I made this for dinner tonight. I get tired of the same old things but my kids don't always like to have me monkey with the tried and true. This was excellent. I used stewed tomatoes so they had bell peppers and onions in them or I would have added them. I prefer spicey to hot, but I did add a healthy dose of black pepper and I thought this was excellent as is. Rotel would add nice heat. I used an eye of round roast that I cubed. It is very lean and can be tough, but after a couple of hours simmering, I didn't need a fork to shred it. Used the back of a wooden spoon and it broke apart. Allowed it to simmer with the lid off for a few minutes and I had a multipurpose filling. Delish!

Reviewed On: Feb. 16, 2009

I had never eaten smoked almonds so when I ran across a candy recipe that called for them, I went to buy them. Shortly thereafter I was looking for a more cost effective alternative. These are delicious. The one thing that I did differently was to NOT toast the almonds first. I just thought that 30 minutes at 300 degrees was plenty and I was satisfied with the end product. These were easy to make and took about two minutes to prepare for the oven since I left out the first toasting. I'll be making them again since it is the season for baking and candy making! Thanks for sharing a tasty recipe!

Reviewed On: Nov. 23, 2006

I made this when I was looking for something new and different. It is excellent. My kids are not crazy about a traditional stroganoff, so I thought this might work better since there is no sour cream and no beef. First, it smells wonderful, I added a second envelope of dressing mix, however, it also made it a little salty. I think this could be fixed by adding the second envelope to the soup instead of the chicken since only the chicken was salty not the sauce. I also added two cans of soup thinned with 1/2 c.milk since we like sauce, and I served it over penne. I'm going to make this again today since it has been a couple of weeks since we tried it the first time. I see this as a regular in our rotation.

Reviewed On: Mar. 9, 2006