I've been making this for over 10 years & is always requested for Thanksgiving & Christmas. My original recipe calls for a carton of French Onion Dip instead of the sour cream. It is absolutely delicious.

Reviewed On: Nov. 19, 2009

I prefer to use skin-on bone-in chicken breasts because they hold the juices in & don't dry out. I also combine olive oil with fresh rosemary, garlic & lemon juice and rub it under the skin as well as on top so the flavors cook into the chicken. It does need to cook about 15 min. longer. Sometimes I make extra olive oil mixture & mix with cubed potatoes & place them around the chicken to roast. YUMMY!

Reviewed On: Oct. 1, 2009

WOW! I would give this recipe a 10 if I could. My husband & son-in-law raved about it. It is the best meatloaf I've ever eaten & it makes wonderful sandwiches if there are any leftovers. I used Italian seasoned bread crumbs because that's what I had on hand & I think that added a lot of flavor. But I omitted the salt because of the extra salt in the bread crumbs. I also used freshly chopped onions instead of dried. I doubled the gravy recipe to ladle over the meat & potatoes. This will definitely be showing up on my dinner table at least one a month.

Reviewed On: Feb. 6, 2008