This dish was amazing - and even better the next day! I followed one reviewer's advice and diced the veggies up really small so each bite was full of veggies. It really made it wonderful!! I was planning to use two cans of diced tomatoes (b/c so many people said it needed more sauce) but realized I only had one so I improvised and threw in 3/4 of a can of creamy tomato soup (the kind you microwave and drink) and it came out wonderful!! I froze some for a future dinner and can only imagine how flavorful it will be when I eat it!! I used Jimmy Dean's sage flavored sausage and added some crushed red pepper to give it a kick. Will probably use spicy sausage next time. Thank you Heather for a terrific & easy to make recipe!!

Reviewed On: Jul. 20, 2009

I have lived in Austin most of my life and agree this is one of the best margaritas!! I LOVE olives so I add some of the juice when mixing everything together! Also, skip OJ and use a splash of triple sec!!

Reviewed On: Jun. 13, 2009

I gave it 4 stars b/c I made some changes. I used a can of reduced fat cream of mushroom soup, 1 can of milk & 1/4 cup of chicken broth (all I had) in place of the 2 cups of chicken broth. I also used a frozen veggie blend with carrots, peas, corn, lima beans & green beans. I mixed the rice, soup & liquids together and then poured in the pan. Poured the frozen veggies on top and then layered the chicken over that. Used sea salt, garlic powder, pepper & paprika. This turned out amazing and I can't wait to eat the leftovers for lunch today!! UPDATE: The leftovers were even better b/c all the flavors had time to mix together. You could definitely make this ahead of time & freeze until you want to serve it!

Reviewed On: May 27, 2009