I made this chicken for my fiancé and my sister two nights ago. My sister is extremely picky so I didn't tell her what was in it until she took a bite. She loved it. She ate her entire plate. My fiancé ate his entire plate as well. I actually had to get up and brown more chicken on the stove, add it to the remaining sauce in the casserole, add some more cheese, and crumble some more bacon and make this again because he wanted more! It DOES heat up very well too. I just got done having it for lunch today and it still tasted wonderful. I left off the chives and parsley, though due to my picky eaters, but it still tasted absolutely delicious. I, like just about everybody else, put extra teriyaki sauce on the bottom of the dish (I used Kikkoman teriyaki baste and glaze), mixed the ranch into the teriyaki rather than just pouring it on top, used more Cheddar than the recipe called for, crumbled up real bacon, and added the cheese and bacon during the last 15 minutes of cooking only. It felt like we were eating at a restaurant!

Reviewed On: Nov. 16, 2007

I made these this afternoon because I had all of the ingredients on hand which was wonderful. They are delicious! It's hard to only eat one, but I had to control myself so there would be enough for everyone else. Very rich, but very tasty! I had to add a little bit of water to the glaze when I was mixing it together because it was just too thick and tough. Other than that I followed the recipe exactly. They were amazing. Just some tips: Make sure when you're cutting your brownies into squares you use a plastic knife. The brownies won't stick to the plastic as much so there's less crumbs and the individual brownies have smoother sides. Also before greasing/flowering your pan you could put down a piece of foil or parchment paper and make sure about 2 inches of it sticks out over each side of the pan. That way, once the brownies are cool you can easily lift them out of the pan. Just make sure you still grease and flower the pan after you put down the paper.

Reviewed On: Oct. 4, 2007

I wish I could give this recipe way more than 5 stars. This soup is literally incredible. I have never tasted any soup as delicious as this one. I could seriously put it in a cup and drink it. The broth is so flavorful it could be eaten by itself. Here's how I make it my own: I do cook the chicken beforehand. I use 1 1/2 pounds (a pound is not enough) of boneless, skinless chicken tenderloins or breasts. I season them with mrs. dash, oregano, garlic powder, and onion salt and bake them in the oven with a little bit of water at 375 for 25 minutes. I use all mild ingredients just because I don't like things too spicy. Instead of taking the time to chop up the onions and peppers I throw in a jar of tostito's chunky salsa. It adds a lot of flavor and also makes more soup in the end. I add 2 packets of chicken bouillon to the water and then an extra packet to the actual soup just because. I also put in more corn and add some oregano. I just use a bag of tortilla chips for convenience and always add lots of cheddar cheese. If you want it to serve more you could add a packet of mahatma saffron yellow rice. This soup is so good that even if you're stuffed you have to get more. My fiancé absolutely loves it. He drank the broth like milk at the bottom of a cereal bowl. Next time I'm making two crockpots of it. It's goes great with "Annie's Fruit Salsa and Cinnamon Chips" from this website for dessert!

Reviewed On: Jun. 5, 2007