If you are ok with dinner looking a little like gruel, this is good. After reading the reviews, I did make the following changes: 1) used only 1 large can of cream of mushroom soup 2) used half that can of a mixture of wine and water to thin out, 3) used chicken thighs instead of breasts (they fell apart, which was ok) and 4) added a frozen package of broccoli with cheese sause on the top. I also added a lot of garlic powder to taste. It was a little "greuly": my rice did not stay hard but got a little mushy. I also had to stir it a lot to make sure the rice didn't stick to the bottom and sides of the slow cooker. Served with cheese on top, it's delicious, filling and yummy on a cold day, but not much to look at.

Excellent. Couple of changes. 1) added Lipton onion soup mix and a good shake of garlic powder at the beginning of cooking and 2) fresh mushrooms the last two hours of cooking. FANTASTIC! even better than my stove top version and much easier. Thanks for sharing!

UPDATE TO BELOW REVIEW: I made this in a loaf pan last night (standard size). I then refrigerated overnight. Much easier to cut and eat and still way delicious. Would probably be great also nuked for 15 seconds and served with ice cream, but the loaf pan really did it in my opinion.. now, back to my earlier review....In the words of my daughter.. OMG! much easier and yummier version of a oatmeal chocolate chip cookie with the added yummy caramel. I did use the advice of other posters: line pan with foil limit butter to 1/2 cup (one stick). I also substituted cream for the milk suggested (about a tablespoon or so) and cooked in a pie tin. It is sooooo good.. a keeper! Thank you for posting this!

This is yummy. I followed the recipe as written, with the exception of frozen blueberries instead of fresh. I was concerned about the sugar too, but it turned out fine. My landlord loved it! I also used a springform bundt pan, which helped a lot with the disembarkment (ie, taking it out of the pan). The batter was a bit stiffer than I'm used to and freaked me out a bit, but it turned out fabulously.... ymmmmmmm. (written with blue fingers from the berries!)

excellent: good left over meat as well. Only change I made was to stuff a lemon in the cavity as well as the onion. yummmmmy!

Love this: great use for left over rottiserie chicken (I used the sticky chicken recipe from this site). My changes (everybody does it!): instead of sour cream, I used cottage cheese which made the casserole very creamy. I also used one small can of jalepenos chopped and one small of green peppers: it's the best combo I've had so far. I only made two layers, which was fine and topped with cheddar cheese. excellent!

I make amodified version of this at least once a week. Here is what I change: 1) substitute a mix of wine and water for the plain water, 2) omit the package of onion soup mix and add a teaspoon of garlic powder 3) about 40 minutes into cooking, remove chicken breasts and taste rice to see if it is done then incorporate a handful of cheddar cheese, replace chicken breats and top everything with a handful of crushed crackers 4) finish baking for about 10 minutes without foil to get a nice crust. I have also made this using brussel sprouts instead of chicken (pork chops are good here too)and even my teenager ate it (she finished off the pan!) Thanks for a fantastic recipe :)

This was a great base recipe! What I did differently with fabulous results was: 1) use my slow cooker overnight for 10 hours on low, kept warm (if using unsoaked peas, add time) 2) added celery, onion, 4 cloves of garlic and one potato diced, 3) added 3 bay leaves and three chicken bullion cubes and 4) with the water, added some left over white wine with the ham hock. The only problem was that I woke up every few hours because the house smelled so yummy! Happy New Year and thanks for a great recipe!

This was the greatest soup I have made in years! I have a picky teenager who refuses to eat vegetables, so I snuck in another two cups of chopped zucchini in addition to the onion, celery, garlic and carrot recommended by other cooks on this site. I also started with the bacon from another cook. The only substantial change I made (albeit unintentionally!) was to add the roux without the cream to the soup and then to add the cream separately. This made the soup slightly less thick the first day but today it is perfect! Thanks for a fantastic recipe filled with endless possibilities!