Such wonderful flavors! If you think this is too much...split the food into two 9x9 dishes and freeze one for later.

Flavor is amazing! I am not a fan of any type of vinegar (b/c I hate the smell)...but it works so well in this recipe! I did the same as another user and used 1/4 cup of margarita mix (sweet and sour mix) b/c I didn't have a lemon on hand. I put mix and chicken in a freezer bag for about 12 hours then grilled. Served with mashed potatoes, green beans, and bread.

BEST slaw I have ever had and so easy! I used both celery and poppy seed (1/2 tablespoon of each). My husband likes foods that have a "kick" so I have also made this and added a about half of a jalapeno pepper (finely diced). Either way...this was by far the best coleslaw I have ever made!

Very good and super easy! I put casserole together on my lunch break then cooked it when I got off work. I used 3 chicken breast (seasoned and boiled them) shredded/pulled apart, don't like processed cheese so I used 1 8oz bag of casserole cheese and 1 8oz bag of sharp (however I think any type of cheese would do), I like yellow onions so I finely chopped and sauteed (I tried this once without sauteing the onion but didn't like the crunch texture in the final product), and I use the frozen bag of broccoli florets, mix together with the rest of ingregients listed on the recipe and put in casserole dish. I baked it for 20 minutes at 350 degrees, removed to stir casserole (it helps to make sure cheese melts evenly) then baked another 30 minutes. The last few minutes I crunched up some Ritz crackers and put on top. Yummy!

You can never have too much chocolate! This cake was amazing! I used 1/2 cup oil and 1/2 cup of 1% milk (1 cup of oil is a little much). Batter seems thick when you mix it but the cake come out perfect! I also used the mini chocolate chips to prevent them from sinking. Baked in bundt pan at 325 degrees for 55 minutes and it was perfect! Top of the cake had a little crispy bite and inside was so moist! And this cake is super easy to put together!

By far...the BEST DESSERT I have ever had!!!! Every time I make this...we never have any leftover. I followed the suggestion from another user and in the pudding layer, instead of folding in the whipped topping, I bought half a pint of heavy whipping cream and whipped that for about 10 minutes myself and then folded that into the pudding. I have trouble finding it...but vanilla flavored cool whip is the best on this! I am not a huge fan of vanilla flavored foods...but it is just the right amount on this rich chocolate treat! I have also used brownies with peanut butter chips in them and that was a big hit too! So yummy!!!

So easy and so yummy!! The only thing I add to this wonderful recipe is add some chopped green onions and a chopped red bell pepper. Those two things not only add some great color, but also give the dish the perfect amount of flavor! Great and easy dish to make any night of the week...and the leftovers are just as good the next day.

Can't go wrong with this marinade. I try to marinade mine for at least 2 hours (the longer the better...but sometimes we don't always have the time). The last time my husband and I cooked this...we added some diced tomatoes while baking. The last 10 minutes we added a slice of mozz cheeze to brown on top...we loved it! Finished the meal with some green beans, mashed potatoes, and crescent rolls. EASY...EASY...EASY meal!!!!!!!!!

Wonderful recipe! I was cooking for more people so I used 3 cans of tomato paste, 1 large can of whole tomatoes, and 1 large can of diced tomatoes. I like garlic and spices so used a little more of each. After I sauteed the onion...I put everything in the crockpot on low and let cook for 7-8 hours (just because I had the time...I have also done the same on high temp for 5-6 hours and it turned out just as good). This is SO easy and the BEST spaghetti sauce I have ever had...I will NEVER go back to jar sauce again. This can all be thrown together before you go to work...to cook all day. Love it!! Made this again tonight...didn't have red wine on hand so I added 1/4 cup of chard and added a little more white sugar and 2 tsp of brown sugar. This time I left out the whole tomatoes and used 2 cans of dices tomatoes (and 3 cans of paste). Cooked on the stove for 4 hours...still YUMMY!!! I served with pasta and chicken parmesan (also used the sauce to cover the chicken). My husband LOVES it!

Soooooo amazing! Followed directions to a T and the bread was great! I used a light crust setting and 2lb setting on my bread machine. We used it the next few days for sandwhiches and it still tasted great!

