I gave five stars because I used the recipe as a jumping-off point. First, I marinated two boneless, skinless chicken breasts in a bottle of Italian dressing for a few hours, then baked them for about an hour at 350. I used penne pasta (just because I think it holds up better), and I also did the garlic/oil combo. Tossed the pasta with the cubed chicken and broccoli; added salt and pepper and parmesan cheese. I think marinating the chicken added another layer of flavor and kept it moist. Thanks for a great idea!

Reviewed On: Jan. 3, 2010

Funny that this should be the "star" recipe on the website today...I just made these on Friday for my co-workers. They loved these muffins! I used slightly more than half of a 29 oz. can of pumpkin puree instead of fresh pumpkin, put in half brown sugar and half white sugar, and added some chopped Hershey's dark chocolate to the batter. Awesome!

Reviewed On: Oct. 26, 2009

I turned to this recipe when what I had planned for dinner didn't pan out. I typed in "hash browns" in the ingredient search, and this was the first recipe that came up. I used a bag of OreIda hash browns, the cream of chicken soup, sour cream, about a cup of shredded Italian blend cheese, the melted butter, salt, pepper, garlic powder, and onion powder. I didn't have corn flakes, so I sauteed Corn Chex with butter and put that on top. I also added a can of corn to the mixture. It looked kinda weird with the Corn Chex, but it tasted awesome. Great base recipe!

Reviewed On: Sep. 8, 2009