This was really good and really easy. I used only 3 cups of milk, per the comments of others, but next time I'll use the full 4 cups (my pan was plenty deep). I also used 160z light cool whip. I took this to an Army Christmas party and apparently it was a hit because the pan got cleaned out. I will definitely make this again, probably sooner rather than later.

Reviewed On: Dec. 12, 2011

This dish was very good! I made some substitutions based on what I had on hand - 1 can of chick peas instead of chili beans, 1 can of stewed tomatoes instead of tomato sauce, 1 cup chicken broth instead of beer, 1 can of Rotel, 2 packages of taco seasoning and like 5-6 chicken breasts. Mine turned out really meaty and was perfectly seasoned. I cooked on low for 6 hours because I was way from home. After shredding the chicken I cooked for 1 hour on low. We didn't eat it until the next day and MMMMM! I put half away in the freezer for another time and I can't wait.

Reviewed On: Oct. 16, 2011

This is by far the most flavorful tuna salad I have ever made. I only had a 5oz can of tuna so I tried to scale back the rest of the ingredients. I used only 2 TBSP of mayo to save a few calories, omitted the dill weed because I didn't have any, and I added a hard boiled egg. This was delicious and I will definitely make again. I may even try this with chicken.

Reviewed On: Jul. 7, 2011