Used this recipe several times now. DH loves it. I follow all except: 1. I use left over taco seasoning instead of chili powder. I do not sautee the onions with it. Instead, I add it to the cream of chicken/sour cream mix directly. 2. I shred the chicken using a food processor (the slicing made with light push down pressure.) 3. I sautee garlic with the onions and do not add chili. 4. I butter the baking pan and add a small amt of sauce under each enchilada only to prevent stickage, but also to have the max amt of sauce (I stir the sour cream/cream of chicken sauce together with the chicken right in the onion pan until I get the right consistency that we like :)
Everybody loved it! I followed Redhotnubian's recipe (w/the worchester sauce & sauteeing onions, tons of garlic) under the most helpful critical reviews & then Kayleigh111387's sauce recipe also under the most critical reviews since my husband loves barbque sauce. I added onion salt, and pepper. I made an entire loaf last night and it's almost gone today between only by husband, me, & my visiting Grandmother. With an extra person it would have been gone the same night. Delicious!
Was looking around AR.com to find a recipe that didn't have stock from scratch-- who has the time? So, I finally found this one where I used canned chicken & Veggie Broth and it was perfect! Followed it to a T except: I also sauteed the carrots with the onion and celery-- it helped soften them. I also added lots of garlic & sauteed that, too. I waited til the onions were translucent and then threw in the broth. Cooked it over 20 mins (I like my veggies soft, like the canned version) and added a 1 cup of water to compensate for evaporation. I was worried that it would water down the broth but it didn't at all. I ran out of chicken broth (used 4 cans instead of 5 total) so that extra cup of water was needed. Instead of noodles I cooked matzoh balls in a separate pot since I like those better. Added the balls (already fully cooked) right before serving. Perfectly delicious! Too Jays matzoh ball soup can eat it's heart out!
I did exactly what the recipe said and it turned out well. I listened to a few user reviews and put some water at the bottom of the plate while microwaving. I poked it with a fork and cooked a large russet on one side for 5 mins and flipped it and cooked it for another 2 mins. I then salted it, put cheese on it then microwaved it for a min, and then put sour cream and crushed bacon on top. Yummy.
My husband went crazy over this recipe! Like the other users, I added 1 tsp of vanilla, 1/2 more of flour and 1/4 cup or so of peanut butter. I also baked it at a lower temperature (350) for 10 minutes and they came out perfectly. There are never any leftovers with this one! I haven't tried pressing them in sugar like some of the other users before baking, so I may give it a try next time around!
P.S. I also used aluminum foil greased in the shape of a circle at the bottom of the pan b/c I didn't have wax paper and I wanted the cake to just pop out on the bottom. Very happy I did so because they plopped out just fine.
Very delicious casserole. Here's a tip-- use a pot instead of any size bowl and a cup of sour cream. I used the biggest bowl I have in the house and it was barely enough to mix together. I sauteed onions and garlic and mixed that in with a can of cream of chicken and a can of cream of mushroom (woulda went mushroom all the way but that's all I had on hand.) After reading some reviews I heard it got a bit dry in the oven so I added a cup of sour cream-- boy, am I glad I did! Perfect consistency still after several reheats, even microwaved. For the topping, I used Ritz Crackers in the food processor with a bit of butter and some Parmesan. It was better the next day!!!
Really great meatballs. I didn't add the hot sauce and added about half the red pepper (a packet from the pizza hut package)and it gave it flavor without the spicy punch. Otherwise cooked exactly as is (I double the recipe or else it would be gone immediately) and everyone goes crazy over it. Bravo!
I used this recipe many times for both chicken and turkey. Last time I roasted a chicken I used a very popular roasted chicken recipe on this site and I wish I used this one! I always sub out the Rosemary for the different types of Italian seasoning I have laying around. It's delicious under the skin either way!
Surprised this was so good. I am constantly looking for creative ways to cook chicken because it is cheaper and healthier than red meat. I used to large chicken breasts and cooked on high for 3.5 hours. I was worried that it would be soggy as some other reviewers commented but it wasn't at all after mashing/shredding. Gave it 4 stars because I added onion and then garlic half way through the cooking time. Going on the regular dinner rotation!
