I wish I could rate this with 10 STARS! This is THE BEST chicken salad ever. I served it on little Pepperidge Farm rolls and my guests loved them. I probably added more curry than the recipe because I like the flavor so test it as you are mixing it and put in your desired amount. If you are in a hurry, buy a cooked chicken from the grocery store and shred it for a fast/easy way to make this.

Reviewed On: Jun. 26, 2008

Easy recipe and kids love it! I made this for a friend who had just gotten out of the hospital. She freezed it and cooked it later and her kids said it was amazing. Be creative with the recipe - you can't mess it up. I used whole wheat spiral pasta and cream of mushroom soup in mine. I also stir in some frozen peas because I like the color and the flavor. Enjoy!

Reviewed On: Jun. 26, 2008

Delicious but you MUST DOUBLE THE SAUCE! This is a fabulous recipe but the sauce is only enough for one pie so make sure you double it. Here are a few tips for the recipe. 1. Make sure that you follow the instructions for baking the pie crust and let it cool completely. 2. I like to cut my strawberrys into halfs and quarters so that the pie shell is stuffed with strawberrys. Also make sure that all of the strawberrys on top are face up for a nice presentation. 3. This is the most important - you must let the sauce cool completely before pouring on the pie - otherwise you cook the strawberrys. So, I try to stir out the steam and then I put the pan in the fridge and stir every 5-10 minutes until it is almost starting to gel. Then I put it on the pie. Also, you need to allow the pie to be in the fridge AT LEAST 5 hours before serving so the sauce can gel. Serve with cool whip and enjoy!

Reviewed On: May 5, 2008