Steve G

excellent, tasty easy recipe. I used tenders and Stove Top Stuffing chicken flavor (my favorite). Served with home-made mashed potatoes, Campbell's chicken gravy, and corn. Yum.

I liked it. My wife loved it! I thought it was a bit too lemony. I put all the ingredients in a 5 gallon freezer bag and shook it, then stuck it in the fridge for 2 hours. This is cleaner and easier than using bowls. I also used a big, deep cookie sheet for baking because my baking dishes can’ t go under the broiler. Then I poured the juices into a saucepan and stirred. (There wasn’t much to scrape off the baking sheet. It went well with steamed asparagus. I will make again, maybe for company.

4 stars because I just prefer BBQ sauce. The ribs were different and good, though. Went well with Bush's beans and corn.

This would be a 5 star, except it's not my kind of dish. I am more of a comfort food guy. The chicken was great. My Seasoning was only different in that I used Old Bay, which gave a nice subtle kick. I used broccoli, orange bell pepper, asparagus, white onion, and garlic basil flavored diced tomatoes. For my wife this was a 5 plus star, make-it-again-soon dish. I didn't use mushrooms, which she loves, but I can't eat. I know, I'm crazy, right? I added a photo. I will make again. I have to!

We loved it! I also read the reviews and used olive oil, rice vinegar, sesame oil, and mandarin oranges. Just taste the dressing while you make it. I added more rice vinegar and sesame oil, and we (2 people) ate enough for six. The chow mein noodles are a big plus in this salad. I also egg-dipped the chicken and used panko before frying. Kudos to the reviewer who suggested this. Make extra dressing, about one and a half times the amount the recipe calls for. I can't wait to make it again. Also, I used cashew pieces, (mostly whole cashews), instead of almonds. In my opinion, the cashews go much better with this excellent salad.

Excellent one-dish comfort meal. I used 1 1/2 big russets, celery and carrot per recipe, and half a head of cauliflower and broccoli, which I boiled with the carrot for 6 minutes with the potatoes, which i boiled for 20 minutes. I found smoked ham steaks at the market and diced them. I doubled the sauce, (very necessary), and tripled the milk. The roux was very thick, but worked well as it melted into the dish while baking. I used swiss and cheddar in the sauce. For topping I used crushed Texas Toast croutons. Yum. I added 2 photos.