4.5 stars. I doubled the onion and added white pepper and just a bit of mustard. Add the onion to the beef when the beef is half brown and be sure to strain the grease off very well. This recipe brings back memories of childhood. Use small soft buns and pickles and mustard ONLY for the true Maid-Rite experience.

Reviewed On: Nov. 6, 2007

Great recipe, I've been doing a variation of it for decades...my mom thinks she invented the concept! I've always used 1 to 1 1/2 cup each of dressing and jam per envelope of soup mix. Any chicken parts work great, with or without bones/skin. For variety, add crushed red pepper to taste. My family loves it extra extra hot. ALWAYS A HIT!!! Try it with garlic mashed potatoes and corn. The chicken's sauce is great as a gravy over everything. If you've never tried this, you'll love it for dinner tonight, sooo easy and yummy!

Reviewed On: Dec. 17, 2004

Great recipe, I've been doing a variation of it for decades...my mom thinks she invented the concept! I've always used Russian dressing (if I can find it), and 1 1/2 cup each of dressing and jam per envelope of soup mix. Any chicken parts work great, with or without bones/skin. For variety, add crushed red pepper to taste. My family loves it extra extra hot. ALWAYS A HIT!!! Try it with garlic mashed potatoes and corn. The chicken's sauce is great as a gravy over everything. If you've never tried this, you'll love it for dinner tonight, sooo easy and yummy! Thanks Jeannie!

Reviewed On: Dec. 17, 2004