We really liked this recipe! I made it exactly as the recipe dictates and it turned out great. I had to bake it closer to 90 minutes, though, in order for it to be totally set throughout. Next time I will try to half the recipe so there's not so much left over but keep the amount of mushrooms and green onions, since we love those, there's always room for more!!

I tried this recipe for the first time yesterday and loved it! Surprisingly simple to make. I had 5 regular sized over ripe bananas which seemed to be enough for the recipe. I added 1/4 tsp of vanilla and a few shakes of fresh ground cinnamon to the mix. As one of the other reviewers suggested, I added a mix of brown sugar and cinnamon to the top which gives it a nice crusty sweet topping. I also added a few shakes of pumpkin pie spice. Turned out great!!

This was excellent! I made this exactly as written...I used Chi Chi's taco seasoning, I've usually found that to be less salty than others and Newman's Own Garden Salsa. I got two meals out of this recipe. The first night we used the chicken for tostadas and then the next night I made chimichangas with the leftovers. Will be making this again for sure!

I made this for myself and two teenage boys and we really enjoyed it! I followed the recipe closely, making a few changes based on what I had in the house. I didn't have any peanut oil so I substituted canola oil with a splash of sesame oil. I also used a bag of frozen stir fry veggies along with the fresh green onions. Served over rice and it was great - nothing left over!

I've been meaning to make this recipe for weeks now and finally got to it tonight - delicious!! I made a few modifications as I discovered I was out of a few things as I went along... The other reviews are dead on about the time it takes for the sauce to simmer down for the chicken. It takes a long time but next time I'll use a little less water and start the sour cream sauce later. The sour cream sauce was wonderful!!! For the chicken, I didn't have any cayenne pepper so I upped the black pepper to 1/2 teaspoon and upped the garlic to 1/2 teaspoon. I also discovered I was out of toothpicks, so I decided to bake them at 425 for about 20 minutes with a little cheese sprinkled on top. Fantastic! Served with some spanish rice and it was a hit.

I really liked this recipe! It was easy and quick to make. I did make a few changes - I used baby bella mushrooms, very yummy, doubled the garlic and added some asparagus tips and cooked shrimp to make this a one dish meal. Next time I will probably lower the amount of olive oil a bit, that seemed to be a bit too much and add even more garlic. My son thought it was bland but I thought it was light and flavorful.

This was very good and easy to make! I took the other reviewers' advice and 1) sauteed the onions in butter and garlic, 2) added 1 tbsp of worschteshire sauce. I also added a thin layer of the seasoned bread crumbs on top and then poured the sauce on. 1 hr isn't quite long enough, I think. I would cook it closer to 90 minutes next time but it was very good!

This was sooo good! Next time I will pound the chicken breasts to 1/4in thick like other reviews have suggested. I think that would've made the chicken more juicy. The only slight variation I did was to brown the chicken in olive oil and a pinch of minced garlic. This is definitely in the rotation now!