I used this basic recipe to create my own version, and am very grateful I stumbled upon it. :) I would say to anyone considering this recipe, there are a few changes you might make depending on your taste. First, SEASON your chicken and vegetable mixture. Without some salt and poultry seasoning, it tastes very bland. I also often add some basil, garlic and fresh pepper. Also, FROZEN vegetables are the norm in my household, I can't stand canned. I use a mixture of peas, carrots and sweet corn. I use ONE can of soup and about a cup of milk. Sometimes I use rotisserie chicken, if I find one at sale at the supermarket. Also, I use frozen pie crusts and it works just as well. It's a very versatile recipe, and you can change it just about any way you want it.

Reviewed On: Jan. 25, 2012

I wish the directions had been more specific regarding the crushed pineapple and the topping. I made 3 different pans of 12 (I doubled the recipe). The first time, I filled the muffin cups just over half full. I added a scant tablespoon of pineapple and a scant tablespoon of topping. That was not nearly enough! So the next batch, I added a HEAPING tablespoon of pineapple and then of topping. Still, I wasn't really satisfied. For the third batch, I mixed the rest of the pineapple (and I ended up needing more than called for) in the batter, filled the cups 2/3 full and added almost 2 tablespoons of topping. These were PERFECT, absolutely perfect. Unlike the first two batches, the muffin was MOIST, and I could taste the pineapple. The topping was perfect at that amount. I would definitely recommend using more pineapple and adding it straight to the batter.

Reviewed On: Jul. 14, 2011

Kept the recipe exactly the same, except I mixed the chips IN to the batter, and doubled it to make a 13x9" pan. Very tasty. I don't know if it's the BEST I've ever tasted, but it's close. And extra points for being so simple. I love recipes that don't require my mixer!

Reviewed On: Jun. 16, 2011