I do not write many reviews but this one is a keeper. I did not change too much of this recipe but I tenderize the meet and cooked in a pan on a high heat for about 2 min a side and flipped it many times to give it a good crispy outside and not to burn it. Keep basting the chicken every time you flip it over until all of the sauce is gone. Everyone has loved the sauce so make plenty.

Reviewed On: Jul. 9, 2008

This is a great pie but you have to mix it for that full 5 min for every egg!

Reviewed On: Apr. 4, 2007

So I have now made this recipe now three times and I do know that it does say Dip but the second time I made this as a dip people started to just eat it with a spoon. So this time I made it as a pasta sauces but I did make some changes. I change the bechamel sauce for sundried tomato alfredo sauce I used two jars this time instead of one that I use for the dip. I also have used fresh spinach and frozen about half and half, finely cut the fresh and drain most of the water out of the frozen spinach like what has been said before. When adding the cheeses I like to pour the graded cheese slowly and keep stirring until all of the cheese is in, then let it simmer being careful not to burn it but to melt all the cheeses into the sauce. i will next time put some chicken or shrimp to it. I know this is a dip recipe but it can work and everyone enjoyed it, have fun and enjoy cooking

Reviewed On: Mar. 17, 2007