This recipe is wonderfully simple and delicious. I, too, used a plastic zip bag into which I poured a package of Old El Paso cheesy taco seasoning. I used 6 boneless skinless chicken thighs and most of a bottle of Pace mild chunky salsa. Otherwise I followed the recipe as written. I'll be making this one regularly.

Reviewed On: May 18, 2009

Our church ladies used this recipe with the turkey leftover from our whole church Thanksgiving Dinner. We served it at our December birthdays and anniversaries celebration, and it was quite a hit. Most who weren't involved in the kitchen work found it difficult to believe it was Thanksgiving's leftovers. We substituted chicken broth for the evaporated milk and used a four cheese blend rather than just Swiss cheese. Although the original recipe is for 3 large casseroles which worked fine for serving our church, it is easily scaled down to a single casserole. If you are responsible for feeding a large group, this is a recipe worth trying.

Reviewed On: Feb. 24, 2009

I've made this twice now. The first time I used a pork shoulder roast and followed the recipe pretty faithfully. This time I used a pork loin and crushed pineapple. I also opted to cook it in my slow cooker and used my temperature probe to determine when it was done. This makes a very moist and tender dish. The tomato/pineapple sauce makes great gravy, too.

Reviewed On: Feb. 23, 2009