Deb Kacher

Another hit from Chef John! I didn't have cucumbers so I added some sweet banana peppers and a yum-yum pepper. Easy to make albeit a bit time consuming. Thanks for another great recipe!!!

I halved the recipe and had to use a can of diced tomatoes because I had no fresh. I included the juice from the can, and I will omit that next time. I also used my mandoline and I made them too thin. In the end, my dish had too much liquid (after 1:45 on convection roast at 400), and the potatoes were like mashed, but the flavor was ON POINT. I'm going to take the leftovers and pan fry them! I'll make again, and if I don't have fresh maters, I'll use a can again and omit the juice. Great recipe!

Delicious flavor! I used fresh spinach and sauteed it prior to adding to the mix because I didn't have frozen. I also added some red onions while cooking the chicken. Really easy and yummy.

I followed ANADAMABAKER's advise and cooked bacon in a cast iron skillet. Removed the bacon and cooked the chicken (seasoned with salt, pepper, garlic powder, and Thyme)until browned. Removed the chicken and added mushrooms and some diced onion. After browning, I reduced heat and added garlic and then deglazed with a little wine. After wine was cooked off, added about 2 tablespoons of flour and cooked for a couple minutes before adding the cream. After the mixture thickened a bit, I added the chicken and bacon (tore into bits) back in and simmered for about 10 minutes. Served with garlic pasta, and used some pasta water to loosen my sauce. Flavor was quite lovely and chicken was tender.

Fantastic recipe - I was worried about the vinegar and brown sugar, but that with the beer takes this chili all the way into flavor town! I did saute a few seeded jalapenos and a poblano with the meat. To add additional flavor dimension, I added two packets of concentrated liquid beef stock. This will be our go to chili recipe forever. Thanks so much!

Delicious! I love the flavor of the chicken mixed with the soup and sour cream. I seared my breasts on one side for 6 minutes (seasoned first with cumin, garlic powder, salt, and chili powder, then flipped them, added 3/4 cup chicken stock, and covered for 7 minutes, then shredded. Mixed the shredded chicken with the soup/sour cream mix and added one packet of taco seasoning. For the "salsa", I only had one little can (4 oz.) of green salsa, so I mixed that with a 14 oz. can of drained petit diced tomatoes with green chilis, a 4 oz. can of green chiles, a diced purple onion, a cup or 2 of frozen corn, and a 3 oz. can of drained black olives. It was NOT runny, and absolutely delicious. I was low on cheese. All I had was an 8 oz. block of Irish cheddar, so I grated that for the top and used deluxe American cheese slices for my inner layer of cheese. I didn't have any soft tortillas, so I broke up some hard corn tostadas for the bottom and used tortilla chips for the middle layer. Baked according to directions but only covered for the first half. Hubbs is picky with this kind of casserole, and he LOVED it. I did too! Thanks for a great recipe!!! It's very adaptable. I would've added some black beans, but Hubbs doesn't like them. I will definitely make this again.