Delicious & easy - my two favorite things! I used regular, chicken legs and thighs. Even my picky 3 year old ate it with ease!

I made two batches of these so I could use up some ingredients I had on hand. Also followed some other review suggestions and they turned out perfect: increased crumbs to 2 c. and melted margarine to 1 and 1/4 sticks. First mixed in bowl, then pressed into pan. Added chips, then cond. milk and mini marshmalllows (no nuts and family doesn't like coconut). Second batch, I followed measurements above for crust, but used coconut instead of the marshmallows and added the cond. milk on top. Cooked for 25-30. Both were successful!! :)

Will make many more times. Followed others suggestions and sauteed fresh spinach & mushrooms w/ butter, garlic & wine. Put that on the bottom of pan, added raw chicken (next time I will dice first) sauce on top and then topped with real bacon pieces (made on the stove top). Cooked at 350 for 30 covered, took out, added mozzarella and cooked another 10 uncovered. Fantastic and lots of flavor.

Can't believe these don't have flour! I followed others suggestions and here's what I did for a double batch (which made 43 cookies - about 2 inches in diameter). 2 c. PB, 2 eggs, 1 c. white sugar, 1/2 c. brown sugar, 2 tsp. vanilla, 1 tsp. baking soda. Mix by hand, dropped on to cookie sheet. I used a sugared fork to make the criss-cross pattern and baked for 6 min at 350. Took out after 6 min. and added 3 mini Hershey's kisses (sold in baking aisle). Added back to oven and cooked for another 2 min. Superb!

Awesome! I will make these many times in the future. Following others advice, I used 6 c. of chicken broth and 3 c. of water for the liquid. Since the broth would increase the salt taste, I only put in 2 T of salt. Next time I would increase jalapeno to 1 full jalapeno w/ some seeds for a bit more spice. I also did not need any of the leftover juices once mine were mashed.

Fantastic! Hubby said one of my best meals. For those that fear they will be low on gravy - just add some milk while cooking (this will also help thin out any that has 'clumped').

Fantastic. Easy. Done! My whole family loves it - - even my 3 year old eats every bit on her plate.

This recipe is fabulous! I've made several times. It's soooo creamy and cheesy. Delish!

Simple, simple, simple! Doesn't get easier then this!

Delish and super easy...even my 2 1/2 year old helped me!

This was okay. Nothing spectacular.

This were tasty and super easy...it was a perfect recipe for my 3 yr old to help with (except the wait time till she could try one!). :) Other that that - perfect!

Super delicious! My husband made this over the weekend. He diced everything small - more work, but you get a little bit of everything on every spoon full. Love it!

Excellent! I cut my meet into small 1/4 inch cubes and sauteed with garlic. I also used Knorr's vegetable soup instead of the onion soup - as another reviewer suggested. The next time I make this I would make more sauce (as recommended) and also add some sauteeed mushrooms before serving. I don't think this recipe, as stated, can easily serve 4.

Excellent! I used 1/2 regular Italian and 1/2 hot Italian sausage. Also used Knorr's vegetable soup instead of the onion soup mix as another reviewer suggested. Since some were unclear about the amount of tortellini - I used a regular sized bag of small cheese ones (packaged, not refrigerated) made by Barilla. The bag said it makes about 4 cups cooked. This was a lot given the amount of broth I had, so I just added additional water, as needed.

We LOVED this dip. I plan to make again and again!

Simple, easy recipe. Here's a TIP: use up all your leftover basil at the end of the season to make this pesto. Spoon (trust me, don't POUR - it makes a mess!) the mixture into ice cube trays, freeze, pop out and then store the cubed pesto in a zip lock or tupperware container in the freezer. Use it all winter long and just take the cubes you need! Use the pesto to make the 'Warm Goat Cheese Sandwiches' or the 'Basil Pesto Bread' from this site - both are delicious!

This recipe had definite potential, but I think I screwed it up by making my own bread cubes. I didn't buy store bought bread cubes, instead I used sandwich bread toasted in the oven to harden it and then cubed it. The flavors were good, but the stuffing turned a dark brown color and didn't look appetizing at all. I'll make it again, but will buy bread cubes next time. (I also did not use mushrooms. Only used about 1/2 of the broth - which was plenty, but then again, I wasn't using the right bread either!) Updated: made this again over the weekend. MUCH better this time. I used a french loaf from the grocery bakery (you can ask them to run this through the slicer so it's easier on you. I put the slides on cookie sheets overnight for them to get stale and then cubed them the next day. Also used mushrooms this time - though I didn't really notice their flavor in particular. Would definitely make again using my second method.

This was a tasty way to try a new fall vegetable. Probably something I would only have once or twice a season, but I'm glad I tried it (and my husband even ate it, who is a picky veggie eater). Here are the changes I made based on other reviews/recipes: Added about 1/4 cup of water to the bottom of a glass pan (select a pan that is a nice fit for your acorn), cut the acorn in half and then cut off a small piece of the bottom so they would sit level. Filled their cavities with the recommended butter and brown sugar, but then also added a few dashes of nutmeg and cinnamon. Cooked them open faced in the oven for 45 minutes. When I pulled them out, I sprinkled chopped pecans inside. In case you've never tried these before - the idea then is to use a spoon to mix the veg. flesh with the sugar/butter mixture.

I'm giving this 3 stars because I made it exactly as written. I will try and it make it again though using some of the suggestions of the 'most helpful' reviewers. I see now that it was suggested to reduce the cooking time, use a glass pan that better fits the chicken, to grease the pan first, etc.