornstarch didn't break down or thicken or do whatever it's suppose to do. It wasn't creamy and instead settled on the bottom of the casserole and turned kind of gooey during the bake.
Fail #2 With PW's wonderful step by step pictured directions, I somehow missed that you were suppose to put the last half of the cheddar cheese on top after the casserole baked not before, therefore I ended up with a melted cheesy mac and cheese type layer on top.
I used only thigh meat and two cups of cheese.
I will attempt to make this again, but I plan on using canned cream of broccoli (I like broccoli) and a different type of cheese. The sharp cheddar was, well, too sharp for my taste! I do look forward to making more PW recipes :)
hey teacher, read the directions again, you did it right! the cheese goes on before you bake! and your soup sounds right. chicken broth is the same as water and bullion. stop being so hard on yourself. your chicken spaghetti looks yummy! and i like that blue plate!
ReplyDeleteI thought I totally did it wrong! But I talked to Linda at work today and her substitution for cream of anything is milk with flour, so no need to the dry milk and stuff :)
ReplyDeleteyeah, i kind of figured...but once you have that dried milk, it's kind of awesome! since i don't usually drink milk, it's such a pain to buy a bottle when i need it for cooking or baking and then throw away the rest of it. the dried milk stays in the pantry and is good forever (from costco so i'll have it forever too!) ha ha.
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