Reviewed: Mar. 25, 2012

I made this for a pot luck and it was a big hit. I did not change a single ingredient. The one and only adjustment I made was to put the dish in a crock pot, layer the cheese on top and allowed the cheese to melt while the crock pot was on the keep warm setting for an hour. Don't be afraid of the cream of chicken soup and the seasoning was perfect.

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Reviewer:

buffyangel4ever

Cooking Level: Expert

Living In: Kingston, Pennsylvania, USA

Reviewed: Mar. 14, 2012

Great flavor and easy to make. Thanks for the recipe!

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Reviewer:

nnorrell

Cooking Level: Expert

Home Town: Collins, Iowa, USA

Living In: Ankeny, Iowa, USA

Reviewed: Dec. 7, 2011

I was looking for a way to use leftover shredded pork from a party I threw and came across this. This was amazing! I also gave a bit to three other people to try and everyone agreed that it was a keeper. Having made this, I DO recommend using a little seasoning with the pork as well as subbing cheddar for the Colby. This is going in my recipe box right now!!!

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Reviewer:

Sarina

Cooking Level: Intermediate

Reviewed: Sep. 30, 2011

I love this recipe i got it out of a friends cookbook. I ended up giving it to my boss, and mom and grandma and they all loved it. However the only thing i do different is we scoop ours up with tortilla chips. & i use white rice, doesnt chang a thing!!

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Reviewer:

michella

Reviewed: Aug. 14, 2011

very good and easy.

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Reviewer:

Ruth Storts

Reviewed: Feb. 19, 2011

This was awesome! Very easy. I did add 2 finely chopped jalapenos but probably won't next time as was almost too spicy for me but hubby LOVED it!! Thanks!

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Reviewer:

Susan S.

Reviewed: Feb. 10, 2011

It's okay, but probably not a keeper. I had to add some spices because it was a little bland for my taste. I think it could be the kind of food that will taste a million times better after sitting in the fridge overnight. Still, it is filling and relatively healthy. I really love pork and green chiles, but I will keep looking for a better way to combine them.

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Reviewer:

mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jan. 30, 2011

This was even better than I expected! I did use 1 can of chile peppers and a can of rotel with chiles for the tomatoes and I used regular brown rice. Since I used regular brown rice instead of instant I increased the water to 2 cups and let it simmer a little longer. We ate it with natural tortilla chips two nights in a row. It got rave reviews from everyone!

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Reviewer:

af_civ_wifey

Cooking Level: Intermediate

Reviewed: Oct. 7, 2010

Absolutely a fabulous recipe. It made a perfect 9 X 13 inch dish. I will 100% for sure make this for company. Serving it with warm tortillas on the side is a nice touch. Do not try to put this casserole into the tortilla as the picture shows - that's a disaster.

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