Another idea for this to make it really even more tropical is to use Hawaiian sweet bread in place of the French bread. Mmm!

Really good. I was afraid the garlic cooking creme would be too much garlic, so I used an 8-oz tub of the soft, spreadable Philly chive & onion cream cheese instead & added a can of cream of chicken soup, melting the two together in the microwave. I baked some chicken thighs & chopped them up in place of the chicken breasts because they're juicier, more tender and more flavorful. I used 2 refrigerated pie crusts, one for the bottom of the pie pan like a normal pie would have, and then the one on top, because I like a bottom crust on a pie. I also brushed butter on the crust about the last 10 minutes; also, I put a foil collar around the edges of the crust for the last 10 minutes so it didn't get too brown. OMG---this was SOOOO good! I will make this again, because everyone I served this to went nuts over it!!! Mmmmm GOOD!! :)

After I made this & tasted it, it made me homesick for Hawai'i. The flavor of all of the spices together is indescribable!!! I let it marinade for a day and a half and then barbequed it. Next time, think I will make extra marinade aside from the chicken, reduce it, and use it as a sauce to pour over the chicken. Was ecstatic with this recipe!!!

Love this--only change I made was using a LARGE can of tuna in oil, plus I added a cup of Miracle Whip and omitted the milk. Was really good! :)

I made this but with a few substitutions...I did not use a slow cooker. I instead browned the meat in a dutch oven over the stove, added all the other ingredients, brought it to a boil and then let it simmer on the stove for almost 3 hours. Came out VERY tender. I used two pounds of cubed pork instead of pork chops. I also used 1 1/2 cups of white wine, Parmesan cheese, chopped bacon and tossed in a bay leaf instead of the dried basil & Italian seasoning. I also substituted Hunt's Original tomato sauce, but I also have a jar of the Classico Tomato sauce that I plan on using next time. I browned the pork in olive oil and the bacon fat. It came out really delicious and everyone loved it. Definitely not for calorie-counting, but who cares? Once in a while, you have to splurge, right! Mmm!

REALLY great! The different blend of seasonings makes it something like I haven't tasted before. Only difference is I used real whole chicken pieces, i.e. legs, thighs, etc., not just white meat filets, (this would be more accurate if it said "Best Baked Chicken Breast Filets", because it only states boneless chicken breasts) because they have more flavor, are juicier, and everything is better with the bone it. Otherwise, it's great. Love the texture of the coating mix. Fantastic idea and doesn't take long to whip up!

REALLY good. I made a few exceptions--I made it with boneless thighs, because they have more flavor and aren't dry like the chicken breasts. Everyone shoves chicken breasts down my throat for "calorie-saving" purposes, but there are only a few more calories than chicken breast in thighs and they're much moister and not tough. I marinated them for a day and a half, and they were AWESOME. The marinade, combined with the cucumber relish, is REALLY a new and interesting flavor!!! And the cucumber relish is SOOOO refreshing! I can't wait to make this again. ?

Really good---the cream in it really makes it. I added more butter--like, 6 T. instead of 2. Also, I use boneless chicken thighs, not breasts, in everything including this because chicken thighs are juicier, have more flavor, and are richer in general than chicken breasts. Why everyone has such a phobia about dark meat chicken is beyond me because the taste is superior to white meat. A few extra calories are not that bad, and the great chefs of the universe will tell you the same thing--they prefer dark meat to breasts. Dark meat won't kill you.

This is a mindblowing idea!!! And SO simple. I tried this except I let it marinate for 2 days instead of overnight...was MMMMMMM! Only difference is I increased the servings and instead of chicken breast, used 8 boneless, skinless chicken thighs because they're much juicier, have better texture and are much more flavorful than dry chicken breasts. And the few extra calories in dark meat are nothing because the flavor more than makes up for it. Next time, I'm going to try this with turkey.

FANTASTIC recipe, especially because of the use of refrigerated biscuit dough! I suck at biscuit making so this is the MOST amazing idea. Made a few substitutions---used 8 boneless THIGHS because they're much more flavorful and moist than chicken thighs. And 15 extra calories is no big deal, plus this isn't a diet meal anyway w/the cream of chicken soup and bisucuit dough. Also put cooker on slow for 8 hours, used low-sodium chicken broth instead of water, and I put the dough in 1 1/2 - 2 hours before it was done cooking to make sure the dough wasn't raw. WONDERFUL, amazing recipe and I'd give it 6 stars if I could just for the biscuit dough! Mmmmm! ???

Just a few substitutions...as always, I substitute any recipe for chicken breast with chicken thighs. Also--I'm bad, I know!!--I used whipping cream in place of milk. (BAD GIRL! LOL!) And doubled the butter--actually, more like tripled (where it comes to butter, color me Paula Deen...) it. Was REALLY amazing!!!! And no one even had a cardiac arrest afterwards, so also a plus! Overall, I LOVE this recipe!!! ???

Only thing I changed was to make it with rum instead of whiskey---rum's my favorite thing. Oh...and I doubled the recipe. ;) MMMMMMM GOOD!! ?

I made this a while ago and hadn't seen it until it popped up in my in box. I always make this with cubed boneless, skinless chicken thighs instead of chicken breasts because they're tender, moist and flavorful--never dry. I occasionally add a bit of powdered ginger to this recipe; if I think ahead, I chop up candied ginger in small pieces--about a tablespoon--and add that. It makes it really yummy! I have also chopped up about 3 tablespoons of dried apricots and added it to this, along with the candied ginger and the flavor was really enhanced by it.

Better & juicier with boneless chicken thighs, plus a few extra calories for more flavor doesn't scare me. I used olive oil as a substitute for the vegetable oil and I also spread ricotta cheese on the thighs first, then spread the pesto sauce over that before rolling it up in bacon. Was really marvelous!

This is almost the exact recipe that I've had from years ago in my favorite Mexican cookbook. I love the fact that it uses cream and condensed milk---it's really rich. Next to my recipe, it's one of THE best flans I've ever eaten. REALLY rich!!!

I LOVE teriyaki chicken, and the best thing about this is that you bake it. REALLY simple!! It's seriously tasty. One improvement, tho, as in all chicken dishes: USE DARK MEAT!!!! MUCH more flavorful, not dry and really tender. STOP worrying about a few extra calories, dump the dry chicken breasts, and use boneless thighs instead. They have them at the store and are not only tastier, but MUCH, MUCH CHEAPER!

OMG...this is SO good!! I've made it many times, and it tastes almost exactly like the dressings I get in the Japanese restaurants I go to, minus the garlic & red pepper flakes. EXCELLENT! Once in a while, I make a substitution by using tempura sauce in place of the soy sauce; use less, however, since tempura sauce is a concentrate. Best thing to do is add it by taste. Mmmmmmm!

FANTASTIC. When I was really young, my best friends were Japanese, and my friends' mom would make this for us at lunch sometimes, along with a sliced octopus salad marinated in the same type of dressing/marinade. SO yummy!!! :D

It's good, but it's not a banh mi sandwich. Some of the key ingredients are missing, like the smear of pork pate, the jalepeno pepper, pickled carrots & daikon (radish)-which really make the sandwich more or less--etc. Plus there's a special pate they use that's not like normal pate, and same w/the mayo. Without the pickled veggies, it's just kind of another sub sandwich. The local Vietnamese mom & pop place I always go never puts onions in it, but some places, like Lee's, do, but then again, they're more of an Americanized sandwich chain. Majority of places do not. Even though it's not an authentic banh mi, this is still a good looking submarine sandwich.