this is almost exactly how i make this dish, only no need to precook the chicken, i use bonless breast seasoned w/ poultry seasoning, salt and pepper. sometimes i use a bag of frozen mixed veggies, usually i use the kind you just steam in the microwave in place of the veggies in this recipe then top w/ 2 jars of gravy and the prepared dressing, i use stove top whole wheat. DH loves this meal and so do I using the modifications i do i can have in in the pan and into the oven in less then 10 minutes. i usually bake around 45 minutes or until it is golden brown and bubble and the chicken in cooked through. serve w/ biscuites and a salad. it's like having roast chicken, gravy and stuffing with out all the mess of the whole bird, i've been making this for years.

This was great!

This was an AMAZING recipe! I will definetly make these again. But they would be perfect for Christmas.

The only complaint is it had lots of hard bits of the peel in the bread, maybe if you peel the zucchini before you grate it the hard bits can be avoided. I read a lot of the reviews before making this since it was my 1st time trying it. Overall the bread came out good I did the 1/2 brown and 1/2 white sugar, less oil and used cinnamon applesauce, 3 cups of zucchini and I also added chocolate chips to 1 loaf.

I have no clue on the negative ratings, this came out great! and looked like the picture too. the only changes i made was a use half turkey keilbasa and 1/2 anduille because that's what i had, used the cajun spice from this site so didn't add the additional spices except for the cayanne. lord it was good. the only thing i think i'll do different the next time is leave at the additional cayenne, it was pretty spicy the first day, the longer it sits the hotter it gets! this was probly one of the best jambalaya recipes i've had in ages. not to soupy not to thick great mix of flavors and textures! served it over brown rice.

love this recipe, made as is with minimal changes, used low fat cream of chicken, diced the ham instead of using slices, easier to eat that way, used chicken tenders instead of breast. also prepared the stuffing according to the package before putting it on top. DH and i both loved this dish, didn't think it was salty at all, next time i'll try just using the stuffing with out preparing it. also i think it depends on the type of stuffing your using and also maybe the low sodium soup would be better if you think it to salty. wonderful yummmmmmmy crock pot meal.

This was my first time cooking veal. The recipe was fast and easy using ingredients on hand. I used dried rosemary and although the rosemary cooked for a while, it was still crunchy in the end; I will use fresh rosemary next time. The red wine really never reduced, maybe you need to add flour or cornstarch in the end? I loved the flavor of the mushrooms and rosemary. It would even make a great side dish without the veal. Will make again but I'll try to make the sauce thicker and use fresh rosemary.

Great base recipe but too bland for my taste. I used hot chili powder but next time I will take the advice of another reviewer and use taco seasoning and cheese soup not cream of chicken. Will definitely make again and modify it to suit my preferences.

ok, made this last night with mixed reviews. and i did change it up a bit to make it a healthier meal. used chicken instead of tuna, also about 1/2 cup of diced ham from a left over ham steak, DH isn't a big tuna fan, used skim milk,[plus part of a can of ff evaporated i had in the fridge 1 large bag of ff shredded cheese plus 4 slices of reg full fat cheese, the shredded was mild cheddar the full fat was montery, skipped the butter part and just mixed flour w/ a bit of the milk to thicken the cheese sauce, skipped the corn, added portabello mushrooms i had sauteed in a bit of butter and garlic, diced onions and red pepper, (along with the peas) added salt, pepper, garlic poweder and still this recipe did not have alot of flavor. oh increased the pasta to 8 oz vs half a cup. made enough to feed 6. i personally liked it, low fat comfort food but DH did not, he said not a whole lot of flavor which i had to agree with, i will make it again but i think the lack of umph if you will was the cheese i used, not that it was ff but it was mild cheddar and monteray jack, think the next time i will use a sharp ff cheddar and maybe some low fat swiss. any how i still gave it a 4 because i thought it was good even though it didn't pop my taste buds. oh also mine ended up being like 367 cal per serving and 8 grams of fat 4 of which were saturated.

coming from someone who is bread baking challenged, this was great, had to add extra flour but i seem to have to do that for alot of bread recipes, must be the hot humid weather here in the south, that said, i'm italian and this was great!

this is an excellent recipe, hint for those like me who have trouble dipping with a tooth pick, freeze the balls until very firm, use a fondue fork to dip with, works like a charm

This was my first experience cooking lamb and I marinated the chops for more than one hour. I broiled the chops in my toaster oven. I loved the taste of the lamb and the sweetness of the seasonings together. I will definitely make again.