On it's own, it's not bad at all if you're a beginner, the this meal is lacking in the health & flavor department. Only a few teensy additions could help this meal and still keep it super easy: 1. Use half broth & half water to cover the chicken 2. Use lower sodium cream of celery soup 3. Add about a teaspoon of thyme in step 1 4. Add a small bag of frozen peas & carrots (or whatever veggie) during step 2

I add a 2 tbsp brown sugar to the mix to make this the PERFECT meatloaf. No icky, sticky ketchup mess needed on the top to make this moist. And the flavor combo is fabulous, especially for the low amount of ingredients. We won't even try another meatloaf recipe anymore. This is the meal my husband wanted before leaving for Kurdistan.

Too much Velveeta. Use a recipe that uses less processed cheese and maybe a can of cream of mushroom. Also, it's best if chicken spaghetti is baked. We dubbed this meal "queso noodles."

Easy, tasty, refreshing, & nice presentation. I didn't change anything and agree with some other posts: There's a bit too much of a balsamic vinegar in the dressing. (That's why I rated the recipe as 4 stars instead of 5.) Use a third to half less than directed. For nutrition's and presentation's sake, I served this on a bed of romaine. The recipe makes enough vinaigrette to dress the lettuce, too. We served this as a side/appetizer to a chicken enchilada casserole (found in Family Circle, not on this website - fantastic, btw!), and it was the perfect compliment to the heavy, spicy main dish. But I could see making this the main course at a lunch as well, an easy pack-n-go for work. Definitely worth a try: It will quickly become a go-to salad.

This vaguely resembled the traditional Thanksgiving dish, but was so different. The poster is correct - crazy mix of textures and flavors abound this casserole. I used less mushrooms, premade bacon (just had to heat it up), and regular cream of mushroom. It was so flavorful and filling. Don't be afraid to try this when it's not the holiday season as this would be a fab side for any heavy meat dish. (We had it with Amazing Slow Cooker Pork Tenderloin.)

For the first time ever, I didn't change a thing as far as ingredients go, and the only instruction thing I did differently was that I toasted in the oven instead of over the stove (oh, and with olive oil instead of canole......I lied). Either way, this was FABULOUS!!! I'm not a big salad eater, especially as the main course, but my husband and I ate all of this in one sitting - literally. This is a do-over, and I'm guessing will be a hit a shower or luncheon.

We quadrupled this recipe and served it at our apartment's Oktoberfest dinner. It was well-received, even by those who claimed they didn't like kraut. We didn't even use that great of beer - the Budweiser American beer (or something like that...it wasn't good to just drink so we thought we'd get rid of it in this recipe.) Even with the not-so-good beer, this was a pretty good & quick German sausage recipe.

Followed recipe exactly and wouldn't change a thing. The garlic and herb feta made this recipe. It's bursting with flavor and was even better the next day. This is the one I'll use from now on.

We liked this quite a bit. Not my favorite potato soup recipe but a nice change from the norm. Followed the recipe exactly and wouldn't change a thing. Of course, it's better the next day.

This was good, not fabulous, though. Recipe was followed exactly, and family ate it. But they didn't rave or ask for seconds.

I won't make this again. It's not like it was terrible, but the health benefit isn't great and neither is the taste. (I need one or the other.) The directions weren't specific, but it was easy to figure out what you were supposed to do. I think there are other spinach recipes out there similar to this one that're better.

This wasn't bad...My husband said it was like "spruced up Hamburger Helper." I'd imagine this was better for you as far as perservatives go. It was pretty easy, but still more work than I want to put in for just noodles and tomato sauce. Maybe I'll try this one again when I have kiddos that eat grown up food. I think, because of the amount it feeds on not a lot of money, this would be better for that time in my life. Until then, this was good but not impressive.

Very good...We'll make variations of this again. I suggest mushing the beans a bit, though. They kept falling out.

Doubled the recipe, did not use cilanto, used 1/3 less fat cream cheese, and made it in the slow cooker. YUM! This dip was a hit...All of it was gone by the end of a 3 hour pool party. I had several people ask for the recipe. Because of the bang for the buck, the ease of the recipe, the amount it can feed, and the great taste (nothing compromised), this will be part of my regular party dip rotation.

I doubled the recipe (kind of hard to do in regular-sized mixer), but it still turned out great. We ate some a few hours after chilling, and it was still a bit liquidy. But by the next day, it was the perfect texture. And it tastes just how banana pudding should.

Tasted fine but a bit blah...I guess I was expecting more flavor using these ingredients.

Not sure what I did wrong, but the husband and I did not care for this recipe. The amount of ingredients & lugging out the food processor was not worth it.

These were good but not as flavorful as I'd hoped...I'll stick to rosemary garlic for now.

Good but not the best recipe I've tried...It's a good start for those of you searching for the first time or looking for a bit of a change.

This is a light & tasty recipe that would be perfect for a shower or lunches. (It keeps well in the 'fridge for several days.) BUT to make it serve-worthy, I suggest the following additions: 1-2 hard boiled eggs, 1/2 c finely diced celery, 2 tablespoons sweet relish, 1 c thawed peas, & a couple shakes of celery salt. Also, use a bit less dill than suggest. (I used 1 1/2 teaspoons.) Do not leave out the pickle juice and use a good, homemade kosher dill brand for best results. I used a little more than suggested (3-4 tablespoons). Finally, do not eat it right away: Let the flavors marry for at least 2 hours (simply follow directions). Whew...That seems like a lot, but it's really not too complicated. My husband, co-workers, & I all enjoyed it. It's simple, keeps for a long time, healthy (if you use light mayo & skim milk, which I did), & cost-effective.