i doubled the garlic and grilled them for a bbq. so good!

sweet and very tasty

I made this for a friend who was coming home after having a baby. Her and her husband LOVED it!!

very good! I made with turkey bacon instead of pork bacon. everyone enjoyed it

i love these things! no red lobster around anymore so this is the best way to get my fix!

delicious!!! I use a bacon ranch dressing instead of adding all the extra fat from slices of bacon. I think i've made this 3 times this week for lunch. First time I made it, I mixed it all at night and ate the next day, but the avocado will start to brown so the next time I made it, I mixed the chicken with the bacon ranch dressing, added dill and brought a container of cashews and a half avocado (add lime on it and it wont brown). When Im ready for lunch I add the cashews and avocado, mix and its perfect!! great meal. Lower in carbs, high in proteins

I made this for some friends who just had a baby. They loved it not to mention it reheats well!

the biggest hit for the superbowl party! I did use bleu cheese dressing instead of ranch because thats what you eat with buffalo chicken! I also used 2 boneless chicken breasts instead of canned chicken (i cant stand canned meats) grilled it in a pan, cut it into bite sized pieces, put it back in the pan with the hot sauce. When I mixed the the cream cheese and bleu cheese together I added more hotsauce for more of a kick. Baked in an 8x8 pan, 350 for 20 minutes. Dip was gone in minutes! will make 100 more times!!

Loved these! very flavorful

way too bitter for my tastebuds and im a dark chocolate fan. needed more sugar to sweeten things up.

love this recipe! simple to make and an endless variety of ideas to put in the fudge: almonds, pecans, peanuts, walnuts!

simple to make and soooo good!! I brought these to a christmas party and they were gone in minutes!! will make again very soon :)

excellent! the mustard really gives this a good taste!! i doubled the recipe and used about 6 cloves of garlic plus maybe 1/2 t. of garlic powder. Marinate your steaks overnight grill em 4-6 min on each side. perfect!!

this has been a family favorite for years!! My aunt was the first to make this for christmas, maybe 8 years ago and since no one had a name for it, it became Val's (my aunts name) chicken. I actually made this 2 days ago to bring as a dish to work and everyone loved it there as well! What I do to my dish is buy chicken breast on the bone, clean it, take off the skin, sprinkle sea salt on the breasts and let it sit for 10 minutes. While they are sitting, I boil water on the stove and cook the breasts for an hour. I also usually use 2 large breasts and double the soup and sour cream (2 cans cream of mushroom, 16 oz. container of sour cream). I cant say I've used ritz crackers before, I always use the blue bag of Pepperidge farm stuffing (2 cups) with 1/2 stick of melted butter. By doubling the soup and sour cream you can go up to 4 breasts if you dont like alot of sauce or stick to 2 large breasts if you want extra sauce (which is good to serve with a side of egg noodles). My other aunt who also makes this recipe uses 2 chicken breasts and 2 chicken thighs because she finds the chicken breast only is too dry.

this was SOOO good and easy to make! eat it with anthing bagel chips, crackers, toast, flour tortillas, tortilla chips anything!

this was very good even though I didnt like the smell of it. I used a pilsner beer, the can of sauerkraut and let it simmer all day (about 10 hrs) in a crockpot. Im not a fan of beer really and not a fan of sauerkraut at all, but it made the kielbasa taste soo good! after it was cooked I picked out the kielbasa. Ill be sure to make this again!

liked the flavor of this and am a huge fan of cilantro, but this is deffinately a dish I would leave it out! The green onions with the sesame sauce is perfect. You're in better luck when using chunks of chicken, shredded makes the salad a little messy. You can eat this hot or cold its great! second review- this recipe gets better and better as you make it! I'm eating low carb so today I made this (still left the cilantro out) with low carb linguini (snapped them in half so they are short noodles) made the sauce with olive oil instead of vegetable oil, used splenda instead of regular sugar and added vegetables to the green onion like some bok choy, whole canned mushrooms, sugar snap peas, water chestnuts and julianned carrots. INCREDIBLE!! I love this stuff hot and cold. I usually bring a container to work and tend to eat it hot, but by the time its lunch and I'm ready to do that, its gone! great meal and great dish to bring to a party.

cream cheese came out very chunky when mixed with other ingredients. wasnt spicy enough for me.

we call this mexican pie at our house. excellent recipe and easy to make. I usually brown the ground beef add taco seasoning with 1 c. salsa cooked until the liquid is out (kind of like a picadillo mixture). I also used cheddar cheese instead of colby. Layer the ingredients according to recipe. makes alot and is good as leftovers.

delicious recipe, great for the cold weather! I used a half pound of large shrimp and cut them in half. I also added about 2T. parsley to the butter when i sauteed the onions and celery. Because I used about 3 c. diced potatoes, I needed more milk (about an extra 3/4 c.), but the cream cheese kept the mixture thick. One more addition I made was 1T. of old bay. Excellent flavor! Will make again! 1/3/10- I made this again today, a little more gourmet, but both equally as delish!! I made a shrimp stock with the shells (adding old bay), once the stock was finished, I removed the shells and cooked the shrimp then used the stock to cook the potatoes. I added some white wine (maybe a Tbsp) to the onion celery mixure while it was cooking, and added more half and half for more broth. I did add about a half cup of corn niblets for color and because,,, well chowders and corn marry so well!! OH I also added some lobster that was left from new years dinner :) If you haven't made this yet, you really should! Don't be nervous with the amount of cream cheese, it adds such a great, rich flavor! And if its too thick add more milk, half and half, evaporated milk, shrimp stock or whatever you're using for the liquid in your recipe... restaurant quality for sure!!