Great recipe! Here's how I tweaked it after reading everyone's feedback: I used Knorr French Onion Soup Mix. I chopped up the apricots and used only 3/4 cup. I used a 3 pound chuck roast, browned it as directed, then put it into my crock pot on high for 3 hours. I followed the recipe (browned onions and garlic) except that I precooked a pound of chunked up carrots in my microwave (about 7 minutes) and boiled (skins on/our preference) 6 regular sized potatos for about 45 minutes. I added the cooked carrots and potatoes (chunked up) to the crock pot and gently stirred them in for another half hour at the end. The total time was four hours. The meat was tender, the gravy was sweet and delicious! Next time I do it, I might add a bit of water before the carrots and potatoes at the end to increase the gravy, as the potatoes did absorb some. (But it was still DELICIOUS!)

Reviewed On: Feb. 17, 2008

We loved this! Of course...with some modifications due to our taste and lack of some ingredients. I used two boxes of Hodson's Cornbread Mix because it didn't look like enough with just one. I used 3 not 2 eggs. I cooked up and cut up 6 chicken thighs, and poured the delicious juices into the cornbread mix as part of the liquid for the cornbread mix. Since I had fresh corn from the market, I sliced the kernals off 2 ears and used that instead of both canned corns. With that, I also microwaved (rather than sauteing) the chopped onion, several sliced garlic cloves and added a half of a big chopped red bell pepper and a couple of tablespoons of butter. That all went into the cornbread mix. Then for the chicken sauce, I used a can of Special Request Cream of Chicken Soup, about 3/4 (or it might have been more) cup of sour cream, and I tossed in a can of pre-sliced black olives! I did put in the salt and fresh ground pepper, but no jalapenos. I also used full fat sour cream. I found out I didn't have any cheese except cheddar and a bag of feta/gorgonzola chunks, so you guessed it- I sprinkled on the feta chunks. It worked to offset the sweet cornbread because it was tangy. It was not too gooey or anything! I'd make it again! My husband (who doesn't love cornbread) felt there was too much cornbread, so I'll probably try it with only one box next time.

Reviewed On: Jul. 1, 2007

I needed to bring this to an office potluck lunch. The night before, I mixed the ricotta, mozzarella, sauce, eggs, and seasoning in a bowl and put it in the refrigerator. The next morning, I preheated the oven while I boiled the ziti. Then I threw it all together in the baking pan, and it cooked while I took my shower! I was out the door on time and everyone LOVED it! I doubled the recipe, using 2 pounds of ziti, 3 pounds of ricotta, and lots of pre-shredded mozzarella. Creamy and delicious! And the easiest!

Reviewed On: Oct. 31, 2006