I just made this today. I couldn't find "dry" salad dressing mix. So I bought Kraft fat free Italian dressing. I used probably about 1/8-1/4cup of this dressing plus liberal amounts of fresh cracked pepper. I also added some other spices (oregano, thyme...). I cooked it on low for 5 hours and then added the soup, low fat cream cheese and about 1.5 cups of egg noodles. It turned out very good! I will do this again. I think once I re-heat it tomorrow, the flavours will have permeated throughout the chicken a bit better.

Reviewed On: Nov. 15, 2009

This is my favourite recipe that I have tried from allrecipes.com so far. I have made it multiple times and absolutely adore it. I bring it to friends' dinner parties and it is always a hit. We just had Thanksgiving last weekend up here in Canada and I made a slight alteration to the recipe to fit the season. I added 1 tsp of "Everything Nice Premium Baking Spice" (from the epicentre in Bridgenorth, ON - though I bought it at a gourment kitchen store in Southampton, ON). The spice is a mix of cinnamon, nutmeg, allspice, ginger, cardamon, cloves, mace and lemon. It changed the colour to a slight pumpkin-y orange - very appropriate for the season! And it added a beautiful aroma and fantastic taste. If I didn't have this pre-mixed spice on hand, I'd probably try mixing cinnamon, nutmeg, allspice and a bit of cloves.

Reviewed On: Oct. 17, 2009

This was the first time I have ever made cornbread of any kind. They turned out really well, but weren't quite what I was expecting. I was thinking of something a little more textured I guess - similar to cornbread muffins I'd had during university. Anyway, these are good and moist and a beautiful colour. They are maybe a tad bland - I might try honey next time instead of sugar to see if that changes the flavour and how. I greased the pan with lard and they popped out of the muffin tin really well. Also I had no buttermilk on hand so I made my own - 2 cups milk + 2 tbsp white vinegar, a bit of salt and pepper - mix and let sit at room temperature for 15 minutes. All in all, a good recipe! I will try some others to find something with a different, less "fine" texture - but I will keep this too. It can't hurt to have multiple varieties of cornbread, can it?

Reviewed On: Oct. 17, 2009