Excellent recipe. I had trouble with the rice cooking properly so I precooked the rice in the chicken stock with an extra tablespoon of the seasoning. I also used a chicken breast and 4 thighs, and 2 lbs of shrimp for 1/2 recipe. I cut the cooking time to 1 hour 20 minutes and added the shrimp in the last 30 minutes. Took it to a party and got rave reviews. Thank you Jocelyn!

Reviewed On: Dec. 15, 2007

Good but needs more salmon. I doubled the amount of salmon, added a heaping tablespoon of sour cream and a tablespoon of drained capers. Would use less cream cheese and more sour cream next time.

Reviewed On: Dec. 15, 2007