MMM MMM good. The perfect dish to come home to after ice fishing! Since I had no onion in the house, added a couple of pinches of onion powder, a pinch of ground thyme, used one can of chicken broth instead of water. The biscuits I bought were only 7.5 oz, and two cans were plenty. Took the chicken out with 90min to go an shredded. Put back in with the biscuits for 90 min like others have said.

Very good. Followed the recipe pretty close. I made the mistake of only using butter to cook the chicken in. The problem with that, is that the butter all cooked down and I had to keep adding more. Really nasty looking pan. I think I will do 3T of oil, and 3T of butter next time. I also cooked the chicken, and removed, then deglazed the pan with 1 cup of sweet marsala, then added the chicken back to the pan, covered and cooked for 10 min. I was prepared to add some cornstarch to thicken, but it wasn't necessary. The wine glazed up and stuck to the chicken and noodles I served it over just perfect.

A couple of hours is all it took. Great flavor. Have made several times with fresh caught salmon from vacation.

What I thought was a mistake made, turned out to be great. I shopped for the ingredients from memory and bought low sodium chicken soup base. Then saw the recipe called for bullion. I used 1/4 cup of the soup base paste, but since it was low sodium, lacked flavor. So I went ahead and added a 1/4 cup of Wylers bullion crystals. I also added a couple of shakes of white pepper, a couple shakes of onion powder, and a dash of garlic powder. Perfect. I also cooked the noodles separate and used some of the carrots cooked with the chicken, and diced them up to add to the last step instead of re-cooking more. All other ingrediants were used as called for, and I will defiently make "my way" again.

I have made this several times. Great recipe as it is. I do recommend that you half the recipe, otherwise you will have alot of waste, especially if you only do 1 lb as the recipe call for. I usually do close to 2 lbs. I also think a spicy bbq sauce over a sweet one makes it better. I use Famous Dave's Rich and Sassy.

While the flavor was good, you just will not get tender ribs in 45 min plus some grill time. I think I am spoiled with my 7 hour smoked ribs

I was making the other Beer Margartis, and someone else brought this one. This is the only way I make them now. No need for mexican beer. Good ol Miller works just fine,

I don't know if you would say I used one or two cloves. I used one, but it was the size of my thumb.:) I used 1 cup of sour cream, no yogurt, and added 1 tsp of italian seasoning. Excellent is all I can say.

Great summer drink. Not too sweet and goes down smooth.

I don't usually like to marinate my steaks, but this was outstanding. I used it on a ribeye and the butter makes the meal. The only thing I did differently was used a little onion powder in the butter instead of the chives. Not exactly the lowest calerie meal, but will defiently make this one again.

So simple and so good. I used italian bread crumbs, double dipped, and lightly drizzled some sauce on top before cooking. Spooned in on before serving after cooking as other have said. I wanted the breading to stay somewhat crisp.

No more teriyaki in a bottle. This was great. But as others have said, line your pan with foil! So glad I did.

While cooking the meat in the prepared sauce mixture did make the meat very tender and moist, I did not care for the imparted taste of leaving all the liquid that cooks out of the beef in with it. Next time I think will prepare some sauce for use as a marinade without the cornstarch, cook the meat and drain, then add a fresh sauce mixture with cornstarh for the final cooked sauce. I used chicken broth as that is what I had on hand, and added 1/2 t of white pepper. Overall thought it was very good minus the one issue I had with it.

I thought I was back home in KY. As it says, salt and pepper to taste. A little salt and white pepper is all it needed. As original as back home.

Great basic chesse sauce. Makes the kind of nachos that started at the concession stands. To all those that said this was bland. Do you see any ingredients that would make you think any other way. Give me a break. I followed the recipe exactly and it was far from too thick. Hope you enjoy it too.

I wouldn't think you would want this much onion in it. I didn't use any and had planned on putting in a little onion powder, but forgot. I agree with others, it was a tad too salty. Not as bad after baking as when the sauce was cooking, but next time I think I will cut 1/2 the celery salt. May add some celery seed for the other 1/2. May also make sure I use unsalted butter, or I may just use chicken broth instead of stock. Stock seems too salty like bullion is. That may help as well. I will save this one, and will make it again sometime.

I don't know if it was the sugar water, or the fact that I switched and used russet potatoes, but I know I wont switch either.

Was good, but was not real special

Don't forget the martini. This was great. I do recommend that you prepare a day before for all the flavors to mold together. The first day you could distictly pick up the butter flavor. As others have said, goes great with wheat thins.

Used a whole cut up chicken. The flavor was good, but would have liked a little more flavor in the chicken. Will probaly do again with boneless chicken.