I am so glad I now have a tuna casserole recipe I really like!
Only changes I made were to use frozen peas and carrots instead of just the peas, and the chips on top were Cheddar and Sour Cream flavor. This was delicious! I was shocked that the 2 cans of soup was just right. I feel it would have been too watery with milk added. For a 2nd try I think I would add a little pepper!
I was looking for a mild yet flavorful chicken dish to serve my rather picky 2-year old, who has been rejecting most foods that aren't made of ground beef. However, this was a hit! I only put 1/4 cup of chopped red onion with 3 tbsp margarine into the cornbread mix (which was Jiffy, as others used). For the chicken meat, I microwaved 3 chicken breast halves, which probably made closer to 3 cups of chicken meat. I also used 2 eggs, a whole can of chiles and probably only put a 1/2 cup of Monterey Jack on top. For the mushrooms, used a can of Pieces and Stems. So, it was meatier, not soupy/side-dishy. I am definitely making this again! We had broccoli on the side, which tasted good with the chicken.
I'm surprised at all the positive reviews for this recipe. It was okay, but not very flavorful. I tasted the fat and dairy from the sour cream and cream cheese more than anything. I felt it was very heavy and drowned out any flavor that could have been present in the chicken or soup. The crackers became soggy and did not add texture to the casserole. I added canned mushrooms, tarragon, poultry seasoning and pepper, and that didn't help matters. I agree that this is a very fatty dish. It was very easy to make, but I don't think I'll make this again.
I like this recipe, it's very attractive and colorful to eat, but it's very mild in both taste and texture. I've made this three times. Mashing the carrots would go faster if you had a food mill. I added cooked frozen green beans to the burger mixture for texture. Next time, I would cook the hamburger with seasoning, such as a seasoned salt and pepper, as well as add some Worcestershire sauce to the ketchup and broth. I used chicken broth the last time I made it and this didn't seem to be a noticeable change from beef broth. I also used Monterey Jack the last time instead of Cheddar on and in the potatoes, and that tasted good too. I'll be making this again, but will try to add more flavor.
This was a horrible recipe. The pork chops were incredibly dry (despite merely searing the pork to avoid overcooking), the stuffing spongy and the apple juice overly sweet. This was an embarrassment to serve, especially when pork chops are normally my "specialty." I had doubts when I read the recipe and the results confirmed them.
If I made this again, I'd sear the chops, add the apples, liquid and flavoring (while making the liquid half wine and half apple juice), bring it to a boil, then let it simmer for 20 minutes or so. THEN, once the chops were cooked, I'd remove them, and cook the stuffing mix in the liquid.
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