"One of my favorite ways to grill chicken. It's also the most cost effective to buy a whole fryer than it already cut up. Plus it is great for those who like both dark and white meat. Google how to butterfly your chicken if you don't know how. It's super easy!"

"To counteract the bland flavor most reviewers referred to...we added some balsamic vinegar as a dressing. It added the right amount of tang to the food!

Great summer time dish!!!"

"To counteract the bland flavor most reviewers referred to...we added some balsamic vinegar as a dressing. It added the right amount of tang to the food!"

"My friends and family are in LOVE with this glaze! When I tell them what's in the glaze, they are shocked how much chili pepper flakes I use (I put a little more than called...I like it spicy!). A tried and true repeat at my house. No ham is allowed to be cooked unless it has the Neelys glaze on it! Kudos for a great recipe!!"

"Good winter casserole...fully of comforting carbs!"

"We substituted slivered almonds for the pine nuts. It was super yummy!"

"This is a summer staple at our house! I add Kalamata Olives halves to the salad! Amazing!"

"My family LOVES Ruebens and this is a great twist!

I upped the butter and flour to 5 tablespoons and the milk to about 2-1/4 to 2-1/2 cups. Kinda eyeball it. The original recipe didn't make enough sauce to cover all noodles.

We also didn't use the Gruyere. We just did 1.5 cups of Swiss and 1.5 of Mild Cheddar.

We like the dish meaty, so we had the deli cut 1 slice of corned beef about 1/2" thick and then I cubed it.

Lastly, the broiler doesn't heat the dish thoroughly. So couple hints, after you cut the meat, let it sit and come to room temp. Then when you drain the noodles throw the meat and kraut into the bottom of the hot pot then throw the hot noodles on top.

I would recommend baking the dish covered for a little while and then doing the broiler. I can't recommend a time/temp since I haven't done it yet. Just made this dish for the 2nd time this weekend.