These were wonderful! I did decrease the tartar just a little to make them less tart and I also added some fresh grated nutmeg to the sugar/cinnamon mix. I made these once with all butter and once with the butter/shortening as written. I definitely prefer the butter/shortening mixture. Just be careful not to over cook them!

Reviewed On: Sep. 27, 2009

We absolutely LOVE this recipe!! Don't be turned off by the celery in the recipe - it blends in and you hardly even taste it. I have made this in a skillet and ate it right away and I have also made it in a skillet and then put it in a crockpot to simmer on low while we were gone for a few hours. Delicious!

Reviewed On: Sep. 27, 2009

I made this recipe as stated except for a few alterations to the spices. I added thyme and used garlic pepper instead of garlic powder. This was very good but still needed a little something. I think next time I make it, I may add some rosemary and saute the chicken instead of boiling it to give it some extra flavor. I did not find this to be too salty. My thought is that using low sodium ritz crackers may cut down on the salt some. When I ate leftovers of this, I poured some salsa over the top before reheating - very yummy!! We will definitely have this again!

Reviewed On: Sep. 27, 2009