Some more tips: Creole and Cajun seasoning are the same thing, I believe. I use a brand called Tony's which is great on lots of things. I like to sprinkle about half the chili powder directly on the chicken as I'm browning it. You can experiment with the veggies. I use frozen green beans. I also like to add a can of mushrooms and about 6oz. frozen spinach, but that's not for everyone. Finally, for anyone doing South Beach, this is Phase 1 friendly if you omit the rice. For Phase 2, use brown or wild rice.

Reviewed On: Mar. 21, 2005

This recipe is really good and easy, and you can even make it with cheap sandwich bread if that's all you have on hand. The key to this recipe is not to soak the bread too much. Put your slice in the mixing bowl, flip it right over, and then put it on the griddle. I experimented with soaking the bread more, and it ends up being soggy and undercooked.

Reviewed On: Jun. 19, 2004

Take note! If you're mixing and mixing and your mix is still a bit soupy, put the bowl in the freezer for 10-15 minutes. Then take it out and start mixing again, and it will firm up fast! I found this out by accident and it saved the day. The pie was smooth and rich, a hit for any french silk fan!

Reviewed On: Sep. 9, 2003