a few changes....do NOT drain mushrooms and put mixture over the noodles rather then mixing them in. Can also use onion soup mix if you do not have soup mix mentioned. I use this recipe per 1 1/2 lb meat and cook in roasting pan for 2 hrs. or more at 275 degrees -- check at that time and if you find it too thick add a little water or more wine. If you don't want to use wine use apple juice. sorry - couldn't get custom version area to work. This is a winner.

Reviewed On: Nov. 23, 2011

did a lot of improvising as I made this at the last minute--but it turned out great! Had 5 small breasts, which when cooked (from partially frozen) measured 3 cups - used 8x8 pan, 1 box of stuffing and 12 oz. of Healthy Request Cr. of Mush. soup (no need to add milk) and did not add extra salt--baked for 30 min. Served 3-4 generously. I thought stuffing looked a little skimpy when spread on, so I lightly sprinkled italian bread crumbs over the stuffing and pressed lightly--worked great! Rave reviews at home.

Reviewed On: Dec. 23, 2007

I reduced the cool whip also - instead of canned filling I made my own from this site with my frozen blueberries--very good!! When I poured the creamy mixture over the cake I wiggled the cake around slightly so some of it would seep down between the cake pieces. Left it overnight and it was perfect!

Reviewed On: Nov. 15, 2007