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This was a welcome change from the standard Campbell's recipe I grew up on, I rated it a 4 only because of all the changes I made. I boiled the chicken in chicken broth. Once cooked, I cubed and tossed with a small amount of garlic salt. I upped the stuffing mix to 1 1/2 cups, skipped the mayo and used the soup can full of milk as a sub. Also used cheddar cheese soup (not a fan of mushrooms). Like other users, I mixed everything together to avoid dryness, and topped with an extra 1/2 c. of cheese. This recipe is very versatile to change to your liking.

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4 users found this review helpful

Sour Cream Apple Pie Deluxe

Reviewed: Nov. 28, 2008

I was very pleased at how great this pie turned out and the simplicity. I am always nervous to make any sort of apple pie. If you are the same, this recipe will work out great for you! Next time, I will cut back a bit on the butter for the crumb topping, it made it a little too soggy and didn't crisp well enough.

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1 user found this review helpful

Chocolate Turtle Cheesecake

Reviewed: Nov. 28, 2008

Although I think the title is misleading (because it only has chocolate crust), this was a big hit at Thanksgiving dinner! I made it in a spring form pan. I followed the recipe up until step 3, where I changed it a bit. After letting the cheesecake cool a bit, I made a caramel topping which I spread out to make a top layer before refrigerating. I used 1 (7 oz) package caramels, 1/4 c. evaporated milk, and 3/4 c. chopped pecans. Place caramels and evap. milk in a heavy suacepan. Heat over medium until smooth, stir in pecans.

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Campbell's® Green Bean Casserole

Reviewed: Nov. 28, 2008

What are the Holidays without green bean casserole? Some people try to fake it with broccoli casserole, or some other less than satisfactory substitute! I took another reviewers suggestion and used about 1/2 cup heavy cream instead of milk, and it really did make the difference, it wasn't as runny. I also added a 1/2 c. sharp cheddar into the mix!

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2 users found this review helpful

Special Deviled Eggs

Reviewed: Sep. 7, 2008

Just when you think there is no more "tweaking" to be done to a deviled egg recipe, you try this one! My only comment is that is came out a bit runny, so I think I will reduce the relish next time and make sure after they are stuffed they have plenty of time to settle. Other than that, the taste was superb and they were a big hit!

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Wonderful Banana Cake

Reviewed: Mar. 15, 2008

I brought this to both a family dinner and then to work and got rave reviews. I also added 3 medium size bananas and made the "frosting" with one small box of instant banana pudding, one cup of milk, and 1 tub of cool whip. After making this several times now, it seems to cook the best and make a better presentation in a bundt pan.

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5 users found this review helpful

BLT Pasta Salad

Reviewed: Mar. 12, 2008

This was a big hit with my family. The only mod I made was I didn't use light ranch, I used hidden valley ranch out of the packet that you mix with mayo and sour cream. This is also GREAT left over.

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0 users found this review helpful

Baked French Toast

Reviewed: Jul. 4, 2007

Made this for Father's day and it was a hit! Served it with cherry pie topping for the top. I also only used 6 eggs, and followed another reviewers tip of "dipping" each piece into the mix rather than soaking it in the pan. It turned out more crunchy and less soggy, which is exactly what I wanted.

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3 users found this review helpful

Hazel's Cranberry Sauce

Reviewed: Nov. 19, 2006

I have made this for the second time, and it keeps getting better. I only had apple juice on hand this time, which sufficed fine. I really suggest using all seasonings to taste. For me, the recipe calls for way to much all spice, so I cut way back.

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1 user found this review helpful

Herb Butter

Reviewed: Nov. 19, 2006

This was great and easy to make. I softened the butter and beat in the spices in a mixer. I did it the night before and put it in a tupperware. I used it the next day on my turkey and saved some of it for french bread.

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18 users found this review helpful

Charline's Sweet Potato Casserole

Reviewed: Nov. 19, 2006

This was fabulous. It is defintely sweet enough to serve as a dessert. Like others, I reduced the cup of sugar to 1 cup, and it was plenty. I also did not add extra sugar to the topping. I just mixed the 3 ingredients and crumbled it ontop. The recipe had enough butter in it for the topping to soak up. Even my sister who doesn't like sweet potatoes ate it!

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1 user found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Nov. 19, 2006

This was great. A friend reccomended it after I was complaining that everytime I made pumpkin cheesecake, it was pretty "blah". I opted to make my own crust out of gingerbread graham crackers, and used a springform pan so it would take the shape of a cheesecake instead of a pie.

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3 users found this review helpful

Crispy Rice Candy

Reviewed: Aug. 19, 2006

very tasty and easy to make. It was a bit too much white chocolate for my case, I think next time I will cut it down to 24 oz. I used melted white choc. chips for ease. Very versatile recipe - can swap out lots of good ingredients to your liking.

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0 users found this review helpful

Fruit Dip VI

Reviewed: Aug. 19, 2006

very good. I cut the recipe in HALF and it was more than enough. It is very sweet so you don't need alot. Served great with fruit skewers.

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Breaded Chicken Fingers

Reviewed: Aug. 19, 2006

I am a veg, so I didn't try these myself, but they went very quickly at a party I had.They were very tender. I used the frozen tender strips rather than slicing the breast myself, and they worked out great!

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Honey Mustard Sauce

Reviewed: Aug. 19, 2006

This was ok. I made half the portion though, and even that was enough for 15 people. Don't make the whole batch unless you plan to save it. It was a tad to mayo-y for me, but I didn't want to add too much mustard because it was spicy.

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