Excellent dish; The changes I made were small. I used baby bellas for the mushrooms. Merlot replaced burgundy because we had opened a bottle of merlot the night before. Top round sirloin was on sale, so I used that for the beef. We chopped up the herbs and threw them in without botheringing to bundle them. The meat was so tender and the sauce so good. Every year we share a beach house on Cape Hatteras, and we take turns making dinner. This will be what we make on our night to cook!

Reviewed On: Oct. 28, 2009

I followed the recipe, and everyone enjoyed the results. It was nice to have pumpkin dessert in something other than a pie.

Reviewed On: Oct. 25, 2009

This is a very good recipe. We like boneless, skinless chicken thighs as a matter of preference. I used liberal amounts of salt free lemon-pepper seasoning and then browned the thighs. I removed the thighs from the pan and then deglazed the pan with two cans of the chicken soup. I put the thighs in the baking dish and topped them with 8 oz. of shredded swiss and then the soup mixed together with 1/2 cup of milk. I nestled the chopped frozen broccoli on top of the soup. I tossed 3 cups of herb seasoned stuffing mix with a stick of butter and sprinkled this on top of everything. We ended up with delicious chicken and broccoli in a nice cheese (but not too cheesy) sauce. The stuffing provides a great texture contrast. This rates five stars, and I am sure we be putting it into the "regular rotation."

Reviewed On: Oct. 1, 2009