Extremely easy, flavorful, and inexpensive. My kids really like them, too.

I really enjoyed this although my children and husband prefer to eat their Tortellini the traditional way-with sauce. They aren't terribly fond of soup, though.

Loved it. I didn't have the half cup of coffee liquer so I just added a half cup of strong coffee and it turned out great, probably a little better for kids eating it, too.

I thought it was tasty, but my husband didn't like it at all. He prefers the bland packaged stuff.

This wasn't any better than plain old corn, in my opinion.

Very good simlpe sauce. I used a little extra milk to thin it out a bit, but it wasn't the least bit glumpy or grainy. Perhaps the other reviewrs who had this problem didn't heat it enough to melt the cheeses...also use a wisk to stir it constantly as it heats.

My family and I really enjoyed this. I'm always hunting for inexpensive ingredients that are staples, which I just happen to have in the house. Well, I didn't have the chili sauce so I took another reviewers suggestion of using salsa and adding chili powder( which worked fine). I also pre-cooked the rice (which if you do, make sure you delete the cup of water from the recipe later). It was a good and easy meal. Served it with cornbread.

Actally, it's the sauce that gets 5 stars. The chicken was in desparate need of seasonings. The sauce is delicious although a little milk or cream added will make it creamier and stretch it further since there isn't much of it for six cutlets.

This is such a tasty dish and everyone in my family (all extremely picky eaters) loved it. My husband's taste buds are esp. hard to please and he kept saying how good it was. The soy sauce, which I was afraid to add, tastes great in it. I made only one change and that was to add extra cheese and mixed cheeses. My shredded cheese was from a bag of the blended cheeses. I think it includes mozarella, cheddar, colby, and I added parmesan.I blended 2 cups into the sauce and sprinkled one cup on top. It was fabulous. I'll make it again for sure.

I never made chili before, but this turned out quite good (though not absolutely outstanding) with some alterations. I used half the beans and half the chili powder. My husband neither likes beans nor extra spicy food. Even though this was said to be a milder chili recipe, it was spicy enough for us, even with half the chili powder. I also kept scooping out the extra liquid from the crockpot. I'm glad I did or else it would have been too liquidy.

Not only were these too bland, I had a bad feeling about starting to cook the chicken before the veggies. It should have been the other way around. Even though the onion and peppers were thinly sliced, 3 minutes cooking time was in no way long enough to get them the slightest bit tender. I guess this is fine for someone who likes their vegetables REALLY crisp. By the time the veggies were adequately cooked, the chicken was overdone. I also ened up adding mushrooms and to make it more flavorful and more Mexican in taste; cheese sauce and salsa. Even after these alterations I think I've made far better fajita filling just by winging it.

This was not very impressive. I added exta mushrooms and sour cream. Perhaps that was the cause of mine turning out so runny that I had to thicken it with corn starch, otherwise it would have just been...beef in mushroom soup.

My picky family really enjoyed this meal. I made a few modifications however. After dipping the chicken in the flour mixture, I dipped it in melted butter and then in seasoned bread crumbs and baked it in the oven. This made it neccesary to change the sauce recipe, using only a shot of red wine, since I had no white, and using milk and sour cream instead of heavy cream. The sauce was not a great success so sticking to the recipe in that area would be safer. I do think extra seasoning on the chicken and thicker ham and cheese slices would have made this a 5 star recipe for me.

I made this soup because my son loves the Campell's version, which I never found very impressive. This is delicious and even though it was a fair amount of work, with all those tiny meatballs, it was so worth it, although I think it spoiled my son to the store-bought type.

I found this to be mediocre... Perhaps if the chicken at the bottom had been marinated or cut thinner, but as it was, it was rather flavorless. It was also impossible to test the readiness if the cutlets without making a big,ugly mess of the casserole and disturbing everything piled on top of them. My family was not impressed.

I used chicken thighs and kept the skin on to retain the moisture. I did use half the butter which was more than adequate, at least when the skin is kept on because of all the chicken fat that is retained that way. I also marinated the chicken in the mixture from morning to late afternoon, when I began to cook it. It was juicy and flavorful that way.

These are really easy to make and I had no problem getting the dough to stick together. I can't imagine what might have caused tome reviewer's dough to be too crumbly. I had less ginger than requied so I made up for the difference with cinnamon and used 1/2 tsp. allspice, as well, so they were more spice cookies than ginger cookies. They were great, though.

Didn't change a thing in this recipe. It is delicious, without a doubt.

This was a mediocre recipe. I found it odd that this recipe called for no seasonings whatsoever. I used some, nonetheless and it was still way too bland. I also poured it all into a crust, which is really the only way I'd make a quiche...otherwise it's more of a souffle, in my opinion.

Really good. I did add a little extra of all the ingredients to the yolks and sprinkled with paprika, as I've normally seen them served. Will make again, esp. for pic-nics.