Wonderful! I might try with the tortilla, never heard of that before but sounds good!

Reviewed On: Feb. 18, 2011

I made this dip and use focaccia and frozen Louis Kemp chunked crab meat instead and it's a huge hit! People always ask me to bring this dip to their party!

Reviewed On: Oct. 11, 2010

I have a better & quicker version if you like the SAME taste but easier! Ingredients: 3 Cups cooked [boiled] chicken-cubed, 1 can cream of potato soup, 1 can cream of celery soup, 1 can VegAll – drained, 1 small can drained mushrooms, ½ tsp thyme, ½ tsp pepper, ½ cup milk, 2 Pillsbury pie crusts. Directions: Cut each pie crust to size of 8 x 8 pan, Put one pie crust in bottom of pan, fill with above ingredients, mixed together., Put second crust on top, make slits in top crust – Bake @ 375 for 35 minutes or until Golden brown. Delicious!

Reviewed On: Dec. 20, 2008