Reviewed: Apr. 10, 2012

so easy to make. i switched out some ingredients but my bf still loved it. i would cook again for sure!

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nchops

Reviewed: Jan. 1, 2012

Great recipe-my friends and family including a picky husband really liked this.

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Reviewer:

LinH

Cooking Level: Intermediate

Home Town: North Haven, Connecticut, USA

Living In: Elkridge, Maryland, USA

Reviewed: Oct. 25, 2011

This recipe is simple and speedy! Taste great. I use this as a light dinner or lunch. 6-stars!

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gceleste13

Reviewed: Oct. 15, 2011

I love to make this. Ever used tuna? Very good with Tuna.

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Kimberly

Cooking Level: Intermediate

Living In: Mechanicville, New York, USA

Reviewed: Oct. 12, 2011

I love this recipe...especially for its flexibility. I've made it as is, but since then I've started omitting the lemon zest and nutmeg and adding some chopped onion and minced garlic instead. This is a delicious way to get some spinach into my hubby and kiddos.

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DianaB

Reviewed: Oct. 6, 2011

I have been making a variation of this for years and everyone loves it!!! I use broccolie crowns in place of spinach and monteray jack cheese. It is amazing.

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snowyowlchic

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Reviewed: Sep. 1, 2011

The whole family loved this! I used philly cooking creme (garlic flavor) instead of mayo. I also put the cheddar cheese ontop of the ring and baked...it tuned brown a bubbly! Very good!!!!

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Reviewer:

Jaime

Cooking Level: Expert

Reviewed: Aug. 30, 2011

Made this for the first time last night, though I did make some changes as per other suggestions. Did NOT use canned chicken (yuck). Used chicken breasts I boiled for about 10 minutes until they were no longer pink, and then shredded them with a fork. Because I had so much chicken, I ended up using a little more mayo and added some cream cheese. I also added chopped onions (sauteed them in a bit of garlic oil with the red pepper since others had posted that they didn't cook entirely when added to the mixture raw). I used closer to 2 cups of shredded sharp cheddar cheese because I had so much chicken, and I just really like cheese. I also saved some and sprinkled it over the top of the pastry. I think it looked pretty that way :) I didn't have lemon zest or nutmeg on hand, so I just skipped them, and I totally forgot to add the salt. I didn't miss any of them. This recipe was so much easier than I thought it was going to be. I can see myself experimenting with all kinds of stuff inside the pastry ring in the future!

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Reviewer:

Krshankman

Home Town: Lancaster, Pennsylvania, USA

Living In: Leesburg, Virginia, USA

Reviewed: Jul. 21, 2011

This was a really good base recipe - Not a fan of frozen spinach but still enjoyed this very much. Next time I think I will spice things up a bit with some chili powder on the chicken when cooking (refuse to use canned chicken - sorry) and some red pepper flakes to the mixture. I wish mine came out as pretty as the picture though (I halved the recipe as there is only two of us and had enough left over for one lunch the next day.)

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Reviewer:

heatherly

Reviewed: Jul. 18, 2011

This is one of my favorite Pampered Chef recipes --- guests ALWAYS ask for the recipe whenever I serve this at brunch or potluck meetings. Some tips: I cook 1 lb. diced chicken breast with the 1/2 tsp salt (not too salty that way); squeeze the spinach with your hands over the sink to get all the water out; buy your crescent rolls from Trader Joe's (no bad-for-you chemicals or preservatives and a much better price!). A friend of mine likes to add some sweet corn to the mixture and then serve the rolls with Thousand Island Dressing as a sort-of dipping sauce. (I haven't tried it that way, but she raves about it, so I thought I'd share.)

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