My whole family loved this dish. I did add some garlic salt and black pepper. Didn't realize until I went to make it that I was out of corn! Also, I didn't have a large can of french fried onions, only 1 of the small cans and I think this was the perfect amount. I did not add any of the onions to the hash browns, simply put them on top for the last 10 minutes of baking time. I cooked for 35 minutes, added onions and cooked for an additional 10 minutes. For those of you who complain about the hash browns being soggy... this is a casserole type dish, they are meant to be slightly soggy. If the original author wanted it to have crispy hash browns, he would have told you to cook them seperately and then use the chicken mixture as a topping. We loved it, will definately make it again and try to remember the corn next time! = )

Reviewed On: Jul. 8, 2009

Made this tonight and I must say it's not very good. First of all the "glaze" is not a glaze at all. Using the term glaze, implies that it is a thick coating that will stick to the meat. This is not the case, it is nothing more than a thin marinade. After about 20 minutes, I could tell all it was going to do was burn on the bottom of my pan, so I decided to slice up my loin into chops. You could taste the "glaze" somewhat, but the meat was very very dry. I would highly recommend that you marinate this and then boil down whats left before cooking. This should reduce it greatly and turn it into an actual glaze!

Reviewed On: Jun. 24, 2009

This is another one of those recipes I have been making for years. If you are looking for a good sloppy joe recipe thats sweet and doesn't have that tomato taste like manwich does, then this is for you! I make it as is, no need to change it at all! It makes quite a bit, so I freeze half of it and make 2 meals out of it.

Reviewed On: May 24, 2009