Love this recipe! Great for a luncheon. I omitted the chives, and used cilantro instead of parsely. Also, you can change the chicken stock to vegtable stock and make a great vegetarian dish. It never really got crispy and cutable for me until I removed the foil and let it cook ~10 minutes without the foil.

Reviewed On: Sep. 16, 2008

Great recipe, and easy to put together! I made some changes - I only used 1 can of cream of mushroom soup, and then a small can of sliced mushroom stems and pieces. I omitted the olives, since I didn't have any handy. Tasted great, and plenty of sauce for the rice. I'll definitely make it again!

Reviewed On: Sep. 16, 2008