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This was soooo good!! I had two cups of left over chicken broth in the fridge, so used this instead of water. Took the lid off the pot for the last 5-6 minutes to thicken up the sauce. Thanks for another great recipe!!
Whole family loved it including MIL. Next time I will double the meat just a personal preference. Thanks for sharing.
This was a perfectly nice, easy, tasty meal that came together in the amount of time promised. Looking for gourmet? Keep looking, but if you want a stick to your ribs tasty, fast meal this checks all of the boxes. I read the reviews and reduced the liquid - I used used chicken stock. As a cheese lover I didn't really understand the comments about leaving out the cheese but frankly it would taste just fine without. Definitely a keeper recipe for rushed evenings.
Really, really enjoyed this. Can't truly rate it because I decided to make it in the oven. Potatoes in first, then everything else after 20mins. I loved the texture and flavor of roasting this one.
What a flavorful and tasty traditional recipe. Loved cooking a recipe from my polish heritage. It was a big hit with my family.
Made this dinner tonight for my family of 5! Followed the recipe with a few minor adjustments due to taste and it was a big hit! Great recipe, easy to follow and easy to make which just makes the whole meal even better! Thanks, MizzNezz, for sharing!!
Great recipe and easy to do. My partner loved it as well. I think I will do what some of the other reviews suggested and experiment with different cheeses next time. Thanks for posting this.
Very good!! I took the advice of some others and only used about 1/2 cup of chicken broth and after the potatoes were almost cooked, I took the cover off and let the rest of the broth cook off before I added the cheese. Thanks Mizz
Made this today and wow, it was great. I used italian turkey sausage and added some jalapeno pepper since we like "hot" food. I will be making this again soon. Many thanks
Definately a yummy recipe. I do wish there was a more specific measurement on the potatoes, as they can really vary in size. I used 3 large russets and that seemed like plenty to me. Also when it was finished there was still a lot of water in the bottom of the skillet which I drained off. Next time I will use less. I left the skins on the potatoes, subbed in a Mediterranean Herb Chedder that we had and served with fried eggs and toast for a breakfasty type supper.