This was a great recipe for leftover holiday turkey. I did a cup of diced mushrooms, half a cup or so of diced onion. For the sauce I used one can cream of mushroom, one can cream of celery and one cup sour cream. After it was all heated and mixed with the pasta I cooked it at 350 for 30 minutes covered with foil. Then I uncovered, turned off the oven and topped with cheese. I then put it back in the oven while I got the rest of dinner done. It was a great meal, very simple and easy. I'll try it again with peas or broccoli added. Maybe top with bread crumbs or crushed crutons.

Reviewed On: Jan. 4, 2012

This was good, not the most amazing chicken I've ever had, but good. I used a tablespoon of garlic, about a cup or so of crushed croutons and a fair bit of Parmesan. I baked it for about 35 minutes in a stone baker. It turned out flavorful and moist. It's a great start to a recipe and would be good for an accompaniment. The breading wasn't very crisp, in fact part of it came off.

Reviewed On: Dec. 13, 2011

These are pretty good sandwiches, especially when trying to find a veggie option. We forgot the basil leaves and each person customized them. My kids liked the mayo with the basil pesto best. We didn't find sun-dried tomato pesto so we chopped sun dried tomatoes. To roast the red peppers I halved and seeded a pepper and put it under the broiler at 500 for about 15 minutes.

Reviewed On: Nov. 15, 2011