This recipe is amazing with a few adjustments. I lined a baking dish with tin foil for easy clean up and then combined about 1C Italian bread crumbs with 1 tbsp grapeseed oil and 1 tbsp white cooking wine. I stirred until breadcrumbs were lightly moistened and then covered bottom of baking dish. I then followed the directions for pounding chicken, laid a couple slices of ham (I used my own leftovers rather than deli meat), and used shredded swiss rather than slices (just what I had on hand). I didn't seal with toothpick as it wasn't necessary, just laid on the dish, open end down. I then lightly patted the top of chicken with more grapeseed oil and poured about 1/2C breadcrumbs over the top. I closed up the tinfoil and baked at 350 for 20 minutes. After that time, I opened the tin foil, drizzled a little more oil over the top & baked for another 10 minutes (sprinkled shredded swiss over the top for last 3 minutes). As for the sauce, BEFORE putting chicken in oven, in a saucepan I combined 1C white cooking wine with about 2 tsp seasoned boullion granules over medium heat. I let that heat up, meanwhile combining 1 1/2 C heavy cream with 1 tbsp corn starch in a bowl. I then slowly added the cream mixture to the pot, stirring constantly with a fork. After thickened, I set aside. When meal was just about done, I heat up again over medium and added two large dollops of sour cream, stirring until combined. It was DELICIOUS!

Easy and turned out delicious! I reduced the onion by half, will saute full onion next time as suggested. Used Italian breadcrumbs for flavor, added a dash of garlic powder, and mixed a couple tbsp ketchup into loaf. I actually didn't have prepared mustard on hand, so I used a little bit (about 1 tbsp) of yellow mustard - it tasted AMAZING in the "glaze". BF loved the brown sugar flavor, too.

Great recipe! A couple substitutions - used rotisserie chicken, 1/3 fat cream cheese (just a little less than recipe called for, too), and about 3/4 cup salsa and 1/2 can Mexican style Rotel diced tomatoes. I set 1/4 cup of the sauce aside before adding chicken and drizzled it over the enchiladas before sprinkling sargento Mexican cheese blend over the top. Served with sliced avocado, it was a huge hit!!

Incredibly easy and extremely delicious, I made it with the gravy that Mamajudd suggested (pan drippings, 3T butter, 1.5T cornstrach [her recipe calls for 3T flour], and about a cup of chicken stock). It was a little on the salty side, next time I'll probably just omit salt altogether, otherwise it was perfect. Great for a quick dinner!

I make these all the time and they're always a hit! I even use Tollhouse cookie dough (I purchase the tub) and freeze it for a couple of hours before using (as stated, that step is very important so that the cookie dough doesn't fully bake inside the cupcakes).

This is a great base sauce. Following some reviews (and also based on what i had on hand) i came up with the best version for my family. From the get go, I didn't have flour so i substituted 1 tbsp cornstarch. I only had a regular chile powder so i used a dash of that. I used a 15 oz can of tomato sauce and 1 cup water. Then, i had old el paso original taco seasoning so i used 1 heaping tbsp of that along with a dash of cumin and half a tsp crushed jarred garlic. I also used a touch of lime juice and 1/4 cup mini chocolate chips, which gave it a great creamy consistency without a chocolatey flavor (tasted creamy and as if there was a touch of cocoa). I let simmer on lowest heat for about 20 mins before adding a little bit more of the taco seasoning and lime juice. It was incredible.

Turned out awesome! Used a quesadilla maker, sautéed the pepper & onion beforehand, and used rotisserie chicken that I had on hand.

I usually make the BBQ version of this Shepherd's Pie, with 1/2 Sweet Baby Ray's BBQ sauce and 1/2 SBR Sweet Vidalia Onion sauce, opting to use canned corn instead of frozen veggies and omitting the cream cheese (or only using a tbsp)... it's always a hit. This time, however, I followed the directions to a T. The mashed potatoes were amazing, my boyfriend said the gravy gave it a nice "homestyle Sunday dinner" feel (exactly what i was hoping for). The one thing I will change for next time is to use CANNED veggies rather than frozen. I had thawed the veggies, as directed, but they still watered down the gravy quite a bit. Since I was hoping for the super creamy beef gravy taste, I'll try the canned veggies next time. Even still, the dish was great.