The first time around, the batter was pretty thick - which made it hard to spread on top of the chicken/vegetables. Also, I wasn't sure if the 1/2 stick of butter on the bottom was necessary, and it definitely adds plenty of fat/calories. It turned out okay - Scott liked it, but I thought it was rather bland. When I reheated leftovers I added garlic, black pepper and salt, which made it somewhat better.
I tried it again this week with a few changes. First step was to mix the two batters and make sure they weren't as thick (I used just a liiittle extra milk). One other change here was that I used cream of mushroom instead of cream of chicken soup... mostly because that's all I had, but also because I wanted to see if Scott would notice/dislike the cream of mushroom!
I added in garlic, parsley, black pepper, salt, and a little bit of hot sauce to try to kick up the flavors a notch, and then I baked the casserole for 45-50 minutes at 400. I do think it had more flavor this time ,but I might have gone overboard on the pepper and added too much. Scott still liked it (didn't notice the mushrooms) and I think the mushroom flavor added a lot. Overall, this is a good, easy, everyone-will-like-it type of recipe... but unless you have pre-shredded chicken you might not want to make it on a weeknight.
Next time, I'll probably add black pepper (but less) and salt again and maybe try either Dijon Mustard or Honey Mustard - something to give it more flavor! Other veggies would be good too (but Scott friendly veggies are hard to come by).
Scott commented that I've been making a lot of casseroles lately... so maybe I need to try something new and exciting... any fun recipes that you would recommend?