Brunch Lunch Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 7, 2014
Gonna try this tomorrow for my wife's breakfast...
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Reviewed: Sep. 20, 2009
I read all the other reviews first and after seeing most thought this was somewhat bland, I tried to add additional seasoning to make it a 5, but as you can see, I thought it was worth less than the 4 stars most others gave it. I used an artisian rye bread and after tossing the bread, along with the onions in the melted butter, transferred it all to a 9x13 and baked it for about 12 minutes. The spices I added to doctor it up a bit were: 1-1 1/2 tsp garlic powder, a pinch of cayenne pepper, a pinch of Durkee Grill Creations Kansas City Style Chicken Seasoning. I also didn't have a full cup of shredded cheddar so I used a mixture of cheddar, swiss, a small block of Velveeta I had left over and some pepper jack (again thinking that would spice things up a bit). It smelled good and looked good, but was just so so at best. Will likely not make again.
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Photo by Tonja Grothe

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2008
My husband and I liked this dish. My 8 year old loved it, while my 11 and 6 year old thought the carrots were "weird" and asked me to leave them out next time...BUT-they all cleaned their plate! I think the carrots add nice texture and color. I had some croutons to get rid of so I used them instead of the bread cubes. I just added a little water to soften them when tossing with butter.
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Reviewed: Aug. 9, 2006
This was good. I suggest using a flavored bread - I used Rosemary Olive Bread for the bread cubes. It gave it an extra flavor boost. Also, I added onion.
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Reviewed: Jan. 3, 2004
The Best Recipie for Morning Or Brunch!
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Reviewed: Nov. 9, 2002
I made this for my lunch group at work. Everyone thought it was very tasty. The next time I make it I will put more chicken in as I forgot it was there because I couldn't taste it. Other than that, It's worth trying:)
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Reviewed: Sep. 30, 2001
Did not care for this one at all.
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