I think this would be okay as is, but I made a few changes. Feel free to stop reading now if you're offended by that. I didn't have much time and I had about 7 leftover cooked chicken thighs, so I skinned them and shredded the meat. I ended up with WAY more meat than called for. I dumped the meat in the skillet to heat up and tossed a thawed 16 oz bag of chopped broccoli in on top. After that was warm, I added the soup (cream of mushroom with garlic) and about 2 cups of chicken broth instead of water. I'm not EXACTLY sure how much broth, because it was from an open box in the fridge and I just poured until it looked like enough liquid for the amount of food in the pan. I also tossed about 1 Tbsp of Italian seasoning, because some reviewers said this dish is bland. Finally I stirred in the rice. We like a lot of rice, so I added an extra half cup. I tossed the cheese in on top and let everything cook for 5 or 6 minutes. Magically, I had a meal and lots of it. I think this dish, with all the changes, is 4 stars. Even with the seasoning and soup change, it was a little bland. My hubby added Sriracha sauce to jazz it up. Hope this helps!

Reviewed On: Oct. 15, 2012

What an awesome recipe!! I make the dough exactly as stated, down to rolling it out. At the point where the instructions say to roll it out, I just pat it into a rectangle and cut it into 10 - 12 squares (I don't have a biscuit cutter that size). They cook up flaky and light. I do find that I have some flour left over with this amount of buttermilk, even though my dough has some really wet parts. Probably user error though. I don't want to overmix and melt the butter. Overall a great recipe that I will make again and again! :)

Reviewed On: Jun. 26, 2012

I followed the instructions the first time I made this. The end result was okay, but not spectacular. The second time, I made some modifications. Brown the roast as indicated, then saute your veggies, including the onion, scraping the brown bits off of the bottom of the pan. When the onions are almost done, add the butter (and you don't need a full 1/4 cup, maybe 2 Tbsp), and add 2 cloves of minced garlic. Saute until fragrant but not brown, a couple of minutes max. Add 2 Tbsp of Italian seasoning to the veggies and stir. It sounds like a lot, but it gives great flavor. Add your roast back in, then pour in 4 C. beef broth and 1/2 C. red wine. I like to make sure my roast is submerged in the liquid, so that it can soak up all the flavor. Optional is to add a couple of potatoes cut into a large dice right before you put the roast back into the pan. Bake as instructed. Will your roast be medium to medium-rare? Probably not, but it will taste good and be fall apart tender. :)

Reviewed On: Feb. 22, 2012