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This a really good recipe. I took one reviewer's advice by browning the chicken, then baking @ 350º until no longer pink. I think doing that kept the chicken nice and moist. Because I baked the chicken, I made the sauce separately. I melted about a tsp of butter then whisked in the remaining ingredients & simmered. I bought a package of 4 chicken breasts, so my husband and I each had leftovers for lunch. The sauce tasted even better the next day!! Delicious!

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Southwestern Chicken and Rice Casserole

Reviewed: Feb. 5, 2009

This was a lot better than I expected. The recipe as is I rate with four stars. The second time I made it, I added about 1 cup chopped onion, 1 can of drained, rinsed and cooked black beans, and about 1/4 cup chopped pickled jalapeño (w/o seeds). With those additions, I'd give it 5 stars.

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Chicken Tortilla Soup V

Reviewed: Feb. 5, 2009

This soup is awesome! The first time I tried it, I made it with my homemade salsa-it was great! The second time, with jar salsa-very good, but not as great. I would recommend either making it with fresh salsa, or the freshest store bought refrigerated salsa. It makes a difference. I also added more corn to my liking and a can of drained and rinsed black beans. Very delicious!

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Cajun Chicken Pasta

Reviewed: Feb. 5, 2009

I followed this recipe exactly, and it was very disappointing. I've experimented with a lot of different cream sauces, and they usually turn out pretty well, but this was a waste of time. The sauce was too thin. I thickened it, but since it didn't have much flavor, it still wasn't very good. Maybe the cajun spices I used weren't flavorful enough, but I added more seasoning and fresh garlic & it still was pretty flavorless. Tonight I plan to make a sauce I know I like so the leftover pasta, chicken, & veggies don't go to waste.

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JL's Cognac Chicken

Reviewed: Feb. 2, 2008

I tried this recipe, and did not care for it. The brandy flavor was overpowering, and it in no way enhanced the flavor of the other ingedients. The seasoning salt made it way too salty. We were looking for a good cognac sauce, but this was terrible!

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Vodka Sauce

Reviewed: Feb. 2, 2008

I tried this recipe without the prosciutto, because it's too salty for my taste. The sauce was delicious!! The alcohol evaporated well enough that we couldn't taste it, but it still enhanced the flavors of the other ingredients. I think next time I'll use less water to keep the sauce thicker.

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5 users found this review helpful