AWSOME!!! Such a good, inexpensive meal! I did not have a problem with them sticking together, I used the suggestion of using olive oil on my hands, great idea! I will make them and freeze for lunch!

This was pretty good. I can't say that I was wowed by it, but it was certainly tasty enough for me to want more. I'll surely make it again. I think it might be even better if the chicken were pounded thin and then fried. (Let's face it, w/ all that butter in this recipe it really doesn't matter if it's baked or fried). Unfortunalty, I hate pounding chicken, so I'll leave that to someone who doesn't mind the effort. :)

I followed other reviewers & my suggestions -thanks! Doubled heavy duty foil cut large enough to enfold each large potato & gave each foil square a hit of butter-flavored cooking spray. Sliced large potatos not quite through, drizzed a bit of EV olive oil, with finger over opening-a splash of white wine, sprinkled into each slit & exterior of potato w/garlic powder, seasoned salt, milled pepper, basil, stuffed each slit w/thin sliced red onion, sprinkled all w/real shredded cheddar cheese, wrapped regular uncooked bacon around exterior. With doubled foil, I made an upside-down tent around potato, brought both ends together and folded down from the top, leaving a little air space for expansion, then folded in each end [to avoid leakage]. Flipped each halfway through the grilling time. Very good!

I give 5 stars for the amazing idea of using a crockpot. The 1st time I made it I followed the recipe [other than subst. sweet italian sausage] as written & didn't like the consistency of the noodles, but the kids liked it so I kept my mouth shut! 2nd time I followed other reviewers suggestions & my own the night before: in scant olive oil sauteed onions, garlic, about 6 big leaves fresh basil, small handful of Italian Seasoning, 1-2 lbs. bulk sweet italian sausage- chopping sausage into large chunks while cooking rather than crumbling, & 1 lb. hamburger, deglazed w/some Vermouth, mixed all with 1 Newman's jar sauce & the remainder of about 1 C. Vermouth. I had a quart of normal ricotta& used normal [not precooked] lazagna noodles. Lined the crockpot [Reynolds Slow Cooker Liners], started with about 1 C. 2nd jar of Newman's undoctored sauce in bottom, layer of noodles, layer of ricotta, layer my doctored meat/sauce mixture, layer fresh mozzerella, all the way to the top, then poured all the leftover sauce. I ended up using 3/4 of the quart of ricotta & 3/4 of a pound of mozzerella altogether. Left in refrigerator overnight, next day cooked 3 hours on high, then took to a party, put on low about 1 1/2 hour due to circumstances- I was afraid it would overcook; however, it came out perfect- a big hit.

My first attempt at making lentils. I added a can of diced tomatoes, and chili powder along with the cumin, served it over jasmine rice. Yummy and filling.

I have been making this recipe forever. It is always requested by others at gatherings. I season thawed brocolli with salt, pepper, and garlic powder and use a 13 x 9 pan on a doubled recipe. It has never been dry as some others stated.

This was really good -- and I didn't even have cream, which would really have made it outstanding. Just the right amount of chicken, wine, garlic and cream flavors. Terrific over rice. A few notes: I don't think this really takes 45 minutes to simmer, especially if you add warm broth. Also, if you too don't have cream, I used 2% milk with corn starch and it worked fine. My kids both liked this.

I made this recipe for Thanksgiving, using some fresh pumpkin I'd prepared and frozen earlier in the fall. I doubled the recipe and ended up with one deep-dish pumpkin pie and one regular nine-inch pie. They were fantastic, and everyone loved them! I was happy to have a pie to keep at home too. Changes: I used one tablespoon of pumpkin pie spice per pie, and also added an extra half cup or so of pumpkin just so it wouldn't go to waste. Very, very yummy pies, with a nice texture and great flavor. Thanks!

I made pumpkin bread from this site, 2 loaves. I liked it, was not a big hit tho at thanksgiving, too high brow for my meat and potatoes bunch! Great idea!

Made this thanksgiving morning, oven rack was to close to heating element, I think, soggy on the bottom and dried out on top. Most wouldn't touch it. I liked how easy it was, next time I might stir it half way thru.

Super easy. I should have read reviews carefully, definately needs something, herbs, salt. Will try again.

I have always made my gravy the oldfashioned way, and havent ever had a complaint. But I wanted something just a tad differnt this year - and found it, adding the soup was a wonderful idea! silky smooth! the soup was salty enough though so I didnt add seasoned salt, just added a bit more poultry seasoning (Bell's Poultry Seasoning is the best!) Thank you JMOR777 for a Great gravy :)