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"Yummy! I haven't had Chick Fil A's Chicken Salad in a long time but this was great. I halved the recipe because I only had one cup of chicken and omitted the sugar. It was very good..thx for a keeper!"
Aug 29, 2012 on Food.com
"This was delicious and super easy to make. We don't use our oven in the summer so I threw everything in the crockpot and used a pair of kitchen scissors to cut up the meat after it was done. 6 hours worked out great. We finished the leftovers today..YUM! Thanks for a keeper!"
Jul 15, 2012 on Food.com
"This is awesome stuff! I used black refried beans and my own taco seasonings and turned out fabulous. Definitely a keeper for us! Thanks for posting :"
May 22, 2012 on Food.com
"This is a new favorite...I've made these a couple times and my husband loves them. I have a container of brown gravy mix and make two cups rather than a pkg. I've also had them cooking for about an hour and they were great. Thanks for posting a keeper!"
Apr 19, 2012 on Food.com
"These were so moist and delicious. It was really easy to put together too. I did use cracker crumbs with some Emeril Italian Seasonings because I didn't have bread crumbs and used water instead of white wine...we don't have white wine. I added a can of mushrooms also. I would like to try this on chicken some time. Thanks for a great recipe."
Apr 19, 2012 on Food.com
"This is amazing...our fav Italian Beef!"
Mar 3, 2012 on Food.com
"I have made this many times and is always a favorite! Easy crock pot meal."
Jul 10, 2011 on Food.com
"I've made this twice now and we love it. I make the dough in the bread machine and then bake in the oven for about 25 mins or so. It's great hot out of the oven and for French Toast the next morning. Thanks for a keeper!"
Jan 31, 2011 on Food.com
"I LOVE this dessert...my mom used to make it for Tupperware parties, etc. I have made it several times myself....always a favorite!"
Jan 13, 2011 on Food.com
"Made this tonight for dinner - DH and I loved it. I did add mini meatballs and we thought it was probably better that way. Thanks for a keeper!"
Dec 15, 2010 on Food.com