"My family and I found this dish to be disappointing. Problem areas: It's quite bland and needs a lot more seasoning; the flour/spice mixture is insufficient for six chicken breasts, and using a plastic bag to coat the chicken creates a gooey mess very early on; the sauce is tasty and would help flavor the chicken but there isn't nearly enough of it..."

"This is a great way to use leftover chicken or turkey and leftover gravy, and is very versatile as you can use whatever veggies you like. I make biscuits frequently and found Ina's recipe to be very similar to the one I use; however, I normally use less salt. As one reviewer suggested, you can pat the dough out to the right size and lay it on top ""

"I watched Ina make this rice pudding, and then decided not to make it after reviewers complained that it was too soupy. I frequently make Poor Man's Pudding (from the "Utah State Fare" cookbook) which calls for 2/3's cup of uncooked rice and two quarts of milk or half & half, along with sugar and other ingredients. The milk does eventually get absorbed into the rice, but it needs to bake in a slow oven for 4 to 5 hours. I am skeptical that rice which is already cooked would be able to absorb so much liquid in so short a time, even allowing for it to thicken as it cools.

"This recipe is okay for what it is, but I wouldn't call it chili. It's really more of a chicken-vegetable soup.

"Sometimes it seems that Ina tries too hard to disguise the natural flavor of whatever she's cooking. I didn't pour the remaining marinade over the cooked fish and thought it was very good without all the extra soy sauce and mustard. Really, the key to this or any salmon recipe is to use very fresh fish. Salmon is an oily fish and can be pretty off-putting if it isn't super fresh.

"I love this recipe with a few minor changes. I find two lemons to be overpowering. I use half of one lemon cut in half, and easy on the salt. Instead of olive oil, which makes the whole thing a bit greasy, I pour about a cup of chicken broth into the bottom of the pan. It also makes more gravy. Temperature-wise, 375 degrees is plenty hot enough in my oven. I also leave the bird untrussed. Probably not as elegant, but I find that the joints cook more evenly. Thanks to Ina for such a simple, delicious, easy-to-prepare recipe! I make it frequently for my family.

"This recipe will make the gravy way too lemony! I reduced the amount of lemon to just a few slices and eliminated the juice and zest altogether. Try basting periodically with broth combined with a few tablespoons melted butter instead of using an entire stick. You can easily make your own broth with the giblets, the neck, a carrot, and some of the onion. Ovens vary. A 10-12 pound turkey takes three hours in my oven. Use a meat thermometer so you don't end up with a medium-rare bird.

"I made this for Thanksgiving at the behest of my mate. He liked it but I thought it was awful! Canned beans cooked in canned soup, topped with canned fried onion pieces... Yuck! Plus the French's onion pieces are loaded with trans fats. Maybe I'm just not a casserole lover, but I much prefer my veggies fresh, unembellished and healthful.