Yes - this is an excellent recipe. It is almost exactly like the recipe at L_ _g H_ _n Steakhouse. I used to cook for Toyota and it was a much requested dish.

Reviewed On: Sep. 21, 2011

I have used this topping recipe on several different kinds of fish - it works well with tilapia because tilapia can overcook easily and this topping protects the fish as well as adding a moisturizing factor to it - so the fish will hold well. It is also very good on salmon as it helps balance the "fishy" taste - and adds a bit of brightness to the overall taste. I like to zest the lemon and sprinkle a bit of it over the topping when it comes out of the oven for presentation. I've used this in several restaurants and it's always been a house favorite.

Reviewed On: Jan. 7, 2011

I gave this recipe 4 stars but with a few changes it is a 5. I am the kitchen manager for a rescue mission and have to feed alot of people on a small budget. And this dish is definetly a low cost meal that delivers big results. Here are the changes I made - first I sauteed together chopped onions, celery & carrots - which is called a mirepoix. Then I added the flour and then milk with some chicken stock. To this I added additional seasoning - garlic powder, thyme, rosemary, and sage. Then I added canned vegetables and canned chicken. Of course fresh would be better - but I use what comes in the back door - so we get alot of canned items. The consistency is like thick gravy. Then I poured this mixture into my pans. I have a bakery mix that is much like Bisquick I used to make the biscuit mixture. In reading the other reviews I noticed that the same issue kept coming up - the biscuits were done on top but still gooey/runny on the bottom. So I made my biscuit mixture a little on the "sloppy" side - not runny like pancake batter - and not doughy like biscuit dough - but somewhere in the middle- "gloppy". Then I spooned the biscuit batter on top of the chicken mixture in spoonfuls that left about a inch space around the "glop" as the glop will rise and expand as it cooks. It is important to leave a little room around your glops as this allows the biscuits to cook through. I got sloppy with my glops on the last pan and put them too close together and they didn't cook all the way th

Reviewed On: Apr. 27, 2009