Wow, this was really easy (ingredients you likely already have on hand) and very tasty! I substituted 3 large boneless skinless chicken breasts that I cut in half. Didn't even bother browning. Just put the chicken in a lightly oil sprayed dish, sprinkled pepper and paprika on them, and pour the soup/cream/juice mixture on top. I omitted the dill weed and added a little more light sour cream to the mixture since I had read the reviews about it being a little salty. Cooked for about 1hr 15 minutes. Easy and delicious!

Reviewed On: Oct. 20, 2011

Blah. Perfectly good glass of wine wasted on this recipe. I'll stick to using only fresh green beans and keeping wine out of it.

Reviewed On: Oct. 16, 2011

My husband says hands down this is the best dessert I've ever made. While I'd make some modifications for future, he says to keep exactly as is. :) I used frozen pie crust for my crust to save time. It was still delicious! I added some vanilla extract and nutmeg as some suggested, but really will add less next time...it had a tad too much of each. I would add slightly less sugar, for me it was too sweet and even a little gritty. And though I upped my corn starch to 4 tbsp, it still was not enough and was very liquid-y even the next day after sitting overnight. Next time I'll try 5 tbsp. I did wrap the edges in foil to prevent burning as some suggested, and took it off for the last ten minutes. Perfection!

Reviewed On: Jul. 11, 2011