This was very good, would definitely make it again if I was in the mood. The cranberries added a lot in terms of color and flavor, I would maybe add more next time. It is a very thin kugel, but I am afraid that it would be too custardy if I baked in a smaller dish. It was excellent as is, although I did keep it warm for about 1.5 hrs in a 225 degree oven after it was baked, so that might have helped it firm up a little more.

This came out very good, and was relatively easy. I loved the idea of letting the crock pot sit all day long, and just come along to eat when we were ready. I had never had slow cooker chili before, and I was surprised by how soft the meat was. I made a few substitutions based on reviews and the cans of beans that I had on hand. I replaced the 2 cans of tomato puree with one 28 oz can diced tomatoes and 1 12 oz can of tomato paste. I used 1 can kidney beans, 1 can garbanzo beans, and about 1/2 a can (leftover from something else) large butter beans, all drained, plus a can of baked beans with the liquid. I really liked the texture of all the different beans in there. While the chili was certainly not lacking in flavor, it could have used about 3 or 4 times the amount of chili powder -- it was almost closer to a meat sauce flavor than a chili flavor. Still, it was delicious, made a ton (careful when mixing, it barely fits in the pot), and I would definitely make it again.

I always make it without the cheese. It is really elegant, even with canned mushrooms in place of the fresh. I have found that if you do not want to serve it right away, you can make it in advance, but keep the sauce separate until serving. Then pour over the warm chicken cutlets and you're done!

I made it without the Cheddar cheese because of dietary restrictions. The filling was great before it was in the chicken (If I remember correctly, I rolled the chicken, didn't stuff it in the side), but there was WAY too much of it, and it was too bland once it was together with the chicken.

This was very good and pretty easy. I used brown rice and a fresh tomato, since I didn't have any canned, and it worked beautifully. The spice level is mild, but satisfying, although I think it could use a little more salt. Definitely a keeper.

This is the most amazing recipe on this site. I make it ALL the time and have never failed to get compliments. Here are my successfully tried changes (makes it a little easier): Use dried minced onion instead of fresh grated. Like many other reviewers, I replace half (or more) of the water with pineapple juice -- yum -- and I use pineapple chunks instead of rings, added to the pan in the last ten minutes of baking. One time, I was making this for company, and already had all the chicken in the pan with the sauce, ready to go in the oven, when I decided I didn't have enough chicken, so I took some raw pieces and breaded them, and threw them in, hoping for the best. In the end, we liked those pieces better (they're softer), so since then, I always skip the frying step -- it's a lot easier, and one less dish to wash. Another tip I read in the reviews was the cut the cutlets up into smaller pieces -- this really makes it good. Make a lot of extra sauce and serve over rice. You won't regret making this recipe.

Not what I was looking for. This is not your typical, creamy Caesar Salad Dressing, although it was easy.