I've made this MANY times adding the rotel tomatos AND I add one large chopped vidalia onioned that I glazed first, its wonderful. I also shred the chicken breast to make it easier to spread even in the pan. Frito's work well if you don't like tortilla chips, I've used both in the past and everyone still likes it.

Reduced the butter, cooled the sauce before adding the cheese as suggested by others and everything worked out perfect. I did cut my meat into bite sized chunks before cooking, this looked excellent on the plate! (Tasted pretty darned good too!)

This is very good, I use it on any turkey or chicken... haven't tried it on pork yet.

These came out a little moist but I think maybe they're supposed to be that way. After zesting my lemon, I heat it up before squeezing the juice out, get more juice that way, might be why I was a little moist but the bars were fantastic. Next time will try adding a few extra cookies to "dry" it up a bit.

This was really pretty good. I am not a big egg person but this I would eat again. I'd bought the wrong type of sausage... so I figured I'd just squeeze it out of the casing to brown, then when I went to do that I found out it was PRECOOKED! Not a problem at all. I just popped the precooked (beef) sausage into my Ultimate Chopper and gave it a few zaps, saved a ton of time and mess! I had this thing whipped together in just a few minutes. I did increase the bread to 8 slices, cheese to 3 cups and reduced the milk to 1 cup...didn't want to take any chances of anything being "runny or slimey". Added a chopped onion according to other suggestions. The 8 slices of bread may have been a bit much for some... it was pretty thick but I think I'll stick with it as it turned out so well. Nothing worse than slimey eggs! Oh and I had put this in my lazagna pan, so cut the servings the way I would a lazagna. The left overs I wrapped in the Press-n-Seal wrap in single serving sizes and put them in the freezer. The next morning we just popped one in the microwave for 1 minute, turned out just as good as the first day. Would be good to do a pan of this up and cut the whole thing up in single serve slices to freeze for those need a good breakfast quick mornings.

I read the other two reviews, one fantastic, one poor, so decided to try this for myself and give it to my unsuspecting husband and 18 year old son. They loved it. My son said it "kinda" tasted "something like coconut". I did end up warning my husband so I could see the look on his face, he was itching to try it. We ate it cold, not sure how it would have tasted warm. I did not have too much liquid. The other user may have not drained the sauerkraut well enough... I did follow the first reviewers advice and added some cinnamon, that killed the sauerkraut smell right away. Once I drained the sauerkraut, I put it in my food chopper for a few seconds and then redrained it. This was perfect for one pie, I had to bake it 45 minutes but I don't know if its because I am high altitude. This really is a fantastic pie, now I'm on the look out for more pies that seem off the wall! Next time I make it, I'm going to try nutmeg and see how that goes. Thinking about some sort of light nut to try in it too. I am going to try this with splenda now that I've tried it with sugar just to see if it turns out as well. If you make this during the day and no one sees the sauerkraut can in the trash, no one would guess that this has sauerkraut in it, especially since the cinnamon addes such a pleasant scent.