Great tasting and easy way to have some veggies (I also added frozen corn kernels midway through). To speed things up I partially cooked the cut up potatoes in the microwave first. Glad I listened to reviews and sauteed the sausage in Worchestershire sauce, it really was good and I never would have thought to do that. I doubled the recipe and put in a large rimmed baking sheet and cooked in the oven (grilled foil packets rarely turn out well for me). We were hungry and couldn't wait any longer so I turned the broiler on and it crisped the top up. Can't wait to make again.

This was really good. I used frozen chopped rhubarb and it worked just fine, well maybe, the middle of the pie was soupy when I cut it and tried to serve. Next time I'll try cooking a little longer to see if this remedies this. I also used 1 cup sugar per other reviewers.

Super easy recipe that will keep me from buying any of those box or envelope rice or pasta mixes at the store. And this one will be so much better for my family. I used 3/4 c chicken stock in place of water (would have used in place of entire cup but it was all I had). I also did not have a full cup of orzo (short about 1/8 cup) and that seemed to be just the right amount. I used double the amount of mushrooms and it wasn't too much. Next time I make I will double the recipe using 1 3/4 cup orzo to 2 cup broth and 1 cup white wine. I will also saute the mushrooms with the onions. Overall excellent and a keeper for me!

This recipe was so easy. The flavor was good and a little tangy. I did add some milk per other reviews and found that the dish was a bit soupy, next time I'll skip it. I forgot the breadcrumbs and didn't miss them. Will make again.

Good flavor. I boiled and reserved the marinade to use as a sauce over this and rice. If you do this: be careful to only drizzle a little bit. I made the mistake of pouring almost all of the sauce over our 4 plates at dinner and you could have eaten it with a spoon! Drizzle a little and have the rest at the table for those who want more.

Pretty good. I used the suggested homemade taco seasoning. But I felt this made the soup taste more like chili. I still liked it though. I put all ingredients in the crockpot before work and then shredded the chicken and stirred in after work and served almost immediately. Also, I used chicken broth instead of beer. Will make again.

Pretty good. It was creamy and the butter didn't separate out after it sat a few minutes. Next time I'll use 8 or 9 oz of pasta instead of 10 so it is a little more saucy. Served with grilled chicken on top. My toddler gobbled it up! Also, I ladled in some of the pasta boiled water into serving bowls to warm them up while I finished cooking so the pasta didn't cool off as fast.

Delicious! 5 Stars even with my changes: use tortilla chips instead of cornflakes (I made half with cornflakes and half with tortilla chips.) Include 1-2 teaspoon of cream cheese on each. I put the extra filling on top of the chicken in the pan and even sprinkled some of the extra tortilla chips on top. I used more salsa too. I didn't use toothpicks, just cut chicken breasts in half lengthwise to make two cutlets and then pound thin just a little bit. Bread, fill, roll up, put in pan seam down. My husband liked with sour cream. Served with Spanish Rice Original.

Very good. My only issue was that during my 30 min cook time, the rice mixture burnt on the bottom. Next time I will stir occasionally or add a little more chicken broth.

Kind of dry and not very lemony, even though I doubled the glaze.

Pretty good. Mixed up the filling with some onion/chive cream cheese, regular cream cheese, garlic powder, minced garlic and chopped green onions.

Good but not unbelievable. Easy enough to make. I added salt, it definitely needed some. Didn't use full box of 16oz of pasta. Once it sat a minute the pasta soaked up a lot of the sauce. Used twice as many tomatoes and still didn't seem like enough.

This recipe was given to me a few years ago and called Goumet Chicken Breasts. The only change is that mine uses white wine instead of the milk. Delicious recipe and VERY easy to make.

A different kind of dish. The pepperonis were a little too spicy but overall the flavor was good.

This was too bland for us.

I wanted to give this 3.5 stars. Even as I'm eating my leftovers right now, I'm not sure if I like the dijon mustard taste. If I made again I would decrease the amount a little. I roasted in the oven before topping instead of cooking in microwave.

I was surprised that I liked this so much. It was VERY easy to make. Instead of pounding the chicken out I just cut the chicken breasts in half crosswise to make my cutlets (I used only 2). Used portabellos and white mushrooms. Sprinkled sauce with a little flour to thicken up. My toddler even ate the mushrooms!

Very good. Enjoyed the mix of salad, pasta and meat in one dish. Omitted olives.

Interesting combo that works. I only had two bone-in chicken breasts. I began by chopping up some bacon and sauteeing it in a pan, then seared the chicken in the bacon fat. Topped it with the sauce and popped in oven for 45 min (and putting the cheese and bacon crumbled on top the last 10 min.) I used the full sauce amounts for the two pieces of chicken and it was just the right amount.

I really liked this. Very easy as a "What should I make for dinner tonight?" idea. I'd suggest not cooking the garlic first, mine burnt before the chicken was done. For the chicken I took chicken breasts and cut them in half horizontally and pounded just a little to make cutlets, plus then you only need 2 chicken breasts for this recipe. I am putting this recipe in my keeper list!