Love this! Such a simple and delicious recipe. Sometimes I add 1/2 bag of shredded carrots to give it a little extra flavor and color.

I really liked this dip, but I changed the amounts of the ingredients used. I used (3) small chicken breasts, (2) packages of cream cheese, 1/2 of the Buffalo sauce (I used Frank's), 1/2 of the Blue Cheese dressing (I also poured in about 1/2 cup of Ranch dressing) and did not add any butter. I was sure to remove any fat from the chicken breast and I also rinsed them to avoid getting any of the greasiness that many complained of. I did not layer the dip, instead, I used a hand mixer to mix the cream cheese and wet ingredients until smooth and then stirred in the chicken. I made this ahead of time and stored in the fridge for about 2 hours before cooking. It turned out nice and creamy. I served with Fritos Scoops. Lots of compliments on this one !!!

Like other reviewers, I thought that this made a great base recipe, but I wanted to "kick it up" a bit. I used chopped up green onion instead of a regular onion, I added 1 tbls of Old Bay seasoning, 1 tbls horseradish, a few squirts of lemon and about 3/4 c of cheddar cheese. Before baking, I sprinkled with more Old Bay seasoning to give it some color. Right before it was done baking, I put the oven on "Broil" just long enough to get it nice and bubbly, with golden brown edges- Yum!

Very good- always a crowd pleaser! I substitute the regular sausage with mexican chirizo sausage; which gives it an bold, authentic mexican flavor.

This was very, very good! I did not heat the sauce (felt it was not necessary), and I did not have any Italian seasoning, so I used Italian salad dressing (I've always used plain ricotta in recipes, so the Italian seasoning was a great idea to add flavor-thanks for the useful tip!). Also, I mixed the Basil in the ricotta cheese instead of in the sauce.

This was a tasty and easy meal to make. I used a can of carrots and peas, and a prepared box of frozen broccoli with cheese sauce that you would find in the freezer section. I used one of the reviewer's suggestions and pre-cooked the pie shell (which I bought pre-made) for about 5 minutes before filling. I found that this made enough filling for almost (2) deep-dish pies (I did add an extra chicken breast as well), so I had some leftovers which I put in the freezer and will hopefully be able to use in the future.

This recipe tasted good, my only reservation is that when you remove it from the baking dish it "falls" and looks a bit sloppy when served. I added some chili powder, paprika, salt & pepper to give it some extra flavor. I liked one of the reviewer's ideas to add black beans (I will do that when I make it again) And, as another reviewer mentioned, you only use about 1/2 of the enchilada sauce to dip, so I did drizzle some of the extra sauce in between layeres. I also sprinkled some Mexican style cheese on top before baking. I served it with some chopped green onions and black olives.

My husband and I loved this recipe. We made Shish Tawook Sandwiches by spreading the garlic sauce over a warm pita, then adding the prepared chicken, along with sliced onions and thin pickle slices (as served in one of our favorite restaurants). Very Good !!!