Can't really give this a proper rating because I didn't use the bacon, but I followed everything else exactly for the chicken and the cider vinegar overpowered everything else. If I make again, I would cut down the vinegar by half, or maybe even eliminate it.. Maybe it was the bacon that would have complimented that taste.

Reviewed On: Aug. 19, 2009

This is a pretty good dish, but not out of this world. I halved the recipe and used small pre-cooked shrimp, bay scallops, orange roughy, and imitation crabmeat. Replaced water with vegetable stock. I added garlic powder and old bay seasoning and decreased the amount of flour. Sprinkled bread crumbs along with parmesan on top before baking. Served over pasta with peas and garlic bread. Next time, I will probably season and saute the seafood instead of boiling it.

Reviewed On: Jan. 2, 2009

This is a easy, minimal preparation recipe, and tastes good. I wouldn't make it to entertain, but it certainly is good for two of us. I used only half an onion mix packet (no beef onion) and beef broth instead of water. I think I would add some milk next time because it was still a little bit saltier than our usual tastes. After 40 minutes of cooking, I put a sheet of puff pastry on top and made this into a "beef pot pie". I also added frozen peas and carrots and half an onion, and used fresh sliced mushrooms.

Reviewed On: Nov. 30, 2008