"The first time I made this, I discarded the chicken skin & the basil, assuming it was just to flavor the baked chicken. After viewing the episode, Ina chopped the skin & basil along with the chicken & added it to the potato mixture. Not sure if I'll use the skin, but definitely will keep the basil next time. My sister has made this recipe several times & since she can't eat tomato paste, she adds a splash of white wine for the acid element. I agree with my fellow Ina fan that a little bit of chicken stock can be added if the hash seems too dry. It may seem like a lot of salt, but that's what I like about Ina's recipes, she has tested her recipes so that the ingredients are precise. Some have said the recipe is bland, my guess is probably not enough s&p, it makes a huge difference!

"RE: eturk
I have used this recipe a few years in a row now. The flavors imparted in the turkey are wonderful. Plus the aroma in the house is so much better than just plain ol' turkey. My only suggestion to eturk would be to perhaps double the lemon & onion, but there should be enough flavor from the thyme and garlic head to serve a larger 23 lb. turkey. Just my opinion!

"Here's the scoop, Fellow Foodies....I was searching for a Chicken Divan recipe today. I wanted a lower calorie recipe, perhaps not as low calorie/healthy as this one. I used this one as a guide for amounts, but changed a few things. I used Sharp Cheddar instead of Parmesan in the sauce; more calories, I know, but Cheddar just seems more traditional to me. I adjusted the salt at the end. I mixed 1/2 c bread crumbs with 2T olive oil & added 1/2 c Parmesan & topped the casserole with this. I used one large onion because I didn't have leeks on hand & white wine for the sherry. It is in the oven now, but I am certain it will be delish, as I tasted it before putting in the oven to finish off!