Of course it's a thin cheesecake - you can tell that by the amount of ingredients. If you want the appearance of thicker slices, adjust the quantities accordingly. It's a very good recipe!

Reviewed On: Jul. 29, 2009

I thought this was a great comfort food casserole, that can easily be modified to your family's tastes/needs as desired. I did an 8x8 pan using two chicken breasts, which I boiled in four cups of water with three boullion cubes and some minced dried onion (which I used for the stock in the recipe). Used the full 6 oz. of stuffing, one can of cream of chicken soup, added a can of drained cut green beans, and because I was worried about it being a bit dry, a tablespoon or so of mayonnaise (sour cream probably would have worked great too, but I didn't have any). Mixed it all up together rather than layering, baked at 350 for 35 minutes covered, 10 minutes uncovered. Yum!

Reviewed On: Jun. 18, 2009

OK. Mine turned out pretty flat.

Reviewed On: Jun. 18, 2009