My family really liked this, though I didn't expect to - recipes with canned soup usually wind up all tasting very similar to me. I tweaked this a little bit and it came out pretty good. I used raw chicken breasts, cubed, as I didn't have any cooked chicken on hand. I sauteed chopped onion and garlic in butter and added to step 1. I also mixed in some of the cheddar cheese with the chicken/soup mixture (and definitely used more than 1 cup total in the recipe - my older daughter loves cheese) and garlic powder. I don't use canned veggies, so I partially micro-cooked frozen green beans before adding them. I used StoveTop stuffing rather than an unseasoned stuffing mix - again, what I had on hand. I baked at 375 for about 50 - 55 minutes and then uncovered to brown the top. I will make this again, as even my picky 9 year old ate it.

I've made sausage & peppers before, but never added wine or garlic - much better! I used cubanelle (frying) peppers, and only had sweet onions, and it was still delicious. We had this as sandwiches.

Delicious with a few of the changes other reviewers noted: about 1 3/4 c. milk, 3/4 c. mayonnaise, Old Bay, garlic powder and freshly ground pepper. I didn't have shrimp on hand (usually do), but I did happen to have a whole pound of crab meat, so I used that. I also used orzo rather than angel hair, and while it was good, I wasn't satisfied with the texture - too much 'small' stuff! I think it would've seemed like a more substantial casserole with shrimp and larger pasta to contrast with the crab. I also left off the fried onions. I wonder if it would taste good with some spinach to break up the monochromatic look - it was all one color! Otherwise, very good!

I changed one thing - I used an 8 oz. bottle of Catalina dressing instead of 16 oz. It's what I had on hand, and I believe I've seen this recipe before written that way. It's great with 8 oz., and it made plenty of sauce for 3 breasts and 4 or 5 thighs. I cooked a bit longer than the recipe stated since the thighs were bone-in. Served over mashed potatoes, and it was great. Love the way the house smells while it's cooking, too!

My very picky 6 year old called this "Amazing!" - which is amazing in itself! I didn't have cream, so I used evaporated lowfat milk. Otherwise, I followed the directions exactly - until the garnish. I used gorgonzola cheese and bacon sprinkled on top, as another recipe recommended - wonderful! A couple of croutons would've been nice as well, but I didn't have them on hand. As another reviewer said, Campbell's cream of potato has chunks, so the stick blender comes in handy for this soup. This very easy recipe is a keeper!

I really did change this up quite a lot, but I'm sure it would've been very good as written. I used bone-in chicken parts, made the coating with extra seasonings (garlic powder, parsley, paprika and more Lawry's), and did the 3 step technique so many other reviewers recommended (flour, egg, cracker mixture). Then, arteries be damned, I did the rest of as a traditional fried chicken since they were bone-in pieces - about a cup of Crisco, browned it on both sides, then cooked covered for about a half hour on med-low heat. Removed the cover and back up to higher heat to crisp up at the end. Very good!

Really good - even my picky 7 year old ate seconds. I cut the butter in half as suggested by so many other reviewers, and I'm considering using olive oil next time around. I also threw in dried apricots as someone suggested. I might add more seasonings next time (garlic powder in particular) but it was plenty good just like this! The sauce was delicious over rice.

Very good and simple. The only thing I'd do differently next time is to either add the bacon right at the start or pre-cook it separately. I felt it was a bit too chewy (underdone?) even after 15 minutes more than the recipe called for. Otherwise, will make this again. Yummy!

I usually can't deal with chicken breast - just too dry. This was NOT dry! Absolutely wonderful, and even my very picky 9 year old went back for 2nds. I did add some garlic powder, salt & pepper to the flour, and fried in half oil, half butter. I used the tonkatsu sauce from one of the other reviews, but changed it a little: 1/4 cup ketchup, 1/4 cup worcestershire sauce, 1/3 cup soy sauce, garlic powder, and honey to taste. (I was all out of hoisin, so figured honey or brown sugar for a bit of sweetness - it needed it to counteract that much worcestershire!) I needed 2 eggs, and I think you'll use more panko than the recipe calls for - I sure did!

