Very good. I wanted to try this exactly by the recipe to fairly evaluate as written but I must admit I added a little bit of minced garlic and used more bleu cheese because I love the taste of it. I was very pleased with this recipe.

Sheesh I've been cooking for over 20 years and finally found the ultimate recipe. Thank God for allrecipes.com. I just made a few changes of course. Instead of peanut butter I used sliced turkey breast. And instead of jelly I subsituted with cheddar cheese. But I wanted to stay with the original recipe so I spread the outside pieces with some butter and grilled it in a pan. When I took them off the pan and took a bite, I knew I had to thank the brilliant cook who sent this wonderful recipe. Thank goodness you are a contributor to allrecipes. My family loved it and I'll be making this at least once a week.

Good Base recipe. I used canola oil and butter and dried off potatoes with paper towel after cutting them and they were nice and crispy when cooked. The key is not to keep stirring the potatoes if you want them crisp on the outside. I put some diced bell pepper and chopped onions. Also garlic powder and onion salt to taste. Thanks for giving me the idea for a nice compliment with our Saturday morning omelettes and fruit.

Fist I'd like to ask how can someone rate this recipe and then say "I haven't tried this recipe yet"??? Is it just me or does this person have it all wrong?Very easy and very good delicious recipe. I did add some things like chopped onion, minced garlic, chopped green bell peppers, fresh ground pepper. mushrooms would be good too but I didn't because of child issues. I also put in extra sauce and served over linguini pasta. I also simmered longer than the 10 minutes requested. I just wanted to make sure the chicken was cooked well. And simmering it like this of course it is very tender no matter how long you cook it.I used chicken thighes instead of breasts because that's all I had on hand! Because I served over pasta I added the mozzarella after it was put over the pasta. Don't forget the garlic or cheese bread and salad. Enjoy! I know we did. Can't wait for feftovers for lunch today.

Wow... I was looking for a recipe at least similar to the 1 my mother made like 40 yrs ago or so for all 8 of us kids and Dad. This is it. And ohhh so simple. I did add crushed red pepper flakes maybe 1/2 tsp. Not enough to make it hot but enough to give it flavor! I used twice as much onion and still feel I could have used more although I did carmalize the onions first... MMM Good! Also I put a lot more chicken chunks and chopped the mushrooms in small peices so my daughter didn't notice mushrooms in the sauce. I honestly do not think rice is what should be part of the sauce. I served it over some spaghetti that my son brought me from Italy. But the time I made this last time I used linguini. That was what this was made for. Linguini! Perfect! I also used probably twice the chicken broth and simmered it a lot longer than the recipe called for. Of course I had to add some italian seasoning to make up for the bulk of the increases in sauce and broth. I also used about 3 cups of "traditional spaghetti sauce instead of 1 because I simmered it much longer than the recipe called for. My changes really didn't change the recipe but the quantity. This is an outstanding recipe for Chicken Cacciatore as I remember it from decades ago. A family favorite then.. and now! Thanks Mom "Rest In Peace" 1933-1980 And of course thanks to the recipe contributor that made it all possible for me to taste a favorite food all 8 of us kids just loved! I think others will find that the flavor

After making this like the recipe called for. I made it a second time to make some changes that I'd like. I halved the recipe except the sauce. I added raw zuccini slices on the bottom and around the sides. I used small curd cottage cheese (less fat) Added some shredded chicken breast and mixed in well with filling. Cooked the manicotti al dente to make it more workable while stuffing it with filling. I used a freezer bag with tip cut out to fill each pasta piece. I used fresh grated parmaggiano reggiano cheese. I cooked the same amt of time as the recipe covered but put the cheese on before baking then added extra on top and cooked about 7 minutes longer uncovered. To add a little bit to the bland taste that I usually experience with cheese stuffed manicotti I added a tsp of crushed red pepper flakes to the filling. You may want to add even a little bit more. Next time I may put a little bit of the zuccini chopped up in the filling and more whole slices in the surrounding sauce. A very good base recipe. Thanks for reminding me of a recipe I hadn't made in a long time. Reminds me of Mom... :-)

Short (recipe) but perfect just like it is. Especially to whip up real fast. And when you can't eat tacos or burritos without it again. You'll like how fast it is to make and ohhh so simple. Thanks!

I was raised in So. California and have had plenty of "authentic" style enchiladas. Of course this is not that authentic. But I love it. My Irish mom made it and called it Gringo style. I prefer the flour tortillas over the corn. I also put minced garlic, 1 small can of chopped mild green chilis cooked with 1 pound of lean ground beef and onion. I mix sharp cheddar cheese and sauce inside with meat mixture, used burrito size flour tortillas. It made 7 large enchiladas. I put sliced olives on top of the cheese before baking. Yum!

