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! = )

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!

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.

Made this tonight, with the following modifications: added rosemary and thyme (both from a jar), onion powder and garlic. All of these I added to the soup and milk mixture. Would suggest using fresh rosemary next time, some of the sprigs were still hard. I put my chicken (8 tenderloins) in one of my pampered chef stones, covered the chicken with seasoned salt, then put 4 slices of colby jack on top (didn't have any swiss and I'm not a big fan of swiss anyway). Then covered with the soup mixture. Made some bertolli piccolini penne pasta, and served the chicken/soup mixture over the top. Also made some mixed veggies on the side, I don't prefer them but my husband mixed them into his "casserole." It was very very good! Not quite enough sauce for us. Going to double up on the soup mixture next time. Will definately make again. Thanks for the great recipe, it's an awesome last minute meal idea with ingredients most people have on hand.

I made this recipe as is and was a little disappointed. It tasted very very sweet. I think it was the spaghetti sauce, which is the kind I normally buy. The only think I can think of is the lack of meat. I always put ground beef in my spaghetti sauce and without it, I think the sauce wasn't hearty enough for me. I plan on making this again, but this time I will mix in some ground beef into the sauce. FOLLOW UP: Made this again last night and added meat to the sauce and it was wonderful!

This is a very good, basic chili recipe. I made this in the crockpot. The longer the flavors can soak, the better they will be. We actually served this over hot dogs and tator tots. I wouldn't recommend this as a soup chili, not enough flavor, but you can very easily add to it. I prefer no bean chili, unless it is baked beans. This was exactly was I was looking for, a basic chili recipe that we can add what we like into it.

Very good basic chicken salad recipe. In my opinion, needs a little more. But thats the point of a basic chicken salad, you can add or omit whatever you like. I couldn't taste the lemon juice and I felt it made the mayo runnier. This sat in my fridge for 2 days and it became extremely dry. Not sure why, when I first made it, it was very creamy, though a little runny from the lemon juice. For the checken, I slice chicken breasts in half and then cook in a non stick pan coatded with non-stick spray. And then sprinkle with some pepper and dice when cooked all the way through. We did serve this over a mixed salad and it was delicious! Next time I think I'll mix in a couple of tablespoons of sour cream along with some of our own personal choices: spicy mustard, some garlic, onion powder. Just add whatever you like to this and it will be great!

Made this at Christmas time for my husband who wanted apple crisp. The top was very nice, crispy. I felt it was too many apples, but thats just my opinion. Needs a little more flavor, might want to add moe cinnamon. 1 tsp isn't very much for the amount that this make! Next time I am going to sprinkle cinnamon and sugar on the apples as well and reduce the amount of apples by 1/4.

I thought this recipe was ok. The first time I made this, I made it exactly like the recipe and it had no flavor, the second, I only added 1/2 a pack of cream cheese and it still wasn't very good. There was no creamy-ness to it like a macaroni and cheese should have. Very bland. I don't plan on making this again, but if anyone should want to, please add some spices: onion powder, garlic, paprika. Something to give it some hint of flavor. I would also use cream instead of milk. The milk makes the sauce very runny and I think a lot of that was soaked up into the noodles in the oven. Just came out very crumbly looking and felt like that when you ate it. Also, when mixing in the milk, or cream into the roux (butter and flour) it will blend better if you warm the milk/cream up, rather than use cold, right out of the fridge. This is a great tip for any type of roux.

I made this recipe last night and first of all I would not call it a chowder at all, it's more like a soup, a little thicker than chicken noodle soup. I tried to thicken it up with cornstarch but it was still very thin. I didn't use near as many veggies as the recipe called for either, thats A LOT of ingredients for only 8 cups of chicken stock! The taste was excellent though. Next time I make it, I'm going to reduce the amount of chicken stock and use milk instead to turn it into a "chowder." Oh and I also only used 2 tsp of rosemary as suggested by other reviewers, this was the perfect amount in my opinion.

I made the chicken wings according to another recipe I have and deep fried them. Then I made the sauce and used it to dip the wings in rather than coat them. I didn't want to coat all my wings and then not like the sauce! The sauce was very sweet and very tangy. I didn't have any lime zest so I used lemon zest instead. I liked it, however, I probably won't make it very often.

The ingredients in this recipe make it sound like a great chicken salad, however, it's more like a chicken salsa. Very thin, not creamy at all like a chicken salad should be. Theres simply not enough sauce or mayo to make it seem like a chicken salad. I only used 1/2 the amount of veggies and 1/3 of the amount of onion and all you could taste was onion! Definately won't be making this again.

This is an excellent egg salad base, however, I thought it was kind of bland. I read some of the other suggestions and limited the salt and added paprika. It was still very tastless to me so I added about 2-3 teaspoons of spicy brown mustard and this did the trick! Excellent flavor and just a little bit of kick to it. Very creamy. I suggest you omit the mustard powder and use real mustard instead.

Made this according to the directions, thought it was going to be very good, but it really wasn't. I told my husband (after he ate it) about one the bad reviews that says it chicken with bbq sauce over noodles and he said thats exactly what he was thinking too. Won't be making this again, sorry.

I made this last night and followed the 1, 2 , 3 cup changes that were recommended. Mines did not come out lumpy, however the texture is more like a coarse cookie dough rather than a fudge. When I cut it, it crumbled into pieces.

Wonderful! These make perfect retaurant like chicken wings and we simply dip them into Buffalo Wild Wings sauce. Yummy!!!

I was looking for a good beef and barley recipe and this just didn't suit me. The barley soaked up all the flavor from the tomatoes, I don't care for tomatoes but put them in anyway. It really didn't have any other flavor to me at all, the barley didn't soak up the beef flavor. Going to omit the tomatoes next time and add in some spices instead.

Made this a couple of weeks ago and it came out very dry, my husband said it was just shrimp and pasta, hardly any sauce.

Been making this for the past few months, it's a wonderful recipe, very moist. I add a pinch more nutmeg and cinnamon in mine.

I have bee using this recipe for about 6 years now and I LOVE it! I'm very picky and love just the broccoli and beef over rice. I always use flank steak and double up on the 'sauce' ingredients. Serve it over some good Japanese rice and it's to die for!