This is a great base recipe. I cooked the rice separately. I added a lot to this because I felt it might be a bit bland as is. I added parsley, a bit of savory, a few shakes of Montreal Chicken Seasoning, some seasoned salt and pepper to the cubed chicken, and cooked it up in a skillet with some olive oil and onion, just browning the pieces of chicken. To this I added some baby carrots, sliced celery and the milk and cream of chicken. I simmered this for maybe 10 minutes and then dumped it all in a baking pan (not sure of the size, but much smaller than 9x13 as I halved the recipe to begin with). I baked this at 350 for about an hour, at which point I shredded up some Cheddar Jack cheese (maybe 1/4 cup) and melted that in. Also added some frozen peas. Back in the oven for about 10 mins, and served over rice. Very very good, will definitely make again, and I will probably modify it some other way next time.

Reviewed On: May 17, 2009

This was great! I only made one change, only because I didn't have enough ketchup. I subbed 1/4 c of ketchup for bbq sauce. It made the sauce sweeter, so I will probably skip that next time. I also like things spicier, so I'll probably add some hot sauce when I make it again. Delicious!

Reviewed On: May 26, 2008

This was very bland. I was expecting more out of it after the amount of work that went into making it. A lot of reviewers mentioned the cheesy taste and if I hadn't been the one to cook it, I'd never have known there was cheese in it at all.

Reviewed On: Dec. 31, 2007