I used 3 frozen chicken breasts, Beefy Onion soup mix, and cream of chicken & mushroom soup. I also added a can of drained corn, chives, onion, and garlic. I cooked it all on low for 5 hours. I then shredded the chicken and then I added the fat free cream cheese and let it get hot for 30 minutes. I served it over whole wheat egg noodles.

Reviewed On: Dec. 6, 2009

I doubled the cherries, but used canned cherry's in water (Oregon Brand). I used the cherry juice/water to pour on top after everything was added in. I also would use 3/4 cup flour instead of 1 because it is too much of a cakey taste with 1 cup flour. I also baked it for 40 minutes and it was perfectly golden.

Reviewed On: Nov. 22, 2009

Very easy and very good. I made it slightly healthier by using egg subsitute instead of egg yolks! I also used FF milk. It was a very good cake!

Reviewed On: Aug. 20, 2009