At first I thought tater tots were a strange addition to taco salad but it really works. And my BF likes it because it's more substantial.

I thought this tasted really good and it was simple to put together. Good for football season or a party.

The recipe for the sauce/gravy was really easy to make and tasted much better than canned cream of chicken or what not. And it wasn't much of an endeavor to make from scratch!

So good!!! I took Beanie's advice (first reviewer) and added Chili Garlic Sauce and only used vinegar.

So good. I followed the recipe almost exactly with only a few changes to the ingredients. I'm not big on celery so I used mushrooms and I used 1/2cup red wine and 1cup broth. It was really good. Best slow cooker recipe I've ever tried.

Pretty good. I used left over chicken rather than canned. And instead of bread crumbs I topped it with French's Fried Onions. I don't normally like to make things with canned/pre-made ingredients but this was easy, fast and filling. I served it on top of egg noodles.

I thought this was pretty good. I will definitely make this again. After reading a few of the other reviews I made some slight changes. I used 1% milk, Low Fat Cream Cheese and only 1/4 cup of butter. I also added some nutmeg. I'm sure my sauce didn't have the same taste as if I followed the recipe as written but I wanted to cut out some fat and calories. I really did still enjoy it. Thanks!

This was good. I made some changes to adjust for flavor. I grilled about 3/4lb of skinless, boneless chicken tenders. I put adobo seasoning on them before I grilled them. I added a can of chopped green chilies to the chicken and bean mixture. And I chopped the onion up and added half of it to the chicken mixture. Instead of tomato sauce I used two 10oz cans of Enchilada sauce. I opened one can, mixed in 1tbs of sour cream and 1/4 of the chopped onion. I spread half of it in the bottom of the baking pan and then added the other half to the chicken mixture. I rolled my enchiladas and baked them for about 12-15 mins. Then I mixed the second can of Enchilada sauce with another Tbs of sour cream and the rest of the onion. This I poured over the enchiladas and topped with the remaining cheese. I baked the enchiladas for another 7 mins. They were really yummy and flavorful.

My BF and I liked this as a base recipe. We made a few changes to suit our tastes. Firstly we didn't use Boursin cheese. Instead we used JL Kraft Specialty Gourmet Spreadable cheese, Parmesan, Asiago and Romano with Garlic and Herbs flavor. After we got the sauce together (I only used 1 cup of broth) it was still a little bit too liquidy so I added a Tbs of cornstarch to 1/8 c. of chicken broth, whisked it together and worked it into the sauce. We also added about a half pound of shrimp and two slices of Jalapeno Cheese for added flavor. It was really good. I don't know if it's because we didn't use Boursin but it lacked enough flavor for us without the Jalapeno cheese. I know it sounds super weird but I swear it tasted good. :)

I thought this was really good. I made one small change and added about a tablespoon of olive oil. And I only used half an onion (my preference). But other than that this was really easy and a great side.

My BF loved this. The only change I suggest would be less Cajun seasoning. It was WAY saltier than I would have preferred. I think 1TBS would be plenty.

I followed everything exactly as written except that I only used 1.5lbs of chicken. I think I did the food coloring part wrong though because my chicken came out a pink color... not sure if that was right. The chicken definitely tasted really good and it wasn't hard to make.

Pretty Good. We used more cheese than called for but we love cheese. It didn't reheat as well as I'd hoped.

Very good! The only change I made was to substitute green chiles for the olives. And I used hot pace picante sauce and hot salsa instead of just salsa.

I love mac & cheese and I think I've tried about a billion recipes, but this was a total winner. My BF and I were both in heaven. I wasn't sure about the cottage cheese but I couldn't even really tell it was in there. The only changes I made were using low fat cottage cheese and low fat sour cream (an attempt to make it "healthier"). And I browned a 1/2 cup of bread crumbs (1 C. would have been a lot) in 2 T. of butter. I didn't think it needed milk. It was great.