It cooked for longer, but the coating is good. What will make or break this chicken is the side served with it. Just on its own, it is too dry.

It is the best because it is so tasty and so easy. No one would guess how little effort this requires.

It is very sweet and moist! My family enjoyed it ... and they are not huge banana bread fans. Thank you! Updated: Brought into the office today (5 days after baking and just covering with aluminum foil), still VERY moist and have had the recipe requested. BTW, I used instant pudding and it worked just fine. :)

Typically, I make the recipe exactly as written the first time, but I didn't have any cream of chicken soup ... so I used cream of mushroom - YUM! My picky, picky Hubby who doesn't like "white" foods, loved this. My 5-year-old daughter gave it two thumbs and a big toe up! :-) I'm sure no one will read this review, but I wanted to put it out there anyway ... definitely shred the chicken, then there isn't too much sauce and don't be afraid to thin it with some milk. Delicious! THANK YOU!

Wonderfully easy to make and eat! VERY rich, so be careful on portion sizes, but VERY addictive! Definitely melt the peanut butter WITH the butter - you can then mix everything together with just a spatula. Also, use a food processor or a "Magic Bullet" to make your crumbs, makes them so fine and then they don't add texture (lumps) to your bars. ENJOY! UPDATED: Two sleeves finely crushed is too much ... the bar gets crumbly (but it still tastes great!) I'll update again when I get the mixture right for two full sleeves. :)

I took this to a family get together and one person from each branch asked for the recipe. Luckily, it made a lot, as everyone wanted to keep some! I used 1/4 C of sugar and added some chopped green chilis for spice. Also, I didn't have rice wine vinegar, so I used white wine vinegar. It was delicious! Some of the weight-worried people ate it off of carrot chips (just the cut kind, not the fried) and it was great.

Excellent! I believe it could be used as a "breakfast cookie" if you wanted to do that. I did not put in nuts or dried fruit ... just not a fan of those in cookies (and I knew my preschooler wouldn't like them). I did add a bit of vanilla and it works well. I cooked on parchment paper and they browned lovely. I thought it was going to be a flat cookie from the consistency of the dough, but they are nicely domed-shaped. I used a medium-sized scooper and got 40 cookies from the recipe. When I want to bring a "different" cookie, I will DEFINITELY be turning to this recipe. THANK YOU!

Very easy and PERFECT for strawberries! I loved having a fruit dip option that didn't have any marshmallow creme. Thank you!

Tasty and easy. I used fat-free half and half it was plenty thick and my picky hubby couldn't tell the difference. I also used canned mushrooms, as I forgot to buy fresh - they were fine as well. I tried to spice it up, but didn't use enough garlic powder and such. I should warn you that this is a truly WHITE dinner. I served it with steamed veggies and put it over rice. It would be good with noodles as well.

I saw this recipe this morning as I was trying to figure out what I should bring that was a potato dish for our Easter dinner ... boy am I glad I did! These are SO easy and just yummy! I didn't even add any salt or pepper and I didn't notice anyone at Easter dinner doing it either. I used shredded parm and it looked really nice, didn't clump like in the picture. I really recommend this recipe! UPDATE: Leftovers warm up beautifully in the microwave. Also, I wanted to point out that the "sauce" (prior to adding it to the potatoes) is not thin and runny ... it is just softened butter. The heat of the boiled potatoes melts the butter into a true sauce.

YUMMY! I the only change I made to the recipe was to add a pinch of salt and some vanilla, but with just the baking soda they are puffed up (flat at the edges), moist, and I got 36 exactly. (I used a Pampered Chef scooper ... the larger one (not ice creamed sized).) The dough is thick, but not not unworkable. I don't know what others mean by the texture being off ... maybe they didn't mix it long enough at the beginning or after the eggs. I would highly recommend using parchment paper - that could help explain why people's cookies get to be too flat. Keep it to 8 - 8:30 minutes. Just a great, easy recipe! THANK YOU!

Brought it to the family bunch and my picky brother (yes, he is 38 and still picky) tried it gingerly and then ate with gusto. I am rating it four stars as the batter was more of a dough than a batter ... I had to spoon it in, it would NOT pour (and I even added milk to try to make it runnier). It was drier than I had hoped, but just a lovely flavoring. Not overwhelming and just plan good. I might play with this some more (use oil instead of butter) and see if I can get it to the consistency I would like. Great cake, though!

Okay, I will try to update this when/if I ever try it again ... but my first foray into making this did not go well. Actually, it tasted great (hence the 4 stars), but it looked like ... well, not good. When I put the icing on, it just was absorbed by the cake. If it was supposed to that, then great! But it looked pretty miserable. I made it for my daughter's school - I was supposed to bring something South American. Most was gone before I left, but I figure it didn't look appetizing. It was really moist and easy to make, though. Like I said, I will update when/if I try it again.

Has a really nice kick to it for a cold day. I didn't put corn in (my Hubby is getting tired of corn in all the soups) and I accidentally minced everything instead of chopping it ... but it really is an excellent soup. The one thing I will do differently next time is used ground sausage ... the fresh sausage is too tough to cut and make look good. The flavor will all be there, but I will just have to brown it grounded together. We will be making this again.

Absolutely wonderful flavor! The only change I made was to add wheat gluten (4 tsp) to make sure they would fluff up ... and I got the highest compliment my niece could think up, "They don't even taste like you made them! They taste like they came from a store!" :-) THANK YOU!!!!! UPDATED: These are devoured every time I make them, and I make them frequently! They are so easy. I would like to suggest that when you need a floured surface that you use a cookie sheet ... easy clean up! Thanks again!

YUM! I made it with milk chocolate chips and rolled them in crushed honey graham crackers. DELICIOUS! To melt your chips easily, put them in the microwave at half power ... stir every 45 seconds until melted.

It really is THE BEST of the microwave fudge. I like the creamy texture of this one versus the powdered sugar variety of the other microwave fudge. I did the 2 cups milk chocolate with 1 cup semi-sweet chip version ... THANK YOU!

Very tasty and easy to make. I really don't have anything to add from what others have said, except that you DEFINITELY don't want to use extra chicken ... there is barely enough broth as it is. Serve with shredded cheese, sour cream, Fritos or other corn chips. :D

This makes a VERY dense fudge. It filled my 8X8 pan to the top. Next time, I will put in a 9x13 pan. It was difficult to cut such a thick fudge, but once out of the fridge for 4 hours, I managed to cut through. I don't like nuts in my fudge, so I made both the top and bottom in one and that worked just fine. DEFINITELY use a mixer to mix this together. I also don't own a double boiler and it did fine as long as I kept my eye on it all. The amount of Irish Cream really strikes everyone differently ... I brought it to a holiday party for work and some said it was quite strong, others thought it was perfect. (Contrary to what others said, I think the flavor gets a little stronger after 3 days.) Really a good fudge and quite easy to make. (WITH A MIXER) Thanks!

Very good for such an easy recipe. I couldn't get my lumps out and it was a bit off-putting for some people (my brother was convinced it was nuts). I even used an electric mixer and didn't get the lumps out. HOWEVER, it does melt in your mouth, though it is not a "creamy" fudge ... but a very good one nonetheless! Thank for for this QUICK alternative with things I always have in my cupboard!