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"I have to admit, I was really skeptical about this recipe and all the 5-star ratings it had received. But I decided to make this (my sister made it, actually) because it seemed easy and cheap. Well, let me tell you, one bite and I knew it was a keeper!
We had about 3-4 cups of cooked shredded chicken, so my sister doubled the rest of the..."
"I found this recipe in a cookbook about three years ago. I've made it every year since for Thanksgiving.
The key, though, is to use frozen SWEET corn. You will not get the same results if you use regular frozen corn."
"I've made this at least a half dozen times in the last year. Everyone loves it. I boil (poach?) the chicken in water with half an onion, bay leaf, salt, pepper and poultry seasoning. I shred the chicken after it's cooked and season it with a bit more salt, pepper, poultry seasoning, garlic and onion powders."
"I made this twice within a 24 hour period. The first time I baked it in a 13X9X2-inch greased glass baking dish for about 9 minutes. It wasn't undercooked, but it was kinda' greasy and colorless and too sweet. I used only sliced strawberries.The second time I again baked it in the same 13X9X2-inch glass baking dish. I did not grease the baking d..."
"A co-worker brought this dish to a Thanksgiving luncehon a few years back. I don't like it so much as a sidedish, but it makes a wonderful warm dessert."
"My family and I decided this was a definite keeper the first time we had this. I love it served over plain white rice. I double the bacon, mushrooms, and soup--for extra creaminess. I use chicken tenders (only because I prefer that to whole breasts) and sherry cooking wine."
"Awesome recipe and incredibly easy to make.I tripled the amount of green onion and doubled everything else. I used Creole seasoning, as that is all I could find."
"I didn't change a thing about the recipe. It was very good. I used canned cannellini beans and bottled minced garlic. I pureed the beans until smooth in a blender.Next time I make this I will add an extra potato and an extra carrot for a bit more substance.This soup would definitely be great on a cold day."
"I found this recipe in Taste of Home's Spring 2006 Prize Winning Recipes publication one night when I was looking for something quick and inexpensive to make for a luncheon the following day. They were such a hit that I made them a few days later for a Christmas luncheon at work.I doubled the mayo."