AMAZING!!!!!! It makes a lot...but is also great the next day. I first sauteed the the whole onion in some butter and garlic...then added to crock pot. This was my first time making this so I was a little confused about the chicken. I put 4 whole chicken breasts (seasoned with whatever you like to season chicken) in along with 1 can of cream of mushroom soup, 1 can cream of celery, and 1 can cream of chicken and herbs. I used chicken broth (instead of water)...and used about 2 cups. It may seem a little juicy, but the biscuits will soak it all up later. I also added some salt, pepper, garlic powder, minced onions, and some celery seed. I mixed all this together and cooked for 5 hours on LOW. After 5 hours I took the chicken out (which was soooo tender) and just pulled it apart then put it back in the crock pot. Next, I used 2 cans of regular biscuits and it was the perfect amount. I cut them into strips and added to the crock pot. They took a little longer to cook through than I thought...so I would turn crock pot up to HIGH and cook everything for about 2 hours. You can peek and judge when the dumplings are cooked all the way. My husband and I cooked some veggies (peas, carrots, and corn) on the side, but ended up adding it to the mix to give the dish a little more substance. We LOVED it!!!

This recipe has wonderful flavors and very easy!! I use a little extra chicken broth just to make sure the chicken cooks and is nice and juicy. I usually prepare this chicken along with "Awesomely Easy Sesame Asparagus" that I found on this webiste as well as some type of potato for a starch and some bread.

This was a super easy casserole but nothing special. I used 3 chicken breasts (I do not like canned chicken). I cooked it for 45 minutes covered then an additional 10 uncovered and added some crumbled Ritz crackers on top the last 10 minutes. I did use one can of cream of mushroom soup and one can of cream of chicken as other suggested. It still needs something more though...maybe next time I will try to add a sliced red bell pepper for some extra flavor.

Very good...but I did make a few changes. I use just ground beef (1 lb or so)...no ground turkey and season the beef with salt, pepper, and garlic powder, 2 cups beef broth, 3 tablespoons of tomato paste, and I also add 1/2 cup frozen corn, . I followed the directions to cook as they say.

Delicious! My husband and I make this for our friends all the time! It definitely makes enough to share! The only thing I do different is add a (14oz) can of diced tomatoes (get the flavored kind if they have it so it will add more spices). We also add 3-4 cloves of garlic...this dish is huge so you need a little more. Also, I usually get 2 lbs of ground beef (the more meat the better for us). This will definitely fill up a 9 x 13 and sit on top...but I have never had any problems with it running over. I cook mine for 20 minutes uncovered and then 60 minutes cover with foil (make sure you spray the foil so it doesn't stick). It always comes out PERFECT!

This is another one of my husband’s favorite dishes. Yes, it isn't the healthiest meal in the world but, it's worth a try! We double the sauce (b/c we LOVE saucy stuff) and the seasonings! If you think the sauce is a little watery...you can add a small amount of cornstarch until you get the consistency you want. I have also made it where I added broccoli and that was really good too (I steamed the broccoli ahead of time). LOVE IT!!

I have been making this for years and so glad I found the recipe on here too!! A few changes that I do: steam broccoli before, I like to season and boil my chicken to cook it although we have grilled it before and it comes out just as yummy, use 1 red bell pepper and 1 green bell pepper, omit the onion, and we usually use the whole package of sliced/slivered almonds (they give the dish the best crunch)!! Definitely my favorite recipe of all times! Update: My husband and I make this at least once a month! We ALWAYS have trouble cooking this (the top/middle of the crescent rolls never get done as quickly as the sides do)...so we use some foil to cover the sides so that everything cooks evenly...it usually takes close to an hour (covered and uncovered to cook completely. We have tried cooking on a baking stone and also a cookie sheet...either works just fine. We use 1/2 teaspoon of dill and sharp cheddar cheese. Love this!

VERY good!! I used to work at an Italian restaurant and my husband thinks these are way better!! I followed another users review and added some extra spices: 1/2 tsp. sage, 3 tbs. grated parmesan cheese, 1 tsp. Italian seasoning, 1 tsp. onion powder, 2 cloves of minced garlic and a dash of garlic powder, and some ground pepper. I cooked them according to the directions then added them to the crock pot (on low) with a jar of regular spaghetti sauce and left them in there for a few hours! My husband ate almost every single on before I could even finish cooking the spaghetti that night!!

This is one of our favorite recipes! I left out the artichoke hearts and added a red pepper that I thinly sliced. I also adjusted the recipe to make extra sauce for the dish as well as adding a little more garlic. I seasoned and grilled the chicken to avoid frying. Overall wonderful recipe!!