I've made this twice now, and oh wow...YUM! The first time I made it, I was out of saffron, and last night, I was out of Parmesan, lol. It was still out of this world though. Like another poster mentioned--I didn't use quite as much butter, and I also added a third chicken breast half for more substance. Definitely a keeper, although probably only make it once or twice per year. Thanks!

SUCH a great frosting! I piped it out and it worked wonderfully. Here's what I did...I thoroughly whipped just 1 cup of heavy cream in a separate bowl and stuck it in the refrigerator, then I put the sugar / cream cheese mixture in a pot on low heat on the stove, just to get it a hair above room temperature. I mixed the cream cheese and sugar with a spoon as it was on the stovetop until it was almost totally smooth. I removed it from heat for a few minutes, then added it all at once to the bowl containing the chilled, very whipped heavy cream. I mixed all ingredients until velvety smooth and immediately placed in a piping bag. I then put the piping bag in the refrigerator for an hour or so, and when it was time to decorate my apple turnovers, the consistency of the frosting was PERFECT for piping. Not too runny or lumpy. Just right. The flavor is wonderful as well...sweet, light, creamy, and not overpoweringly sugary. Tastes divine and looks beautiful. Thanks for the recipe! Will use again and again!

Wonderful recipe! This is something I will certainly add to our regular rotation. I usually find myself adding or taking away something from an ingredient list right off the bat, but this is great as is. The chicken was so tender and moist, and the sauce was excellent. The only thing I would add is a little bit of grated parmesan cheese to the top of the chicken before coating and also a sprinkle of fresh parsley on top of the chicken when it comes out of the oven, for both flavor and aesthetics since the chicken and the sauce is pale. This is such a yummy recipe, and the leftovers held up fine and tasted great! Thanks so much for sharing!

This stuff is addicting, my friends love it and I've also served a big bowl of it to my son and his friends whenever they're here for a get together. It always goes way too fast.

This is a great dish, I've made it several times and once for a company meal. Everybody that has tried it loves it.

Suburb meatloaf! This is an excellent recipe that we will use again and again! I did put the ketchup / sugar mixture on top, and I didn't bother measuring the ketchup as I could see how much I needed to coat the top. I used plenty of brown sugar, as I love the sweetness of the topping, and I used a half cup of milk, which I may cut down on by a hair next time. I used a slightly deeper pan, so I found it necessary to up the cooking time and I cooked it for over an hour. I seasoned the meat mixture with dried minced onion as well as garlic powder. Next time, I will add salt to the mixture, as I felt the meat wasn't quite salty enough as is. Also, the fresh chopped onion really added to the texture as well as the flavor....I know some other reviewers used onion soup mix, but I personally would not leave the fresh onion out. It needs to be there. By the time it came out of the oven, the whole house smelled so terrific that I couldn't wait to dig in! This is a fabulous recipe that I will make again. Thanks for sharing!

Spectacular and easy! This was a fabulous recipe that I will make again and again. The 9x13 was filled to the top, so you're going to have leftovers. I did season my beef with dried minced onion and garlic powder, and I also used a packaged shredded "pizza" cheese mixture in addition to a smoked mozzerella, which turned out just fine. I would say that adding a layer of sauce to the bottom is a must. If you like chunkier sauce, add a can of diced tomatoes to your sauce for variety...it turns out well and adds complexity. I used sauce containing Italian sausage as did another reviewer, which made a noticable difference. I sprinkled parsley atop the finished product and served....WOW! This was so easy and tastes great, not to mention it saves money with all the leftovers. Thanks so much for a fantastic recipe, Susan!

Although it was a great recipe, I couldn't help but feel it was lacking something. I'll experiment with the flavors more next time. The paste that is made with the ingredients was easy to spread. Thanks for the recipe.

I didn't have bread crumbs on hand, so I crumbled vegetable-flavored Ritz crackers and used that with the topping and it turned out fine. The parmesan is a nice touch and doesn't taste too cheesy....the flavor lends something subtle that's unplaceable but needed. I put a little bit of soy sauce in the bottom of the pan before broiling. If you're using large, thick filets, it can be difficult to flip them, especially without breaking the fish. This was overall a decent recipe, but if you use full-fat mayo, beware: you'll only be able to eat half of your portion before it gets too rich. I might make it again, but overall, my household's impression was that it was just okay.

This is a yummy fry recipe! My hubby-to-be loves fries, but I hate him ordering them from fast food places or buying the frozen kind because of the pounds of chemicals and preservatives and trans fats those varieties are loaded with, so I gave these a try with dinner last night. They were very good! I didn't measure anything out since potato sizes are so variable anyway, but I added my oil and spice mixture to a zip-lock freezer bag and added the sliced potatoes, closed it, and shook them all up. I will say that turning them 1/2 through is probably needed for sure, though it can be a bit of a pain if you have your cookie sheet filled to the brim with thinly-sliced scalding hot fries. I'd definitely sprinkle salt on them when you take them out of the oven too. Great recipe....will make again. Thanks!

My dad had always made something similar to this, so I was already familiar with the recipe. I didn't use the cheese and I added brown sugar and a little bit of ketchup to taste to the meat. I reccommend using honey BBQ sauce for the meat, and I used room-temperature reduced-fat cresent rolls for the shells with no sacrifice on taste. I also seasoned the beef with garlic powder, onion powder, and freshly-ground black pepper. Amazing! Even my picky eater gave these a "9.7"....they were gone quick! I'd reccommend doubling the recipe if you have more than two people in your home. Give this a try, especially if you like barbeque....they are YUMMY!

This was excellent! The only thing I did differently was that I used shells instead of ziti (didn't have any ziti on hand!) and I added two cloves of minced garlic to the sauce. I don't know what the people who said this was bland were talking about--this was great! Definitely going in my recipe box!

Great recipe! I added a splash of vanilla, a pinch of pumpkin pie spice and extra cinnamon, and flour and it turned out wonderfully. I didn't make my own crust because I was pressed for time, so I used a frozen Pillsbury crust and that was fine. It didn't cut very well, but then again it was Thanksgiving and we were in a hurry to eat it..... =] Thanks for the recipe!

Soft, moist, delecatable cookies! This is the perfect base for tweaking the recipe or adding toppings. They taste great the next day too....assuming you have any left.