I bought a smaller turkey breast ..found this and decided to give it a go because of the simplicity and good reviews. I was surprised at how good it was! I just adjusted my cooking time down because I only had a 3 lb. breast..easy. This was delicious AND moist.

Well...I really wanted to like this but the problem has to be the cooking time. The TASTE is great but the consistency is mush. The recipe "as is" definitely needs adjusted..and even with that (I did reduce the cooking time), it still came out with the mushy rice. I'm not sure if I"ll try this one againl I'm still looking for the "one" jambalaya recipe!

Good but not the best..I liked it but not enough to make it again. I don't think mozzarella cheese is quite right for my idea of cream of broccoli soup but it might be for other people.

I was really very skeptical that this was all that good when I saw the ingredients but I was intrigued and gave it a try. It tasted great! It was so easy to make, too. I'd definitely recommend it and will make it again. I cross cut my ham all over and actually basted the ham several times while it cooked.

Quick, easy and just fine as the recipe is written. I simply patted the dough into a 15x10 pan and topped it with my favorite toppings. Perfect.

Very easy recipe...the kids at Christmas loved these.

Oh my. This is one of THE most excellent and easy cake recipes I've ever made. I think what makes it even better is the presentation and how impressive it is for very little effort. I made the recipe exactly as written and mine turned out perfectly baked at 50 minutes. Make sure you use a nonstick bundt pan, grease and flour it. I had no problem with mine sticking either. Just a hint...this is a heavy cake when it comes out of the pan. I put a piece of wax paper over my cooling rack and then placed it DIRECTLY on top of the bundt pan to turn it out. If you don't, it'll crack if you just let it fall out onto a rack. This is a wonderful recipe.

This is easy and pretty tasty, but not one of my absolute favorites. The way you rate this will purely be based on your tastebuds..there's nothing wrong with the recipe as is.

This recipe is good AS IS. I can't stand it when people review recipes with the changes they made. It's quick, easy and delicious. Me and my hubby both loved it. It's a great family recipe. Just remember the recipe call for measured uncooked pasta. I'll be making this again.

This recipe is a staple in my house..loved by all!

I gave this 4 stars only because I can see where some people made a mistake in this recipe. It calls for 4 cups of chicken broth and to add until moistened. There's no way you need 4 cups of chicken broth...that's why some people's came out "soupy". Really, one can (or 2 cups) is all you need. You need to be familiar with the right consistency of stuffing for in and out of the bird to not make that mistake. Anyway, I thought it tasted delicious WITHOUT the marjoram..not the right spice for this. Also, FYI, twelve cups of bread cubes should be about 1 large loaf of white bread cut into cubes. That should help some people get it right. It's the perfect stuffing for a chicken because I can never get enough into a small chicken for us!

Easy and delicious..and I usually always have these ingredients on hand which is why it's a good recipe for me..this recipe doesn't make a LOT though. You might want to double it for a family.

Simple, easy and delicious...I'll be making it again.

I was actually surprised at how good this was..and easy to make. I'd definitely recommend it for a delicious, hearty family meal.

I've made this twice now..exactly according to the recipe. It's fantastic and it's now a staple for my table. Thanks for the great recipe.

I thought this was fantastic! I made it exactly according to the recipe with FRESH blueberries and FRESHLY grated lemon zest. It turned out perfect. I'll admit I used rum extract instead of almond because I was out of it, but I think you could use vanilla, too and it would be fine. The cake was light and tasty...yummo! Mine was done in 50 minutes at 350, though so keep an eye on it so it doesn't burn.

Good, quick and easy recipe and great for chicken leftovers. I think I'll use mild pepper rings next time, though. All those pepperoncini peppers were a little tooooooo hot for me.

Awesomely delicious! Definitely a keeper for me.

This is a good basic recipe and I didn't think it was difficult at all. The only thing I didn't like about was the biscuits as dumplings. I thought they made the whole thing too sweet and "heavy". I will make this again, but will make my own dumplings, or I'll just add cooked, cubed potatoes at the end instead of the biscuits for a "chowdery" taste.

I'm neutral on this one. I have to admit I made the recipe exactly as it is here and I also thought it was very bland and not what I expected when you look at the picture. If I make this again, I'll use beef stock instead of water and I'll add some fresh herbs like parsley and thyme. It also needs a lot more salt. The ribs do turn out very tender, however, as with any recipe for braising. You need to use a cast iron dutch oven for the best outcome.