Yummy. My first batch didn't cook all that well, so I upped the temp to 375 degrees and cooked in 2nd to top shelf only. Worked well. I baked in a confection gas oven in case it makes a difference. Really yummy though. Look impressive enough to give for gifts.

These cookies are delicious and pretty easy to make. I left out the lemon in the icing like the others that wrote reviews and was thrilled with the outcome. I'll definitely make these again.

Yummy. Super moist. I made mini loaves instead and got 7 of them from the 20 serving recipe. I'll definitely make this one again.

Made this for Christmas morning brunch and had a fight over who got the leftovers. It was that good! My father said it reminded him of the bread pudding his mother made when he was a child. I followed the recipe to a T and it came out perfect. Great Recipe!

I cut some of the butter and sugar in this and used milk instead of heavy cream and it was still so delicious. I used about half of the butter in the when I mixed the potatoes and added a little more milk (not heavy cream) so they wouldn't be dry. I also only put in 1/2 the sugar it called for and added a little splenda. For the topping, I cut the butter by 1 tablespoon and the topping came out perfect. I've always loved my mom's sweet potatoes with marshmellows for thanksgiving, but I think I like this one even more. P.S. the kids loved it too

READ THIS BEFORE MAKING IT.... I took advice from other reviews and mine turned out really good. I sauteed the chicken in a little butter and added diced onions and two cloves of garlic to the chicken while cooking to it. I also added some onion powder, salt and pepper. I used the amount of soup called for, but doubled the amount of stuffing and it paid off big time. Be sure to bake it uncovered so the stuffing isn't soggy. This was really good and I'll definitely make it again. My kids loved it too.

I hate to rate anything this low, but I cooked these per the instructions and they turned out dry. We did like the sauce though.

Be sure to bake these covered. I did mine uncovered and they were a little dry. Recipe needs a little more salt. Before baking, I sprinkled tops with fresh bacon bits. After baking, I topped with a little light sour cream.

I tried brown rice instead of white rice and it was delicious. My kids didn't know the difference. Easy to make and the family loved it.

so very simple and so very yummy. Asparagus were perfectly tender crisp. Very little sauce goes a long way.

I drizzled with honey just before serving and it moistened it. I think cooking time is too long so I would adjust down next time. Otherwise, it was pretty good.

Really good, but REALLY time consuming. My sister and I cook on the weekends for the week and it took her as much time to make this as it did for me to make three other meals and I still finished first. Don't make this unless you have plenty of time. It tasted really good though.

Yummy!!! Definitely cut down the brown sugar though. I will definitely make these again. The kids loved them too.

My entire family from a six year old to her 60 year old grandmother loved these. I used reduced fat Grands as others have suggested and sauteed fresh diced onion while browing the meat. I added about 3/4 BBQ instead of the 1/2 called for. We'll definitely do these again.

What an awesome and healthy recipe. These are so good that I'm going to keep them in the fridge all the time even for an after school snack for the kids. They loved them and had no idea how healthy they are. These are super easy to make. I used just water because I didn't have chicken broth and they were super tasty. I think 15 servings cost me a whole $1.25 total. I cooked them on high for 4 hours and then switched to low for 4 hours and then they were on warm for about five hours. I mashed them about half way and then finished them with about a minute in my mixture. This recipe is a true winner. Thanks for posting it.

Wondeful and healthy. I used pinto instead of kidney beans as I've read pintos have more nutritional value. I used diced tomatoes instead of tomato sauce and added two teaspoons of diced garlic. I cut the cumin to avoid the "chili" comments a few had shared. I also used chicken broth instead of water. I served this over brown rice, again because it's a whole grain, and it was so yummy. Great recipe that you can throw together in a few minutes and allow to cook all day. I did 8 hours on low and then it was on warm for about 2 hours. It was perfect.

we didn't love this one I'm sorry to say. It was sort of bland to us. I ultimately added pickles and olives to see if I could liven it up, but no luck. It sounded so good. I'm bummed it didn't go over very well with the family.

As odd as this is going to sound, I actually like this more before it was baked. It was so rich and creamy. Baking it took something away. I'll serve it again, I just won't bake it first.

So tender. The meat literally shredded on it's own when we sliced it. Even my 3 year old niece loved this one as did the older kids. This recipe is a winner.

An absolute winner. I made muffins out of them so I could pack them in the kids' lunches. I used an ice cream scoop to scoop them into the muffin pans - so fast and easy. One scoop is the perfect size for slightly oversized bakery looking muffin. I used pecans instead of walnuts, but did everything else exactly as the recipe called for. These look and taste really impressive.