My husband loved this, and my older daughter as well. The picky 10 year old, not so much... but she doesn't like anything! It's truly a heart attack on a plate made the way it's written, but I can't imagine making it without the butter. It was cooked pretty thoroughly in half an hour, and I did start out with very large chicken breasts.

"Holy cow, that's good" - my husband. I made it almost exactly as written, with the addition of some sliced onion while browning the meat, and sour cream at the end. I did brown on the stovetop, and then finish it in the oven, just for convenience. Will definitely make this again!

Delicious! We love fish, but tilapia has usually left me cold - it's a little too mild-flavored. This topping adds a lot of flavor. I took the suggestions of adding onion and garlic powder, also panko (less than 1/2 cup), and sprinkled on a little bit of Old Bay while broiling the fish before putting on the topping. We'll be having this again!

Very good and fairly easy! I used leftovers from a store-bough rotisserie chicken, sauteed the onion with some sliced sweet red peppers in a little olive oil, and used both cheddar and Monterey Jack cheese. I served them with salsa and sour cream and 3 out of the 4 of us loved them.... My 8 year old loves nothing, so no big surprise!

Very good, quick and easy - and flavorful. I used granulated garlic instead of minced, and upped the spice rub considerably. A pinch would not have done it - I probably had over 1 tbsp. of seasonings altogether. Otherwise, made just as written.

YUM! So rich, though - can't have this too often! I added corn, and cut way back on the Old Bay, using less than 2 tbsp. My youngest still thought it was "too spicy", while my oldest thought I could've upped the Old Bay... can't please everyone! I also added more sherry. Wonderful, and VERY filling, with just crusty bread to dip.

Very good - and I pretty much followed as written (though I mixed the sour cream/cottage cheese mixture together with the chicken mixture). I also covered the pan in the oven since I don't like the tortillas to dry out too much if they stick out of the sauce. I like to serve this over shredded lettuce - adds a nice touch of green. This was a little too spicy for my 7 year old, but the rest of us loved it!

I did change this quite a bit as per other reviewers' suggestions, but it's a good base as written. I added sour cream, onion powder, granulated garlic, lemon pepper, used leftover rotisserie chicken (which already has good seasoned flavor), more chicken, more soup (1/2 can of roasted garlic cream of mushroom in addition to the cream of broccoli), more milk to thin it a bit, and the biggest change of all - cooked egg noodles, so it became a one-dish meal. For the topping I used the butter/seasoned bread crumb topping and added grated parmesan, as I do for mac-n-cheese. Makes a much tastier topping. My 8 year old ate this with much less prodding than I usually have to do!

We just finished dinner - and wow! I made it (almost) just as written and it was delicious. I'm not sure why so many people are subbing ricotta for the cottage cheese. It tastes great with the cottage cheese, and frankly, ricotta is so much more expensive! I also mixed the cheeses together and stirred the mixture into the pasta, and then just layered twice with the sauce in between and on top. Next time I want to try adding the chopped spinach as another reviewer suggested - that's always a good combination.

We really like this! Changes made were: I used no-boil noodles, so added an extra 3/4 c. of chicken broth and about an extra half cup of milk to accommodate the liquid for the noodles. I used the leftover meat from a rotisserie chicken (so it was fairly well seasoned to begin with), and boosted the garlic to 4 cloves. I added 2 eggs to the ricotta, as I always do with lasagne, and mixed in the thawed spinach, the mozzarella and the parmesan just to make the layering easier. Next time I will definitely use fresh spinach and saute it first, but didn't have any on hand this time. I followed the directions from the back of the lasagne noodle box for baking - 375 degrees, covered with foil, for about 55 minutes, followed by 5 minutes uncovered, and then 15 minutes stand time before cutting. Very rich meal, so half of it is going in the freezer! One other thing: This OVERFILLS a 13 x 9 glass baking dish, so either find something deeper or be prepared with foil on the bottom of the oven!!!!!

Yum - and really not salty at all. I didn't get as much of a salt crust as other people said (maybe too much water?), but they were good anyway. My 15 year old (who doesn't like potatoes at all) really liked these. Used up all the salt in the house, though!