Our 54 Most-Comforting Casserole Recipes

I always thought that once you add egg to the mix you're making meatloaf?

Very happy how it all tasted, prepared very close to directions. My changes aren't enough to bother noting here---dashes and dabs of dierences. The one thing I would change is knock back 1/4 cup on flour in that second divided use of flour. I thought it made it too thick. So much so I sent DH out to buy a pint of the half & half and there was no fat-free to be found in two stores. I used what we had---almond milk. The addition diluted the salt-seasoning balance I was so happy w/, even able to pick up on the hint of nutmeg. I didn't want to reheat the whole thing just to restore it all, so we'll fix up our own soup bowls when served. But, overall, this is a very enjoyable soup. I poached my 2 half breasts in a pan w/ the 4 cups of broth, reserving the broth to use as directed. Once the broccoli is steamed, the pasta boiled and the chicken cooked, the recipe goes together fairly fast.

i added some cheese, made the flavor even better!!