Used light sour cream, reduced fat soup and thick bacon which was on hand. Husband loved this recipe. Microwaved the bacon slices one minute (1 slice for each chicken piece) before cooking, not quite enough time as I needed to zap it a bit at the end also. With regular bacon I think that would work okay though and that's probably what I will do again. Great flavor.

Reviewed On: Sep. 25, 2009

3 stars for ease of preparation, good for weeknight. Salty for us. Used 3 boneless skinless chicken breasts as that is what I had, and it was enough for the 3 of us. (We like sauce on our spaghetti; if I'd had 6 chicken pieces there would have been more "juice" to the sauce I'm sure.)Used reduced fat soup and cream cheese. I shredded the chicken before serving. We did add parmesan cheese on the top when plated. Served with vegetables. This may work for a longer time on low, rather than the 3 hours on high, for those who aren't home in the afternoon to start this for dinner. I'll post if I try it that way.

Reviewed On: May 28, 2009

Great light dessert for Memorial Day BBQ. Due to the diabetics in the family, made this with reduced fat cream cheese, sugar free pudding mix, 2% milk, sugar free Cool Whip, reduced fat vanilla wafers, and sugar free strawberry ice cream topping-which I didn't even know existed- and everyone thought this was wonderful. I can't imagine how even much better the full version as listed would be. I used the muffin tins for mini-pies. Creamy, not too sweet, not overtly cheesecake-y, it was a hit!

Reviewed On: May 25, 2009