TIP: I made this exactly and I would NOT pour the whole bottle of Italian season but just half because it tastes too much like the sauce and it would taste better to not use the whole bottle.
I did the recipe your way thanks for the caution .for dressing .u were a life saver ..half bottle of italian.dressing.does not half too be olive garden .❤
Oh really, I eat peppers that would blister your tongue. My Bloody Marys are 5 shots of vodka, a cup of Tabasco, 1/4 tsp black pepper, and a stalk of celery.
if you make this, make sure you balance out the acid from the italian dressing! i made it and it was almost sour and bitter. i added about a teaspoon of sugar and it did help a bit.
Try slow cooking in chicken stock or bone stock... or the best depth of flavor, smoke the breasts for 20 mins before putting on some ribs then proceed to place in nutrient destroyer for a while. if you make it exactly like the video the results would be a JOKE. this isnt a cook, its an excuse for views.
I came here to talk about the 3 pepper flakes Mr. Extra Spicy here put in. Looks like I wasn’t the only one! Don’t even get me started on the basil and scissors bullshit….😂
@@JoelGalvan-w6ybruh are u blind he didn’t add butter that was cream cheese but for sake of argument if it was butter it’s not like he’s eating the whole crockpot it’s a serving so a little percent of it
The only thing that is processed is the cream cheese like what u want bro to do kill his own chickens make his own cheeses make his own noodles grow his own black pepper and red pepper and go and get his own sea salt like ion know what u want from him also how is it a frozen dinner just cuz it’s chicken and noodles all frozen dinners are is popular foods that companies take and freeze
@@freddycooks um, the Italian dressing and broth are both heavily processed, and contain quite a bit of salt. If that was his only salt intake for the day, then he should be fine, but odds are he cooks everything like that.
🌷Wonderful! Thanx. I’m going to make a few changes- & add a few things (carrots, peas & cubed potato) and use it for my pot pies. It could also be changed a bit for a good quiche base… thanks again :-)
Next time leave out the cream cheese and spices, cook on high for 3 hours, shred the chicken, taste then add spices, herbs and cheeses, mix properly, cook on low for another hour, then add in your pasta. This should help prevent the sauce from splitting and better develop your flavors, and keep your pasta from becoming mush. Additionally i would cook chicken thighs instead, they hold up better to long cooking time and taste better imo.
Or heck since he's using a crockpot why not a chicken carcass? Spinach and Gnocchi for the win personally.... Your recipe is far better than the video! Do you have a channel? ❤❤❤
@@RiverkeeperEmberStar I do not. Admittedly my attention span wouldn't work well for making RU-vid videos 😅 I just like cooking and sharing what I learned about it. Split cheese sauce is just unappetizing so key is to cook your main ingredients before cheese and dairy so you can control the temp when it is time to cook them. And you are right, a carcass or even a whole bird or whole rotisserie chicken would work better for more flavors, it just depends but you'd have to increasing the cooking time of the chicken.
We tried this recipe and found it very salty, we even used low sodium broth. The favor was good. We don't use much salt, so for those who like salt, it is a good recipe. We use herbs and spices for flavor, so that is probably it seems salty.
This recipe looks delicious! Thanks for Sharing this is definitely one I will make ❤ And, I'm Not a fan of extra spicy so this is perfect for me.... Thank you for sharing ✌🏼✌🏼✌🏼
I cooked this recipe, and it turned out really good.👍 I didn't have a cayenne pepper. But it really turned out delicous. 😋 Thankbyou for sharing. 🙏🙏🙏🇺🇸♥️ God bless 🙌
@@goldengirl478 Yeah they can be, the broth and the Italian dressing contained quite a bit of seasoning already, the "decorative" amount of flavorings he added afterwards really didn't change the flavor of the dish. At a minimum it should be a good base to start from if not a little salty.
It's funny because it is kinda saw dust. They've "filled" it with cellulose which is a fibre that maintains the structure/stability of plant cell walls. So much so that it can even become the first "ingredient" of this shelf safe cheese. The only way is the block
When broke and been watching food network too much.. I know a struggle meal when I see one 😂.. bro really out here using using 5 chili flakes and half a leaf of basil 😂
@@marthaarthur1364 Um no, they're actually not, even the weakest palette can handle a spoonful of crushed red pepper like it's nothing and, they're not being mean, if someone opinion hurts your feelings that much that you think they're being mean, you might want to seek some therapy or something
Italy? There's absolutely nothing "Italian" in the dish. It reminded me of those casseroles that women used to cook in the 1960s, using canned and packaged ingredients.
@BoricuaHaze28 olive garden claims to be Italian. So your comment doesn't work here. Had my guy been making his own thing that didn't attempt to imitate or try to be Italian, then yeah, you'd be right.
Yes really good. I make it with chicken or Italian sausage. And I use spaghetti noodles. Makes a good meal when I don't feel like really cooking. Just be sure not to pour too much cause it'll ruin the taste. You want to pour just enough to coat the noodles and chicken lightly.
@mjp152 This was the comment that I scrolled down to find. My thoughts exactly on this monstrosity of a "dish". It looks like it's completely devoid of any flavour apart from processed cheese and salt.
If you are counting the dressing alone is approximately 8320 mg of salt. That's not counting the broth and the cheese and the salt he added. I could feel my arteries hardening just watching this.
