I used 1 pound of chicken tenders. Marinate 30 min or morin 3 TBLSP of lemon Juice, 1 Tblsp olive oil, 1 clove garlic and 1 tsp lemon pepper. After marinating pour all contents into pan an cook. Remove chix Sautee 4 cups mushrooms in butter with pinch thyme, italian seasoning and garlic season salt sprinkle in flour then add 1.5 c of chix broth ( more as needed)

Reviewed On: Jun. 21, 2009

I was expecting more of a bread pudding not a custard texture. Did not care for it warm but good cold.

Reviewed On: May 20, 2009

This was very good! Not too sweet. Next time I will add more rhubarb or cook in a 9x9 pan. I also used frozen rhubarb. It took 60 minutes to bake.

Reviewed On: Jun. 18, 2007