This is a great recipe -the addition for us - I added sharp cheddar cheese to the thickened milk - it was soooooo good!

This is a great recepe. I have been cooking Tex Mex for decades. This was a great recipe. In the preparation process I tasted bits and pieces as I went along. I was concerned it would be so-so. Only when the whole dish was all together did it really dance and sing with flavor and it did! I used a little more lime juice (tasted as I went along). Reading many reviews I thought of putting salsa in the cream of chicken sauce . . . but had none on hand, did have canned tomatoes with chilies, so I added half the can (7 oz.). Don’t know if I will do that next time. This is a GREAT recipe. I did follow the review (voted most helpful) using a crock pot. Made the whole cooking process easier and most likely tastier.

When I make this the sauce is the most consistent thing I follow. I do add a little honey in the skillet when it's almost ready to serve instead of sugar in the cornstarch mix. Vegetables I use are generally what I have on hand. I don't use cabbage or sugar snap peas when cooking for my husband. When cooking for friends who like them - I add peas and cabbage. Sometimes I have this on rice, sometimes on chow mien noodles, sometimes all by itself (avoiding starch calorie load). Of the chicken things I make, this is one of the better picks that works for my picky husband who is not such a fan of vegetables. My husband wants more sauce – so I will make a note to help me remember - more sauce, cause so far I haven’t’ remembered!

WOW - what a kick and soooooooooooo easy! Thank you thank you thank you -

LOVED THIS - my husband left NOTHING on his plate after his 2ND serving! I used chicken billion cube in the rice as well as using trimmed chicken fat off the breasts in the rice – unbeknown to my husband I do a half brown rice (brown rice I cook first as I start the whole process- it takes lot more time) then do half white rice - simply adding additional water with white rice - in a few minutes rices have 'merged'. So far he has not caught on he is eating healthier! The 'most helpful' reviews I used what they suggested with what I had on hand in my kitchen (red pepper flakes, a little rice vinegar, and fresh ginger). In my freezer I had some ‘in the freezer a long time’ frozen green and red sweet peppers I added to store bought frozen stir fry package. I doubled sauce ingredients – one reviewer stated there wasn’t enough sauce - she doubled it. This stir fry turned out WONDERFUL – look forward to cooking again. Next time I hope to have an orange or juice on hand – I see how orange added would bump up the ‘yummy’ factor! One thing I LOVE about this Allrecipe website - are all the reviews – rated by most helpful. What a delightful way to share fun food experiences so easily!

I played with this to bring calorie count down - one reviewer used applesauce instead of oil. Works great. I also used 60% dark chocolate chips - they were a bit large so I gave them a little time in a food processor to wittle them down in size - this turned out wonderful - made into mini cupcakes (baked about 11-14 minutes) to share with a few dozen people - they were rich and there were no left overs. This is a great recipe.

Read a lot of reviews – used a lot of their suggestions – my ‘nutrition’ upgrades – ¾ c. regular flour then whole wheat flour and oat bran ¾ c. half of each making the ¾ flour replacement of conventional flour. I was pleased the oat bran baked so well in this recipe. A slight tablespoon butter, 1/3 c. applesauce (substitute for 1/3 butter) ½ c. brown sugar, 2 tablespoons chopped fresh ginger (yummy if you like ginger)– teaspoon ground nutmeg - added a cup of chopped walnuts ½ teaspoon almond extract 1 teaspoon vanilla – the topping I did nutmeg instead of cinnamon, I cinnamon – just wanted a little change. Did just about everything else the same as written – this is a WONDERFUL recipe – to start with – next time I will not use any butter in the batter as the applesauce is lower calories and does the ‘moist’ job. I did not have powdered stevia extract on hand – next time I’ll try it with that to bring the sugar down again – the topping makes for a lot of sweetness . . . REALLY the best I have done with any banana bread recipe

My husband does not 'do' mushrooms - so I did not use -I only cooked for two breasts the first time - I can see why many suggested doubling the sauce if serving for eight. The sauce is very good, however I added maybe a half a cup of milk to the sauce after adding the cheese, what I'd made turned out a bit heavy and more chicken stock would have made it too salty (I used a bullion cube for stock with the ½ cup water it was strong) I did not have any white wine on hand – but boy I will add wine the next time making this (next weekend!) I breaded the chicken with bread crumbs – but next time will use flour, as baking the breasts in the sauce – crisp of bread crumbs is neutralized. I look forward to using mushrooms when having family enough over to make more than one main dish!

I purchased a pile of cheese on sale that needed to get cooked up. I also had left over frozen ham from a family event – so I was looking for a ham and cheese macaroni dish. This was the simplest. I boiled the left over ham – got all useable meat off of it then boiled the noodles in the ‘ham’ water (we had rotini). Added picked off bone bits of lean ham to the rotini and mixed. Instead of using mayonnaise (didn’t have any) I heated about 2/3 cup milk – melted the cubed cheese - used a whip utensil to blend– then added cornstarch mixed in water first I used 1 teaspoon, thickened a little more – it seemed to need more so added another teaspoon – it was thick and saucy. Mixed all ingredients in big bowl – put in a casserole dish – then it seemed the sauce was too thick, it looked a little dry. I did maybe a third to a half cup of milk – maybe 1 ½ oz. more cheese and a little more of the cornstarch and water – made a little more sauce a little wetter than the first batch – poured it over the casserole – had left over small amount of Monterey jack (no bread crumbson hand) – sprinkled it intermittently on the casserole – covered lightly with aluminum - baked at 325 about 30 minutes - turned out good! I baked at 325 as I also baked a cake that was needing 325 temp - both worked out fine.

