First of all, I don't know what the reviewer was talking about cause there is NOTHING in this recipe that says to cut the chicken into pieces. THIS CHICKEN WAS OFF DA CHAIN!!! Tender, juicy and mad flavorful. I did use a number of different reviewers' advice: Instead of foil, used potatoes, carrots and onion at the bottom. Added a can and a half of chicken broth which kept it from being dry. The key to this is how you season your meat. Do so to YOUR LIKING. I used poultry season, chicken rub, a Tony Chachere's seasoning salt, garlic and onion powder along with the paprika. Also quartered an onion and put half inside the chicken with some garlic. The other half went with the potatoes and carrots which I mentioned earlier. I did use Tony Chachere's Creole Butter meat injector for additional flavor. Set this on low for 9 hours and let it rock!! Smelled EXCELLENT when I walked through the door from work. I may add some white wine next time to see how that tastes. The original recipe may seem basic to some but the point of cooking is to add your own touch anyway. Do what works for you....but do it well.

Delicious, Bruh!!! Followed some reviewers' advice and tossed the ziti in sour cream before putting in pan. Also mixed bottom layer of ziti with sauce mixture so noodles wouldn't be dry. Added lots more cheese, garlic with the onion and used fresh basil on top of cheese layer in middle as well as on top. Makes a very full dish but didn't spill over. Great recipe, straight up!!!

After reading a couple of reviews and using the advice, this dish came out very well. I added the half and half to make it creamier, used Ritz crackers instead of the croutons and way more cheese. Really was a simple but excellent tasting recipe. May experiment next time and add garlic, onions and/or cauliflower but great recipe as is.

Great homemade recipe. Used more garlic and onion than called for. If you don't want possible tomato chunks, you may wanna use diced or crushed tomatos. Used more tomato paste cause I don't like my sauces thin or runny. Meatballs were excellent. Used Italian bread crumbs. Also seasoned to taste while sauce was cooking.

This is pretty much a knock off version of Chicken Enchiladas II. It's good but there's really no difference. Gave it a good rating because of taste but the serious lack of originality is disappointing.

Very simple but very good recipe. Used regular mustard instead of mustard powder. Always easier to put filling in ziploc/sandwich bag, snipping corner and using that to fill eggs.

Followed the recipe as is but did add garlic with the shallots. Very flavorful. First time having risotto. Great first impression.

Extremely tasty recipe. Combined Classico's Roasted Garlic and 4 Cheese Alfredo Sauces. Also used their Sun Dried Tomato Pesto cause that's what I already had on hand. Did use the full bag of fresh spinach leaves and garnished with the diced tomato. Also used whole wheat rotini for a healthier option but that was strictly a personal preference. The presentation and taste of this dish were definitely restaurant quality!!!

Pretty tasty. I too used Bacon and Ranch dressing and green onions, which I lightly sauteed in Country Crock for a little more flavor. Takes no time at all to make.

This meal was quick and tasted like restaurant quality. The longest part was peeling the shrimp. I too just added the shrimp to the sauce instead of cooking them in Step 2 but I did let the sauce cook for longer on low heat to let the flavors get friendly with one another before I added them. Omitted the basil because the store didn't have any fresh basil on hand and didn't wanna use dried herbs or drive all over town for one ingredient. Will definitely use next time. Excellent recipe overall, STRAIGHT UP!!!

I've used a few pork chop recipes on here and this is my second favorite ("Baked Pork Chops I" being the fave). This really is a great recipe and the preparation is quick too. I followed the advice of others and baked mine in the oven at 350 degrees for an hour after browning them in the skillet. The only things I added were garlic to the onion/mushroom saute mix and milk to the cream of mushroom gravy. The chops turn out tender as a mug and the gravy is excellent for mashed potatoes!! Will definitely make again, Bruh.

