My family has been making this for years; we originally found it in a church fund raising cookbook. The version we use, however, calls for cream of chicken and cream of celery soups, does not use mushrooms, calls for 1/2 tsp. garlic powder and 1/4 tsp. pepper, and a whole chicken cut up. I have also made it with boneless breasts, with leg quarters, just thighs - whatever. You can add another 1/4 cup of water and use brown rice instead of white. Dump in some frozen mixed veggies to make a one dish meal. Oh, and the directions we use call for you to put the rice in the pan first, the chicken on top of that, mix everything else together and pour it over top.

Too mustardy for me. I cut it with some honey.

Sorry, but I was disappointed. Next time I will go back to the recipe from Jif.

Chicken did come out nice and moist, but the spice mix wasn't all that appealing.

I used a grated Italian blend, which contained parmazan, romano, and mozzerella. I also added 1/4 tsp. of garlic powder. I had 2 large breasts and double dipped; there was just enough coating for this. I only used half the butter. I baked it for 45 minutes at 375 degrees, and it was perfectly done. Served with au gratin potatoes and green beans. A great easy meal.

My family has been making this for many years; it is my daughter's favorite dinner. We usually serve it with mashed potatoes and fresh green beans. I have tried other cranberry and pork recipes and been disappointed - this is the best!

I made this with a pork loin because I didn't have all the ingredients to make the Taste of Home "Slow Cooker Cranberry Pork" recipe which can be found on this site. I was disappointed and will not make again.

I let the garlic and oil sit for about half an hour, allowing the oil to be infused with flavor. Used Italian seasoned bread crumbs.`I had 4 large breasts and thought the amount of crumbs was just about right, with a little extra to sprinkle over top. I found this recipe very flavorful.

nice and crispy with good flavor exactly as written

Made as stated and would not change a thing!

I followed the directions exactly, except I baked at 400 and it still took 15 minutes. I covered the pan with parchment paper, which worked really well. I'm wasn't too crazy about the cinnamon though, and next time I will put less or try another reviewers suggest to use ground mustard powder instead.

I was surprised at how much I loved this fish. The mustard taste did not stand out. I have made this with seasoned bread crumbs, and prefer that to the potato flakes.

This was great with a couple of changes. After reading reviews I decided to use lemon pepper seasoning instead of salt & pepper. I also used 2 cups of chicken broth instead of water and bullion, and 1/4 cup of lemon juice. These were really big chicken breasts, and I had no trouble with them cooking on low for almost 7 hours while I was out. They were falling apart and very tender.

This is the same as a recipe I've made for years with one difference: We always used basil not oregano.

This was the worst pie crust dough I have ever tried to work with. It was so hard to roll out that I would never make this dough again. The filling recipe definitely needs more spices too. Next time I will try a different pot pie recipe.

I use Miracle Whip instead of mayo, but other than that have been making chicken salad like this for years. To make it a little fancier for company, try adding red seedless grapes, cut in half. Delish and pretty!

I made this as written, except I put two dashes of hot sauce and it still wasn't the least bit spicy hot. I put it together the night before, so it had marinated overnight except that the sauce didn't totally cover the meat. I turned the roast over so the other side would be in the sauce while it cooked, and then cooked it on low all day. I thought it turned out just the right amount of sweet. The meat was falling apart tender and flavorful. I will definitely make this again and again. I think next time I would throw in some carrots too.

I added cubed potatoes and did not change the seasoning amounts or the amount of oil. Turned out good.

I made this with a bag of frozen stew veggies - chunks of potatoes, carrots, celery, and onions. I used red wine vinegar. After 10 hours on low the roast was falling apart tender. It was very flavorful. I would definitely make this again.

I prepared as written, using Chateau St. Michelle Erioca Reisling for the wine. The sauce would not thicken, so I added a cornstarch slurry. I served the chicken over pasta, and had carrots and peas for the veggies. This made plenty of sauce for the pasta and chicken. It was very tasty.