AWESOME! We are keeping it simple this Christmas and are using Roasted Turkey Breast from Honey Baked Ham Co. Because I will not have pan drippings from a turkey, I needed a gravy recipe that didn't use drippings. I followed the following tips: 1. I used Swanson's canned chicken broth (3, 14oz. cans equal 5 cups). One of the cans I used Roasted Garlic chicken broth. 2. I increased the flour by 2 Tablespoons, and added 2 Tablespoons of Corn Starch. 3. I omitted the salt (and I like heavy salt). There's enough saltiness with the broth. Thanks JMOR777 for a terrific gravy recipe. Merry Christmas everyone!

This was so PRETTY and very easy! I took others' suggestion on two things: 1). Use starlight mints (the round, individually wrapped peppermint candies). They have more peppermint oil than candy canes, thus more peppermint flavor in your brittle. 2). Don't stir the candy into the white chocolate, it was prettier just sprinkled on top. Thanks for this TERRIFIC simple recipe Brenda!

I think Ginger P. has given us a terrific basic recipe that you can change to suit your own tastes! My husband and I really like bold flavors, so here are my modifications. I seasoned the meat heavily by adding garlic powder, onion powder, salt, pepper, basil, and a small pinch of red pepper. I too, added 1 bag of frozen mixed veggies, thawed in the microwave. Once I had my meat mixture, onion, spices, and veggies combined, I added 1 can of cream of mushroom soup. Also, I doubled the potatoes. I mashed them with 1 small can of evaporated milk, and 1/2 stick of butter, 1 egg, salt, pepper, and some garlic powder. Oh and every chance I get now, I substitute ground CHICKEN for ground beef! I saw it earlier this year at the grocery and decided to try it. It is SO good, and not at all like the flavor of ground turkey which can be very stong. This dish turned out SO good and was very flavorful! Play around with it and have fun :-)

I made this casserole over the weekend and froze individual portions for a quick week-night dinner. It is a very good basic casserole the whole family loved! I added more salsa to mine and 1 small can of green chile's. Serve with a salad, and you're good to go!

Excellent! Just made these tonight with Slow Cooker Pot Roast (from this site) and whole baby carrots. In reading the reviews, everyone has a varying opinion on the amount of spice to use. In my family's opinion, this recipe AS LISTED, is barely enough to even flavor the potatoes. Like others, I too would say to use more or less spice depending on you! Very good basic recipe -- have fun changing it up. (P.S. Also try using sweet potatoes.... SO SO good and better nutrition)

Awesome, awesome, awesome! Here are my comments: In my opinion there's no need to pound the chicken, as thicker chicken is juicier. Some said on here that the "stuff" falls off if you don't pound it. BUT that was not my experience as I didn't add the bacon, mushrooms, or cheese until the very end. No need to bake the cheese, as the chicken is plenty hot coming out of the oven to melt it. I also made a quadruple batch of this and froze some for the night's I'm short on time. Oooo I can't WAIT until a night that I'm short on time!! lol!

It would have been surprising had this recipe NOT tasted good.... it only has A POUND of Velveeta in it! lol! This was a really good recipe...here are my slight changes (cheats): Used a rotisserie chicken. Used canned broth. I followed others' suggestions and was sure to use ONLY 12 oz pasta, which was just right (whole box of 16oz would have been too much). I also added additional chicken broth which kept this dish oh-so-gooey and moist. How much extra chicken broth? Just enough to make the mixture the consistency of pancake batter. Oh and we like spicy, so I used the MEXICAN velveeta instead of the regular. Delicious! Thanks for a great recipe Stephanie!

Hmmm. Not sure what I did wrong, but I'm still giving it 5 stars because of the taste! The chops were *very* tough and were floating in the liquid when I removed them from the oven after 50 minutes. Now I did use white sugar as I had no brown, and I substituted Chili Sauce instead of Ketchup. Maybe this made a difference in thickening the sauce. So I just threw the juice in a saucepan and thickened it up with corn starch. Maybe next time I will put in the slow cooker to get the chops tender. Or use a tenderloin... I don't know yet, but will definitely try again!

This is the second time I've made this soup, and had to jump on here and give it 5 stars!! This soup is naughty but oh so nice :-) One observation and one suggestion. Observation: Don't worry about the flour "clumping" when you add it to the veggies....the clumps cook out! Suggestion: Double the Curry. This ingredient sounded strange to me when I first looked at the recipe, but believe me it's the *KEY* to this soup. Well any type of chicken based soup, so I'm told. Who would have ever thought Curry makes chicken soup more "chickeny"!! Enjoy, it's awesome.

I, like others, found this dry even with the addition of water and double the salsa. I like the suggestion someone made of adding enchilada sauce or queso cheese sauce. Good recipe with some experimentation -- thanks Sue!

MAKE THIS PIE! OK, here are some "tweaks"... Reduce sugar to 3/4 C. unless you like it super sweet. Save yourself alot of time and buy a bag of frozen sliced fresh peaches (just like fresh without the hassle of poaching and peeling fruit). I also use Marie Callender's frozen pie crust and it has never let me down. Go the extra step and brush beaten egg over bottom & sides of crust before adding fruit. Like others, I baked this pie 15 mins at 400, then 45 mins at 375. Crust was firm (bottom) and flaky around edges. I also made a streusel topping and sprinkled on top during last 20 mins baking time. This pie is to die for... thanks Mary!