This turned out great and was a hit at our Easter get together. I agree with another reviewer... I don't understand the 9x13. I also used an 8x8 dish. I threw in some fresh garden herbs in addition to the parsley (sage, basil, rosemary). To give it some bulk, I added a large handful of fresh spinach and two small, sliced zucchinis. I also used 3/4 cup mayo and added 4 oz. of cream cheese (cubed). I highly recommend adding the cream cheese.

Reviewed On: Apr. 13, 2009

This recipes lays the foundation, but you need to get creative to make it work. My 2 cents: 1) 1 cup of rice is a bit much... I recommend 3/4. This also fits much better in a 1.5 qt dish. 2) 1/2 an onion was plenty. 3) Saute some fresh mushrooms if you have them instead of canned. 4) I threw in a green bell pepper when boiling the chicken. 5) Celery didn't do much for flavor. Next time I'll use frozen broccoli. 6) Salt, pepper, garlic powder, etc. are definitely needed. 7) On a sidenote, I used 1 lb. of chicken breast, and it worked great.

Reviewed On: Dec. 28, 2008

Very tasty! Family loved it as an option to pumpkin pie. Be aware that it is very 'pumpkiny', but oh so good. And due to the pumpkin puree being on the bottom, you need to take care when serving.

Reviewed On: Dec. 1, 2008