Outstanding. Another great recipe from another one of the allrecipe people I love to follow. I like mine light with the celery. Kinda like the photo... thanks

Wow we just got done eating this for dinner. Very Very Good! I would have needed more sauce if I used 12 pieces. I made almost exactly like the recipe calls for, but I could only fit 8 pieces of chicken in my baking dish. The amount of sauce was perfect for that amt of chicken thighes. I used bone in and skin on..Because it's all about the flavor baby. What I do is trim the flap of skin that goes under the thighe and just leave what's on top. I added 1/4 green bell pepper (small slices) I had in the fridge. Mixed it with the sauce. I cooked at 400 for 30 minutes w/foil on top after basting both sides, pulled it out removed foil, turned pieces over and basted heavily. back in at 400 for 30 more minutes. Out of the oven and there was plenty of wonderful sauce all over the chicken. I could not see why to baste every 10 min. Also that would probably keep dropping the temp down in the oven. Put over a bed of white rice with a little bit of the juices sprinkled in the rice. Wonderful flavor just like my favorite chinese restaurant. I don't give out 5 stars very often, even when I like something. But this got 5 stars. A keeper for sure. This old single Dad thanks you very much for this recipe. Oh and I did line the dish with foil then sprayed with pam.

actually kind of boring and not authentic at all. Did I say Boring??

Not good at all. Kinda gross if you ask me.. Is this person serious? I'm thinking I'd rather be sitting beside the railroad tracks cooking a can of beans.

A real good base recipe. Had to do things my own way with a few things. I loved the oats instead of bread crumbs. I used 1 pound lean ground beef & 1 pound ground pork as I always do. Spicy Tom's instead of tomato juice. A splash of worsteshire, 2 eggs, 1 tbs of minced garlic. I always grill my onions before putting in loaf so they are cooked well. A small splash of tabasco. Yum!

Absolutely the best grilled cheese recipe I have ever cooked. But I did make just a few changes. First off I was thinking cheese was not all it is cracked up to be. I used tuna. I toasted the bread and added the tuna. Then I added cheese on top. I grilled it and it was perfect, Thanks allrecipes. I never would have mastered this recipe without you.!

Great recipe. Exactly how I make my "eat tonight" potatoes. Not sure what makes this a day before recipe but ok. I usually make extra for the next day when I make mashed potatoes. Sour cream and cream cheese has always been my favorite YUM! I wouldn't put as much garlic powder though because the flavor gets stronger overnight. Myself I prefer my mashed potatoes right after making them, but of course having some the next day is great! I love mashed potatoes and hardly ever make instant. Thanks for reminding me, I'm going to sams club and get a big sack of yukon golds and make them tomorrow night.

Yes very nice and very easy. I was in the mood to keep on cooking after dinner time so I wanted to try this..Very good and very easy. thus the 4 star instead of 5. I found the whole wheat cheese ravioli at the local club store but didn't and never use fresh basil I only use basil spice in a jar. It's just 2 of us but this recipe was awsome. Please send more!! Please!!!

Absolutely Delicious Recipe! I was able to put four 7.5 oz buttermilk biscuit tubes worth of cut biscuit pieces in my 10 inch Bundt pan. That filled it 3/4 full. It rose just a tad bit above the top with no spillover. The recipe was PERFECT! I am so pleased with this. The only thing I did different is used butter instead of margarine. I just don't like margarine or trans fat or the flavor. 35 minutes at 350 was perfect. I sprayed the inside of the pan with original Pam and it slid right out after cooling about 8 or 9 minutes. Thank you soo much for this recipe. It's recipes like this that makes this old single dad quite popular amongst my daughter's friends. I'll post a picture!

I tried to be open minded about trying this out. I didn't like the mayo mixed in the eggs. The only thing I did different was I used butter. I always use butter for everything. I'm not into margarines taste or consistency not to mention trans fat ones. I have been using water to mix eggs for about 14 years. Learned it on a cooking show and I've never used milk since. And those that put ranch in the eggs. That just doesn't sound good to me. But of course people put it on pizza too and swear by it. Anyways thanks for the recipe but I didn't like it sorry.

Very Good. I like this recipe. Of course as most cooks like to do is adjust a tad bit to what sounds good to themselves. I had to put some minced garlic, use a little less liquid smoke and just had to have BBQ sauce. But it's a nice recipe that most will like I'm sure. The meat comes out nice if done like this recipe suggests. One other thing is I like to shred the pork and then let it sit in the slow cooker juices for about a half hour or so to absorb more flavor of whatever you put in it.

In the treadition of Allrecipes I'll say that I liked the recipe but added to it for my own taste preferences. Needs 1 bell pepper chopped or sliced, 1 brown or yellow onion chopped or sliced, 1 or 2 cloves of garlic minced, a sprinkle of crushed red pepper. Made my own sauce, If you have a lot of sauce. One of my kids liked it on a hoagie smothered in sauce like open face then eats it with a fork and knife but not until lots of provolone melted on top nd then sprinkle some pamasean cheese.