Simple and fast!! Excellent taste!! Followed recipe to a "T" except DID NOT poke holes. Professional cooks'll tell ya don't poke holes in ya meat cause you allow the juices to run out which may dry your meat out. Also you may wanna allow it to simmer uncovered so brats won't split too much. Quick, great tasting recipe!!!

Man, this was SLAMMING!!! Used more cheese and bacon but that's strictly your preference if you choose to. Also did it in the oven; Didn't feel like messing with the grill. The toothpicks were all I needed. In case you may be unaware, 2 1/4 inches is HUGE for the pork chops so it can get costly but worth it.

Followed the recipe as is. Excellent flavor and very easy to make! I did season my spinach after it was drained just to add a little extra flavor. Also cooked the pie crust for 5-7 min before actually using it.

This was actually very good for such a quick meal!! Seasoned the meat before doing anything. I used four cans of cream of chicken for more sauce but used 3/4 cups of white wine. Also used 3 boxes of Stouffers Savory Herb dressing which I prepared before adding to the pan. Doubled the cheese as well. Covered the pan with foil while baking. Can uncover for last 10-15 mins if you want dressing crispier. Excellent taste for such little preparation!!!

Was pretty good. Quick tip: ALWAYS season your meat BEFORE you begin cooking. Let set for at least 2 hours if possible. That way any meat you cook with will be flavorful. Definitely wanna use Italian bread crumbs. I try to get the ones with Romano cheese included. Used provolone instead of mozzarella and I sauteed my mushrooms and used two family cans of cream of mushroom with the broth. Next time will use garlic and green onions with mushrooms. Bought some bread to dip in sauce. Didn't take long to make either.

Terriffic recipe!!! Easy too. Omitted the flour based on other reviews and used Italian seasoning instead of just oregano cause I didn't have any on hand. Used two cans of diced tomatoes for more sauce and added green onions along with regular one. I like my sauces THICK, so I added 3 small cans of tomato paste. If you don't, use at least one or the sauce will be tasty but runny. The longer you cook on a low simmer, the more the meat will fall off the bone. Remember to occasionally stir for all cook times, long or short. Oh yeah, if you're able, brown chicken in just about ANYTHING but vegetable oil (olive, canola, Country Crock spread.....all are a little healthier). Thanx for the recipe, yo!! I swear I love this site!!

Had a New Year's gathering and served this with the "Spinach Artichoke Restaurant Style" appetizer from this site. TASTY AND VERY FLAVORFUL!!! I boiled my eggs for 12-15 min then let them cool in cold water. Had green onions but forgot to cut 'em up and add them. No matter......they DID NOT disappoint. The horseradish added that extra lil' UMPH to it!!! Watch the salt but don't be afraid to add/substitute with seasoning salt. Tony Chachere's is the Louisiana Favorite!! Thanks for the recipe!!!

I'm here to tell you this recipe was elegant and exquisite!!! I made a couple of alterations: used heavy whipping cream, doubled and added 1 tbsp of flour to it for thicker sauce. Used a little Tony Chachere's Creole Seasoning (we put it on everything in Louisiana!!!) in addition to the other seasonings for the chicken and sauteed freshly minced garlic before I added the chicken to the butter. Also cut the breasts into medium sized pieces and placed them back in the skillet with the sauce to mildly simmer for another 10-15 min. Definitely want some bread to dip in the sauce!!!

This meatball sub was EXCELLENT!!! Didn't have olive oil so I used butter/Country Crock to spread on the bread. Very easy. Make sure you season your ground beef and sauce well. Those are the keys to a great tasting sub. I'm from Louisiana so I use Tony Chachere's Creole Seasoning instead of salt for the meatballs and no egg (just forgot). Added a bay leave to sauce before slightly simmering. I put a little sauce on the bread first, then the provolone cheese followed by meatballs and sauce and topped off with some Parmesan I had left over. Put back in oven on broil for 1 1/2 to melt cheese. Makes ya wanna stop buying meatball subs cause of its taste and simplicity!