The sauce was very delicious. I used 2 chicken breasts, but the slightly smaller one came out quite dry/chewey. Any tips for keeping it tender would be great. Still giving it 5 stars for an amazing sauce, and I think the chicken would have both been tender if of the same size.

Delicious! I have made this twice, the 1st time w/ half sour cream. We liked it a lot better when made as written (all mayo). The chicken was moist and tender. All I did different was add sauteed mushrooms. Yummy!

As everyone said, the sauce is soooo yummy - we saved the leftover sauce and used it with other dinners. I can only give this 4 stars, however, b/c when cooked as directed, the chicken came out quite dry.....I could have possibly pounded the chicken *too* thin, so I'd suggest sticking to the 1/2" thickness as written.

Simply delicious! And this is coming from somoene who is NOT a mashed potatoes fan. I just can't stand runny/watery/etc - must have substance and flavor and these have both. Hubby doesn't like garlic ones, but I added a clove to the pot and boiled it with them - without overpowering, it added a nice subtle flavor. RETURN POTATOES TO PAN on very low heat for about 1-2 minutes to evaporate water before mashing. 5 stars mmm-mmm-good :-)

I made this for dinner tonight and was about to rate it 4 stars b/c it was much too sweet for us (me, hubby, and two boys ages 1 & 3)....but then saw the ingredient list and said "ohhhhhh" - I made it with plain white sugar, not brown sugar. DO NOT make the same mistake as me - definitely going to try this again with BROWN sugar, as called for. Silly mistake on my part, this should be perfect with the brown sugar. Thanks for posting! EDITING TO ADD: ah yes, it was absolutely the sugar. Made these again tonight with *brown* sugar, just eyeballing the ingredients, and they were absolutely fantastic!! Officially my favorite carrot recipe.

This is a 5 star keeper. I am a dark meat person and cringe when I have to made breasts/white meat, but its what we had - I'm so glad I found this! Moist and yummy, even for those that prefer dark meat. Other reviews said to make sure to use the green can parmesan .... but I prefer to shred my own - it stuck just fine and worked beautifully. I used 2 big breasts, each cut in half, and didn't have quite enough dry mixture for all - so next time I'll increase freshly grated parm/crumb mix to 1/3 cup each. Other than that, just perfect. Thanks for posting!!

Absolute 5 star keeper!! My 2 picky eaters (1 & 3 year old boys) both gobbled it up and I really liked it too. Some notes: the mix seemed VERY wet and I was really worried, but the finished/cooked product was perfect. I made them the size that seemed right, which ended up making 6 loaves - perhaps they were larger than called for b/c I needed to cook them 10 minutes longer. I broiled them for the last 5 minutes. Per other reviews, I also eyeballed in some garlic power and Worcestershire sauce. Sooooo delicious, thanks for posting!!

These weren't bad at all, but I was expecting something mouthwatering per the other reviews. I used bone in skinless thighs and they did come out very tender but the flavor was lacking (I even ended up sprinkling extra salt on them before broiling). The bake-then-broil method gave me very tender chicken, I don't think it could have effected the flavor tho. I will try again but with FRESH, not jarred, garlic.

Delicious! Some Nifty Ideas: You can use just 1 can of cream soup (add about 1/4 cup milk - found this out b/c I only had 1 can). Add some shredded mozzarella to the goop (I dunno how much, I just tossed in a handful). I also added fresh minced garlic, garlic salt, pepper, and *paprika*. Toss in additions you like too - the base is fantastic & very versatile - I think any veggies would work! No time for chicken? Try tossing in immitation crab meat or even hotdogs, the kids gobbled it up. LAST TIP: Broil it, watching closely, for about 5 minutes after its done to get a lovely crisp topping

Didn't really like this :( I honestly dont know what a sugar cream pie SHOULD taste like, but this had an odd texture and not-too-good taste to it. Followed recipe exactly. Wonder if I did something wrong.

