This was my first experience with butternut squash and I am so glad I picked this recipe. The only changes I made were as follows: roasted the squash because peeling seemed too dangerous, used only 3/4 cup of cheese, used whole wheat crackers, and left off the butter on top. Still turned out great!

Reviewed On: Oct. 14, 2008

So good! My variations are as follows: I forgot to add any liquid, so I just tossed all the initial ingredients around to coat chicken. Cooked for 8 hours on low then shredded chicken and added biscuits (rolled out a bit and cut into strips) and 2 cups defrosted mixed frozen veggies. Cooked for 2 hours on high. We repeat just like this!

Reviewed On: Sep. 18, 2008

So tasty! Mine made 24 large muffins (they overflowed ... oops!) and 14 mini muffins. So glad I didn't halve the recipe!

Reviewed On: Sep. 15, 2008