We loved this. I took a few other reviewers' tips and made slight changes, but for the most part, made as listed. Added 1/2 large onion to the mix & 4 garlic cloves. Added about 1 tsp pepper instead of 1/4 t tsp. Added about 1 T worcestershire sauce. Made into 2 loafs, 1 with ketchup, 1 with BBQ sauce; both came out tasty. Served with mashed potatos. Very moist. Lighter than beef meatloaf, but really tasty & who can resist all that cheese?

Very good. I thought after reading the other reviews that this would be too sweet. It was actually perfect; the onions absorb a lot of the sweetness & make a wonderful sauce. I doubled the recipe because I had a larger pork roast; would definated increase the sauce when following this recipe for the size roast listed. I added extra garlic flakes and season-all salt. Also sliced up about 6 small potatos and 4 carrots and threw them on top. Added 1 additional onion. If you're planning to make this a meal, definately add the extra veggies. Served with biscuits. Flavor, particularly of the sauce is good, and not overwhelming.

We loved this. I think this is our new favorite way to do chicken breasts. The recipe didnt look 5 stars, but it is. Did mostly the same as listed, except a few modifications. added dried garlic flakes instead of the powder, few more bread crumbs & butter, 1 more egg, added another 1/2 lb mushrooms as we are huge mushroom fans, extra parsley, used plenty of fresh grated parmesan (1/2 c is nowhere near enough). Baked covered loosely with foil until the last 15 min or so. This baked up VERY moist; many of these chicken breast bakes do not.This recipe is delicious :)

Tasty & easy, but a little disappointing if made just as listed. You *do* need to add extra water, BBQ sauce, and seasoning. Elevate the chicken, as one other person recommended. I stuffed the cavity with onions, and added probably 2-3 cups BBQ sauce, with 2 cups water. Also add whatever seasonings you like best on chicken. So easy though, if you're in a hurry and have a chicken thawed. :)

Beautiful color, and yummy! This would be a beautiful dish for a party or potluck. Made exactly as written except with lean ground beef (only because the store was out of turkey). Also instead of Italian spices, used Southwestern spices: black & red pepper blend & cumin. Served with rice. Recipe makes a lot of filling--I would guess it's designed to fill 4 LARGE peppers. If your peppers are just average, there's enough to stuff 5 or 6. No matter, the filling is fresh and tasty enough to eat plain on rice or by the spoonful :).

Excellent Soup. So Easy! Made mostly just as is, with just a few changes. Used only 1 tsp salt, and it was definately enough. Doubled the amount of potatoes. Used chicken bouillon. Left out the parsley flakes as I didnt have. Added about 3/4 T garlic powder. For frozen veggies used a "california blend" with cauliflower & broccoli. Served with warm french bread. SO good. This is a keeper for sure.

Very good recipe. Made exactly as listed, and my fiance loved it, although it is quite spicy! Saltiness was definately not a problem even with the bacon and bouillon--I added seasoning salt. Served with cornbread & honeybutter. Make sure you have 40 minutes or so prep time--lots of chopping, but so easy once it's in the cooker.

REALLY good and easy and adaptable. I used 1 can cr of mushroom, and 1 can cr of chicken, since that's what I had. Added 1 can milk as others suggested. I added 1 1/2 cans mushrooms, as we are mushroom lovers. Mixed the cheese in rather than put half on top. Also I had no egg noodles or potato chips, so I used shell noodles and buttered seasoned bread crumbs for the top (which made a nice crunchy crust). Added approx. 1 tsp salt, and 2 tsp pepper, and 1 tsp celery seed for flavor. I have been resisting making *any* tuna casseroles, since my mother made the most awful tuna casseroles for us as kids(lol). My boyfriend sort of dared me to try one, and I'm glad I picked this recipe! I noticed a few reviewers did not like the onions, but we thought they added good flavor and texture.Really good and so easy.

I dont get the 5 star rating here. The dip was really just ok. I added extra seasoning... otherwise would not have liked at all. It's an okay dip for the not-so-adventurous, but not that special. I used Knorr veggie soup/dip mix; this recipe is identical to the one on the back, by the way. I did like the chopped spinach--a really nice texture/flavor. I let it sit overnight...you cant serve it right after making or the dry soup is crunchy. Definately needs more OOMPH. I added garlic and seasoning salt. Use your imagination, and give it that extra something. At least it was EASY, and made a lot. My inlaws will not eat anything exciting or adventurous; they ate this dip :)

This was really good! Adjusted ingredients a bit... added 1 1/2 can sliced green beens, and a bit more turkey, which I just chopped finely as we dont have a food processor. Added TWO cans of soup.. one cream of chicken, and one cream of mushroom (we were out of milk, so used straight). Added a few cloves of finely minced garlic to the potatoes, as well as 2 small cans sliced mushrooms. Shredded all the cheese rather than cube part of it. Baked 35 min, then added a pack of those pop container bisquits to the top. Baked about 10 minutes more, was great!

Agree with other reviewers, in that... Change the corn starch to flour. Let it slow cook more than the 4-5 min suggested, otherwise it will not melt. The flavor is SO good, and so unique. I served with bread cubes, apples, sausages, and I also had a fresh raw veggie plate out too (with another dip), that people were dipping into it! Eat it all once cooked, cause it definately does NOT re heat well, but turns into a big gooey clump. Am giving it only 3 stars for the goody clumpiness which was tricky. The flavor, however, was excellent.

Really really good! This was like some sandwich you might get at a restaurant. I added extra avocado, since I'm an avocado freak. Also I was out of ranch dressing, so I used the Ranch Dressing III recipe from this site (glad I did--I wont be buying ranch anymore!). Had only enough swiss cheese for part of them, so jack worked just fine for the remainder. YUM!

I love this recipe! I'm a huge sage fan. It's great as is, but I always use boneless chops. I also have made variations including simmering the chops in boullion with sliced onions and sauerkraut. Sometimes start out the butter with sauteed chopped onions and/or or garlic. Always yummy and so simple!

Suprisingly tasty. I actually cooked this in my wok, so the potatos came out perfect, not overdone. I love cabbage, so I used a large head. Used diced lean ham, about 3 cups. Good flavor, and not greasy at all.

Excellent, except very oily. I found that olive oil works better for me, in a lesser quantity... flavors it better and it's better for you anyway. The garlic was wonderful, even added a bit more. Have made several times.

I actually prepared this recipe exactly as shown, except added a few more mushrooms, and a whole can of chicken broth. It came out very tasty, and unusual. Boyfriend loved it.

Very good recipe, and my boyfriend loved it! I adjusted it only slightly. I used 2 cans of soup for extra sauce, and added 2 small cans of mushrooms just before pouring soup over top. Used 2 slices swiss on each breast, and took the advice of another reviewer and put bacon slices (soft cooked) just under the swiss cheese.. gave great extra flavor. Also I had some seasoned breadcrumb/stuffing/shredded fresh parmesan/fresh garlic mixture from another recipe, so that's what I used for the bread crumb part. The chicken comes out so moist and good. Served it over wide egg noodles.

This is a great starter recipe. I had never made fried rice before, and it's so easy and good! The first time I made it, I found it a little bland, so the second time around I started first with some fresh ginger and garlic in the oil, and also added sesame oil to mixture while frying (in my wok). It makes a lot, but fried rice is good any time of day! Yum!