This cake is wonderfully moist and delicious. The first time I made it with only 2 cake pans which meant it did need to bake a bit longer than stated. I also used a large tub of cool whip instead of the whipping cream and it didn't get as firm as I would have liked but still tasted great. There was plenty of frosting even though I frosted the whole cake. Since I had so much leftover, I made a second cake in a a 9x13 pan which tasted just as good as the layer cake. Everyone who tasted it loved it!

Reviewed On: May 17, 2009

I browned the chicken and then added everything to that pan to mix before placing in a baking dish. I also added some frozen corn but only used one can of mushroom soup and did not use all the cheese recommended to try and reduce the amount of fat. It was easy and turned out great.

Reviewed On: Jan. 15, 2009

This recipe is exactly like what my mother used to make. Instead of rolling out the dough, I make them into thumbprint cookies which is so much easier. I always double the amount because there is no way you can get 60 cookies out of the original recipe. They are wonderful!

Reviewed On: Dec. 25, 2008