This was yummy. I used strips of pablano peppers and pepper jack cheese. I dipped the chicken in flour, beaten egg, and then into the seasoned flour. I sprayed the tops of the chicken with cooking spray instead of butter and added some shredded pepper jack to the top with 5 minutes left in cooking time. It was great!

I love this! Serve with white corn Scoops for the perfect little bite.

I'm sorry. I felt that the stuffing was bland and the recipe lacked seasoning. I added salt and pepper, but it needed something else. The filling sounded delicious but it didn't come through. We picked at it and pitched the leftovers.

I think that this was very good and quick to prepare. I made some changes on the prep though. I did not bread the chicken. Instead, I seasoned it with Lawry's salt and pepper and browned it in 1 Tbsp butter and 1Tbsp olive oil. Once the chicken in browned on both sides, cover the chicken and cook 10 min until juices run clear. While the chicken was browning, I crushed 3 cloves of garlic and let it infuse in the oil and butter. I picked these out before going forward with the sauce. I used 1% milk with cornstarch instead of cream and this worked well. I think that next time I will sub sun dried tomatoes for the pimentos because I wasn't crazy about the flavor. Loved the base recipe and will make again! Oh, I served it over bow-tie pasta with garlic toast. Yum!

I halved the recipe and used 1/2 red onion, but I seriously think that 1/4 is plenty! I think that it really overpowered the dish. I also cut the veggies into a small dice and think that it would have been better slightly chunkier.

I have the Allrecipes cookbooks and mistakenly made this dish before reading the reviews online. I would definitely take the foil off at the end to let the top brown, otherwise you end up with a unfinished looking dish. I used the Kitchenaid slicer attachment for my stand mixer for the potatoes and it worked great. Also, if you heat your milk in the microwave prior to adding it to the roux, the cheese sauce comes together very quickly. It was good enough, but the husband likes others better. It's probably just a one-hit wonder for me.

I think that I was expecting a lot more from this. I made this as written, because my husband hates mushrooms, but I think that it really needs the addition. I just couldn't get over the fact that it smelled like the preparations for my Thanksgiving dressing--melted butter, sweated shallots, chicken stock... The wine addition was good and the chicken cooked up beautiful and golden with the butter and EVOO, but it just wasn't enough for me to fall in love with. I would recommend following some of the others advice and add something to the sauce (mushrooms, capers, something) to give it more interest. Also, I doubled the sauce and thought that 4 shallots was too much. Double the liquid, not the shallots.

I thought that this was very good. I used a 3-breast pkg of chicken from the store along with an 8 oz can of tomato sauce and left the rest of the seasonings the same. I thought that it was very tasty but agree that it was a little on the salty side. I found it difficult to shred the chicken after only 15 minutes of simmering. This might need to cook a little longer-a crock pot would probably give great results. I made this with the "Best Black Beans" from this site, rolled up together in the burrito. The cilantro in the beans gives this a fresher flavor and cuts the saltiness a little. I will make this again!

This is third meatloaf recipe that I have tried and it is the only one that stays together! The husband really enjoyed it and so did I. I added a clove of garlic and used italian seasoning instead of the sage. I doubled the recipe, but used a little less than 1/3 cup milk. I used 1 Tbsp brown sugar in the sauce and it was plenty sweet for us. This is going to be my only meatloaf recipe now. Yum!

I baked these in a water bath for 15 minutes and then turned off the oven and left them in it to cool for another 10 minutes. Once that was done, I set the mini muffin pan on a wire rack for them to set up before transfering to the fridge for about an hour. They turned out perfect-no cracks and no sinking tops. I also used the 1/2 pkg graham crackers, handful of walnuts, Tsp brown sugar and 1/4 cup butter for the crust. About 1/2 tsp in the bottom is good. For something a little different than fruit filling, I squeezed a drop of carmel sundae topping in the center of the cheesecakes prior to baking and swirled with a toothpick. Looks very impressive! I gave it 4 stars due to my changes with the crust and cooking method.

I also added one package of taco seasoning. I made a couple of other adjustments: I didn't drain the tomato/chili juice and I added about half a can of cream of chicken soup for some body. I strongly suggest adding cheese, chips, and sour cream as toppings! I think it really makes it. The husband loved it.

I have had this in my recipe box for about 2 years and finally got around to trying it. I thought that it was very good. I used the Campbell's Gold Label Portabella Mushroom soup instead of the canned condensed stuff. I mixed this along with the wine and the milk and it gave good flavor. I don't drink much wine (more of a beer girl) so I didn't want to waste a whole bottle of wine for 1/3 cup. So I bought one of those little single serving bottles and it worked out great!

So tasty! I used a roll of bulk hot sausage from the refrigerated section instead of links and subbed Yukon Golds instead of large potatoes. To make the soup look more like the one from Olive Garden, I use smallish Golds and cut them twice lengthwise. Then I slice each wedge thinly and add this to the soup. That way I'm not eating big chunks of potato and I think that it cooks faster too. I also used a bag of pre-washed spinach and just sliced it and added just enough to bring some green to the soup. I think that a whole bunch would have been much for me. This soup is spicy with the hot sausage, but since there are really few ingredients in the soup, I think that the hot sausage is a must!

I love making this...it's just too easy. I brown the sausage the night before and keep in a food storage bag until morning. I did need abut 5 more minutes on the cook time, but it turned out great. This can also be reheated for a great breakfast on a weekday morning!

I thought that this turned out very well. I used a bottom round roast, because that was all I could find and I cooked it for about 10 hours in a crock pot on low. I used EVOO instead of regular oil for flavor and I only used enough to coat the roast. After being in the crock pot for that long (while I was at work) the meat just fell apart and there was no way that I could make slices out of it. I shredded the meat and poured the juice over the meat to let it soak up all the flaver. We made sandwiches with toasted hoagie rolls and provolone cheese. I took this to work the next day and it was even better after the meat sat in the juice overnight. I'll make this again...Thanks!

We really like these, although I also thought that mixing the chicken and beef would be a weird combination. I like to use freshly grated pepper jack cheese instead of the mozzarella and 1 and 1/2 serranto peppers for a little more heat. In order to keep my tortillas from cracking, I keep a little skillet on the stove heated under med high heat and throw the tortilla in the dry skillet for about 10 seconds. This keeps everything together. I have used both full fat and low/non-fat versions of the soup and yogurt and honestly, I think that the lower fat options make a better sauce.

I have used this recipe many times and it really takes me back to Mom's home cooking. I chop up a rotissorie chicken from the grocery on Sunday when I do my shopping then this really comes together fast for a weeknight meal after a long day at work. I leave the recipe as is and love it!

I thought that this turned out very well. I used a zesty italian dressing and a store-brand garlic casear and it was great! Very moist and tender-this will go into the rotation!

I make this all the time, both when I lived alone and now with my fiance. I like it in the slow cooker with cubed stew meat and omitting the mushrooms (he hates them). By using the stew meat, I leave it in the slow cooker for about 9-10 hours and it is just falling-apart good.

I love this with the Rainbow Salad Mix from the produce section (3 pkgs if making the full recipe). The Salad mix comes with shredded broccoli, califlower, carrots, and red cabbage. This makes prep easy. Everyone at my office insists that I bring this to carry-in lunches and I don't complain---It's so easy!