So many 5 star reviews - and its worth every single one! Delicious. I do not like very-sweet tea, so I used about 1/2 cup sugar with the same amounts of water/tea and it was PERFECT. Thanks for posting!!

I give this 4 stars b/c my kids (1 and 3) and hubby loved them, but I thought this wasn't great. It IS a nice change of pace from bbq sauce, though. After about 7 hours on low, they were sooo tender - my mistake was leaving them in for another 2 hours til dinner time .... in that 2 hours, they toughened up significantly. I also could not get the sauce to thicken, even after almost 1/2 hour. Made as-written (adding only minced garlic) and the sauce was good but not great, flavor-wise (BUT another reviewer who said this too also used garlic - I'd say for sure do NOT add garlic).

ABSOLUTELY DELICIOUS - worthy of 10-hundred stars!!! My husband and I both LOVED this - I'd go so far as to say its one of the best recipes I've found on this site to date! I used Crisco in place of lard and added some garlic powder & paprika to the flour mixture. Cooked it in a cast iron pan then added a can of mushrooms and some garlic salt to the gravy (sauce was a tad bland but some shakes of garlic salt plus a tab-sized bit of butter made it fantastic). Sauce cooked for about 5 minutes, with constant whisking, instead of 3-4. Everything else was followed exactly. THANK YOU, Likestocook - this will be a nice & low cost addition to our rotation now!!

AMAZING dish for the whole family (me, hubby, 4 year old, and 20 months); with a few small tweaks. We buy chicken pieces with bone/skin on to save money (yes, its a bit more work to get skin/bones/fat off for nice chunks, but WELL worth it, never any dryness). I made this twice & the 2nd variation was PERFECT. Sauteed mushroom & onions in butter. Meanwhile I coated chicken w/ flour/paprika/pepper/garlic powder mix - shook in baggie, let sit. Removed mushrooms/onions and added chicken *carefully* to hot oil. Cooked this for a good 5 minutes for some crispiness! (chicken was NOT dry!!). Added back shrooms/onions and A dded sauce - all same BUT used terikayi in place of soy, 1T Franks red hot, and 1/8t only ground ginger (its the equivaltend to almost a T of fresh!). Cooked it for only 4-5 min, got thick just fine. EVERYONE loved it. Thanks for this recipe!!!

Followed recipe exactly and these are FANTASTIC! They were even yummier this morning (made last night) with my coffee, can't stop munching on them! SIZING: had to make 3 pans so I experimented - made 2 pans the size I thought they should be (bigger) and last pan were minis. NOT DONE IN 10 MINUTES. Minis in 11 minutes were THE BEST. Pan at 12 minutes = perfect. 13/14 mins, a bit overdone. But I would recommend making minis (silver dollar size and almost 1 in thick) they are perfect! GREAT RECIPE THANKS!

This is great! Scaled it down to two servings to have on ice cream tonight. I eyeballed the ingredients....about 3/4 cup heavy cream, 3/4 tablespoon of powdered sugar, and a pinch of vanilla. Yummy!

The consistency was perfect and it was super easy to make. The flavor was too bitter for us, though. I would make again but follow reviews that say to use more sugar than called for.

AMAZING! A few small modifications made them bar-like and NOT cakey. I used a 29oz can of pumpkin, just 3 eggs, and halved the baking soda and powder. I also added 1/4 teaspoon each of ground cloves and nutmeg. They came out so good that my hubby "sampled" them til about half gone lol and the rest didn't make it til morning. Thanks for the recipe!

We love these brownies. I follow the recipe exactly and they always come out great. Thanks for the recipe!

This was great! The consistency was perfect. I've made it a handful of times now for a quick chocolate fix. The first time it was too bitter for my tastes so I added a little less cocoa powder than called for and it came out delicious. Adding a tad of butter was yummy too. IMPORTANT: make sure to use a big bowl even if you half or quarter the recipe (have done both, taste/texture is always perfect either way)....I made the mistake of using a smaller bowl when I made just 1 serving and it exploded everywhere.