We made this as main course for a church luncheon and received rave reviews. We served 80 people by making 8 times the recipe and for economy, we used about half as much chicken as the recipe called for, but the full amount of other ingredients. We cut the chicken in 1" pieces and stirred it in. We baked it in 3 commercial sized chafing dish pans, and it took about 3 hours for the rice to get done, but it held well in the chafing dishes at serving time. Great recipe.

Reviewed On: Feb. 2, 2009