THIS IS THE TASTE I WAS LOOKING FOR!!! This is the perfect noodle recipe! Myself, I always use garlic salt in my noodles, but that's just because of our personal taste. Yes, you must use light & dark meat or you won't get the same rich taste. Also, don't worry if your noodles aren't perfect! Roll them out as very thin as you can & use a pizza cutter, or spin little pieces out in your hands or even drop little nut-size balls in....The kids love to help with this. They may take a little longer to cook, but food should be fun! And doesn't that make it more "home-made"? Great recipe, the taste of Grandma's house!

I had to change a bit because of what I had on hand, but a GREAT recipe for a super quick sauce...also great for dipping hot Italian bread sticks.

Very good...I added the spices we like into the dough...and VERY easy!

Easy & great!!!

Pretty good, but I did make some changes...I'm very old school so used about 2T bacon grease and didn't have any bell pepper. Also didn't use any liquid (chicken broth) but rather covered and let the onions, cabbage & smoked turkey sausage make its own juice. Great way to use up that cabbage in the fridge!

Even without the tsp salt...it was WAY to salty for our family. Maybe low sodium say sauce, too?

Very good...thanks for sharing. As to those who had a problem with the chicken not being done within the time stated, either check your oven or check the weight of the chick. I found it to be dead on with a little twaeking because my bird was bigger.

pretty good, thanks for sharing

Pretty good.

So easy & so good! I added garlic to the leeks & also mashed about a cup of the 'taters...Made a very rich, creamy soup. Will make again & again!

WOW! My Boxer (Major) and my Boston Terrier (Minor) went crazy over these! They couldn't wait for more & freak out every time they see me grab the bag I put them in!

I'm so sorry...It smelled good while cooking, but really did not taste good. Presentation was also not so great. Yes, browning the meat may help the looks, but can't possibly help the taste that much. Chicken was bland and potatoes were just...yuck. Thanks anyway.

WOW! Yes, fattening, but a treat to repeat! As for those trying to cut the butter with EVOO, not only will it need to be cooked at a higher temp to get the crispness, but it will also slightly change the taste of the cheese. Suck it up & just use butter...just don't make it every day! I made 2 simple changes...to make a more intense cheese flavor, I added some ground mustard and I did omit the salt, but added a dash of garlic salt. As for the prep...I noticed some said they had a problem getting the cheese to stick to the chicken in the bread mixture. I threw my bag of cheese in the freezer for about 20 min, then chopped it up a bit when it was super cold. When mixed with the crumbs, it stuck just fine. This is a keeper. Thanks for sharing.

This was really good and the meat came out very tender. I used chuck steak as that is what I had on hand, added potatoes carrots & celery near the end. Great one pot meal. Growing up in the south with my grandmother & greatgrandmother as the primary cooks...a quick way to "beef up" a gravy was (and still is for me) to add a tsp of instant coffee. Gives a very slow-cooked, rich taste.

I haven't had a tuna casserole since I was 16! THIS was the one I was looking for. I did season before mixing everything up, added a splash of milk & the whole can of mushrooms (really for the texture & moisture content). Mine didn't come out dry at all, but it was GREAT and now it's GONE. Not even any left for me today!

Wow! Is something this easy really supposed to be this good? I also cut back the salt by 1 tsp, but added a dash of garlic salt and 2 dashes garlic powder to the rub, then let the meat rest for about an hr in fridge. Used 1 T butter & 1 T EVOO & also used a can beef broth ......this will be made again & again in this house...Good advice with the 3T cornstarch & water...perfect gravy for the 'taters.

I went ahead and made 2 after reading the reviews...thought that was the only way I'd get any for myself! It was so good, there still wasn't any left! Great pies that were the talk of the entire weekend!

Very tasty, quick & easy. I had my hands full so after about 45 min, I just put them in a baking dish, poured the marinade over & popped in the oven for 30 min. I also added a bit of fresh ginger. Everyone loved it so much, they all asked for left-overs in their lunches....BUT there was NONE LEFT! Great post...thanks!

Very stickt dough...even with 1/2 cup flour addad. Taste was OK, but not a beautiful presentation. As with others, the top fell.

Growing up, my family had this very often. Our house (and all others I knew of back then) served it over toast and everyone called it "S.O.S" Does everyone remember what that stands for? HA! Down home comfort food that brings back many, many memories...even if it does have a nicer name in this day & time! HA!