Great! moist, coconut flavor.. the butter will make them brown.. so on second batch, I used more butter.. two other changes I made: a little more garlic, and did use the pineapple-apricot preserves.. but the apricot preserves are good too.. pople love the dip... thanks for the recipe Kraft! oh yes... I also let the chicken set in "cream of coconut" a few hours before preparation.. adds to flavor, tenderness and moistness.. Great recipe!
Excellent! I used Raspberries rather than strawberries.. have had this both ways.. Raspberries are a bigger hit..I also ADDED approx 1/2 box More jello to the 2 Cups boiling water.. then of course used frozen raspberries.. Also..be careful not to bake crust too long or the pretzel crust will be too hard.. Excellent recipe! Thanks for sharing this recipe!!
These are GREAT! made them just like the recipe.. very good! Kept them on low heat in a crockpot.. have made these several times and is a great asset to our fall get-together.. nice for those who like chicken wings, but not the hot spicy wings.. Thanks for sharing this recipe...
very good.. but I call this HOT PEPPER SPREAD..It seems to be a little thin but still works well on cream cheese.. I do cook for 2 min and do use MCP brand pectin if I want it thicker.. MCP has never failed me... but still takes this recipe a few days to set firm.. also add more hot pepper to make a little hotter.. thanks for sharing this recipe..
this is ok.. but the recipe for coconut chicken fingures from Kraft - when soked in ceam of coconut - is much much better
This recipe is ok.. but better when use 1 can cream of celery soup and one can mushroom soup and add poppy seed to the mixture of chunked chicken and sour cream and soup. Then place the crushed, buttered Hi-HO crumbs on top.. Dlicious... but very high in calories...
