Very nice change-up from a BLT! I made this with only one change - chopped big tomatoes from the farmers market instead of 3 Roma because they were what I had on hand and a garlic french bread. Hubbie really enjoyed it.

I followed the recipe but for a screwup with the grated v. shredded parm which required me to use some of the pasta water. The pasta was delightful, loved it. The fish alone needed more, I'm not sure what, just more. Fortunately, there was sauce left over to spoon over the fish. I will probably make again, but try to make more sauce.

I made this as my contribution for a camping weekend breakfast. I did par-bake it to make it transportable and then finished it off in our friend's camper oven. It was a HUGE HIT! It did require a longer cooking time than the recipe instructed - even with the par-baking.

Delish! I did some change ups - substituting Campbell's V8 Butternut Squash Soup for the squash and reducing the stock to 4 cups. It gets better every time!!!

Incorporating numerous suggestions - I changed the recipe up. 1) Doubled the sauce 2) I used crofchicken soup (only because I didn't have crofmushroom on hand) 3) I used more than two times the grated parmesan cheese - 2 cups. I also added some leftover brie and some slivers of gouda (left overs from New Year's Eve) 4) added italian seasonings and a sprinkle of red pepper 5) splash of white wine 6) left out the carrots as I didn't have any on hand and 7) used penne pasta instead of farfelle. Kept the canned chicken only because we were in a rush after getting home from work. Next time will follow the advice of sauteing chicken with garlic. Good base recipe and Husband rates this as a definite do-over.

Really delish! Followed all the suggestions about cooking the veggies and chicken in the broth. Left out the celery - added diced potatoes.

Amazing. Simply the best sangria recipe.

As with all the other cooks, I've had to doctor this recipe up a bit. I've doubled the chili powder and crushed tomatoes, plus added a bottle of chili sauce. Husband likes the taste, but it's too mild for my liking. It also makes a TON of chili! I should have paid attention to that before I started. We'll have food in the freezer for a while.

I make these cookies to send to one son in Iraq and the other at school in California. As soon as the box hits the ground, they both get hit with requests to share. The only changes I make is from another reviewer to use mini-chocolate chips and m&m's.

Bring on the cold - we're ready for it with this recipe in our arsenal. I made this delish soup on a coldy rainy day in Minnesota to serve to my mother and my husband's parents and it was the very best thing I could have chosen to do. I changed up the heavy cream for no-fat half½ took all the suggestions for the carrots, onion and celery, sauteeing them with the chicken breasts, which I chunked up before adding to the veggies. I also added about 3/4 c. wild rice, just because we love wild rice and the box mixes are somewhat skimpy on it. My only problem is that it really thickened up overnight so I'm happily thinning it down. I served it up with a delicious whole grain bread from the bakery and Apple Pie by Grandma Ople - another great recipe on allrecipes.com

Great recipe - great flavor even after cutting back by half on the peppers. I think they could be cut back even again and it would still have a nice heat.

Very good!!! Makes A LOT!! My sister made this for Mexican night at my request - she used low-fat soup, baked the chicken ahead of time with a jalapeno-lime seasoning. Very very good!!! SuperBowl party worthy!!

Not so much. The men liked it - it's bacon after all, but the filling was needing something. I used garlic onion cream cheese to try give it a boost, but it didn't do anything.

This was my first real experience cooking eggplant - and my husband's first eating experience. It was great - a definite do-over. I did make some changes, I used italian seasoned tomato paste and breadcrumbs... left out the parsley (didn't have any on hand), basil and oregano and I added mozzarella with the parmesan.

Very tasty- even without the cornmeal. Will make again!

This is a wonderful recipe - however to keep dear husband from breaking a sweat, I recommend cutting back the red pepper by half! Definitely will make again and again and again!

I liked it, but sadly, my family did not.

I made a kettle of this for the first time for my husband's family - with fresh baked loaves of caraway rye and wholegrain bread - What a simple recipe and soooooo delicious!! Making it ahead of time and just warming it to serve allowed me to enjoy my family! I did minor changes - I used small bags of frozen peas and beans and broccoli instead of the canned peas and fresh beans. This is a keeper!!