I made this recipe for New Year's Eve since my husband said it was his all-time favorite dessert. Oh My!!! This was the best thing I've ever eaten...ever! That sentiment has been repeated by everyone who was lucky enough to sample Saturday's fare. I followed the recipe exactly with the exception of adding Ghiradelli semi-sweet chocolate morsels sprinkled on top of the pudding before baking. Thank you!!!

Reviewed On: Jan. 2, 2006

This recipe has turned out to be the basis for one of our favorite recipes. I, like many others, have made some changes to the base recipe. I use combinations of soups to get different flavors. My favorites are the Cream of Chicken Soup with Herbs combined with Cream of Mushroom with Roasted Garlic. I also use sour cream instead of milk with the soups. I add some dried lemon peel and top it off with poppy seeds, Cheddar Fried Onions, and grated sharp cheddar cheese. I'd tried it with crumbled Ritz crackers, and I loved it, but my husband is not fond of the Ritz on oven-baked foods. No matter how you flavor it, these chicken breasts always come out juicy and tender. Thanks!!!

Reviewed On: Dec. 31, 2005

I have been an avowed broccoli-hater...until now. An effort to prepare more healthy food for my husband and myself, I investigated recipes for broccoli hoping to find something that would make it palatable. Imagine my surprise when I found something that actually makes broccoli something on the regular menus. I've used this recipe just as listed...with the omission of the cashews. Neither of us are big nut fans, but this recipe stands well without them. Bravo and thank you!

Reviewed On: Nov. 28, 2005