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The ingredient proportions are way off. How can you fill 12 10-inch tortillas with two cubed chicken breasts? I used four chicken breasts and I still only filled 6 tortillas (the last one pretty skimpy). The sauce had a good flavor, but I would recommend putting some on the bottom of the casserole dish before placing the filled tortillas. The bottoms stayed dry because the sauce was just poured over the top. Onions did stay crunchy, but I actually liked that. Wasn't keen on the texture of the chicken, which I cut into very small pieces after cooking. I would make again, but would add rice, vegetables, beans. I'd probably just skip the chicken and make them vegetarian altogether.

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BUSH'S® Best Black Bean Soup

Reviewed: Feb. 9, 2009

FLAVORFUL! But, perhaps a wee bit too salty. Also, very soupy, which is pleasant. I so often follow soup recipes that start off soupy, but wind up being a big bowl of mush because there was not enough liquid. If you're in the mood for soupy, then this is perfect; and if you want more to chew on, there's enough room to add more beans, corn, or other vegetables.

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Swiss Chicken Casserole II

Reviewed: Jan. 21, 2009

The saltiness: holey moley! I even used plain stuffing mix sprinkled with herbs and no salt, and yet this dish came out insanely salty. Not sure where the overwhelming saltiness is coming from. Perhaps it's the combination of cream soup (used Campbell's mushroom) and the Swiss cheese? I think I would leave out the cheese next time, since I can't really taste it anyway. I served it with very plain mashed potatoes to temper the salt. I think this recipe would be really great if the salt were toned down.

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White Wine Vinaigrette

Reviewed: Jan. 15, 2009

I, too, thought that this had no flavor. It tasted like pure oil and quickly separated. Then, like magic, I added a teaspoon of Dijon mustard and presto! It was delicious!

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