A week ago a moving van filled our new home. My husband loves spice cake and caramel. His birthday is Aug. 4th. Wading through a sea of boxes I was able to make a cake – 4 days late. This frosting has been worth his wait! I used dark brown sugar and took the advice of one of the reviews to cook it longer to get more caramel flavor. I cooked the first round maybe 4 minutes – after adding milk let it boil almost 2 minutes – while cooling I sifted three cups of powdered sugar – sifting made much more than I needed. For 9x13 spice cake I had maybe ½ cup more than needed. It is a lot like caramel fudge. Next time I’ll play around using a mixer and more milk to see if I can get any ‘fluff’ into this frosting. I am also thinking about finding a use for the 1st caramel phase- as it tastes better than the final frosting. When I unpack my spices I’ll make a spice cake from scratch with little or no sugar in it – and let this incredibly sweet frosting meet more than enough sweetness. My husband is happy. But I look forward to finding some use for the caramel phase of this – it taste is – ooohhh so good.

Great recipe - my husband does not like white cheeses - so I used cheddar. Also the ham I had on hand was 'smoked ham' the smokeyness really flavored the chicken a lot. One reviewer mentioned pounding the chicken thin then cooking faster - another reviewer mentioned 'butterfly' cutting the breasts. I butterflyed after not being able to pound a large breast thin. The side that was pounded cooked up best. Next time I will butterfly AND pound any very thick breasts. Of the 'chicken' I have cooked - my husband likes this recipe the best.

THIS IS SOOOOO GOOD – reading a PILE of the 3000+ reviews here are a few things I learned and did – one woman stated stale tortillas worked – she was right! Whole wheat tortillas need a little more time. Baking these 10-12 minutes worked. The fruit salsa – someone spoke of using none of the sugar the preserves used would be enough and YES preserves do the job. Looking at ALL the photos – I got a lot of ideas and used a lot of fruit. One woman used an hard boiled egg slicer to slice fruit with – as soon as I read that I started slicing strawberries for my husband rite away – WHAT A TIP – then with the salsa – any fruit soft enough to go through the egg slicer – got the slicer – it made slicing so much quicker. The additional fruits I cut up to use were frozen peaces, mango, frozen blueberries, some black and green grapes, and mint from my garden as part of the visual embellishment. I also cut the apples last and added to the mix so there’d be no browning My son’s girlfriend loves it – everyone loves the chips.

I used this recipe as a base - so to speak – I had a breast of left over garlic chicken from a earlier meal -recently a lot of cheddar cheese was on sale, I got more than enough! So I used cheddar – my family love garlic – so first I cooked garlic with butter and olive oil (instead of margarine) – added celery – then added flour making a roué – then added the broth and milk and used what was on hand in the freezer of frozen vegetables – also cut some sweet red pepper and green onions. Someone with reviews added cayenne in theirs so – I did also, not much as my soon to be daughter in law is not the fan of spicy as my sons are! This turned out fine – I was glad to have a recipe to work off of – thanks

Tasted great - had a LOT of liquid/oil/butter at the end - most likley I will not use as much butter (I use butter over margarine) the next time.

Reading a few other reviews I’ll play with this smoothie again. Had frozen strawberries on hand – used fresh watermelon – BUT will freeze some watermelon simply for these smoothies. I used stevia extract instead of sugar, store brand plain Greek yogurt and store brand unsweetened almond milk. A lot of dairy clogs up my respiratory system. In recent decade or so – I substitute soy or almond milk over traditional milk a lot. Did not have orange juice on hand – but will use at least a little lemon if I don’t have orange juice next time. This is quite delicious

WOW - this is good! Reading a few others I made a few adjustments. Some used red wine instead of water, didn’t have red – used white. What I had on hand, used a little fresh ground caraway instead of celery seed (out of celery seed). I had some ground chipotle pepper on hand – used 1 teaspoon of the chipotle and 1 teaspoon regular chili powder (instead of 2 chili). Some added red, yellow and green sweet pepper toward last 15 minutes, along with onions – I did that, ,but used frozen had on hand. Taste testing - recognized why another person put a little frozen corn in theirs -corn adds a soft balance. We served this sauce over rice, the chicken was juicy and oh so tender. The ‘Nobody's Strawberry Watermelon Shakedown’ smoothie I made – a perfect contrast to the meal. My husband ate quite heavily. I also did the salad and French bread - Nancy – thanks – what a WOW meal!

Read a few reviews so I chopped up the oats 1st - didn't have a banana - but had some frozen watermelon I used with frozen strawberries - used almond milk (Silk bran only 30 calories) stevia extract and almond extract (only because I have a lot of almond extract!! What a great deal - fast - filling and low calories! THANK YOU ASTROPHE!

This is a great dish - a different take on chicken. Reading reviews I made a few adjustments – I used one tablespoon of the onion soup mix, doubled the rest of the ingredients – cooked it the first time with chicken thighs, for myself . . . (husband doesn’t do chicken thighs!). Then took the chicken out - with the liquid - following one of the reviewer’s advice – used a cornstarch slurry to thicken the sauce – that made the sauce ‘stick’ so to speak. Very tasty. I am actually making the same dish tonight with chicken breasts (my husband likes) for our dinner tonight! I did everything about the same – added about a teaspoon of honey this time.

Making these – I liked them – my husband prefers his mom’s . . . and did not like the topping – I loved it.

Reading many reviews I did a few modifications -using half butter - 1 cup less sugar - the frosting was a hit - very well received for my granddaughter's first birthday! I used edible glitter from sugarcraft.com - great touch.