This came out very tasty, but I did deviate from the recipe quite a bit. First, due to time constraints and my personal preference, I used the slow cooker as other reviewers had also recommended. I threw all ingredients in together except the vegetable oil, which I did not use, and the chili powder, which I realized too late that I did not have on hand. I used 98% fat-free cream of chicken soup in place of regular, and I used two large uncooked chicken breasts. I cooked on high for 3 ½ hours before taking the chicken out to cube. Since I was out of chili powder, I used Cajun seasoning and cooked for another 30 minutes. At this point it was still pretty soupy (probably due to the slow cooker), so I added a few handfuls of elbow macaroni for substance, a little butter for richness, and a sprinkle of instant potato flakes to thicken it up a bit more, then cooked for 10 more minutes. For dinner that night, it was just okay, but when I added a little shredded Cheddar cheese and reheated it for lunch the next day it was DELICIOUS!! Next time I will try it on the stove and follow the instructions exactly, just to see how it turns out. Thank you, Corwynn, for a great recipe.
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