I learned this recipe about 25 years ago. Yeah, that's how old it is. Here's the kicker - I made it the way this recipe calls to make it. When I made it the very first time I used the asked for 'regular' rice and it took forever and when I pulled it out at the time suggested it wasn't done the rice was crunchy. Well, to make a long story short (lol) I called the person who gave me the recipe and said, "I cooked that dish for way more than the hour it called for and the rice never cooked" her reply was, "Oh, didn't I tell you that your suppose to use MINUTE RICE not regular rice". It has worked ever since to perfection. Equal rice and milk to each can of cream of chicken (cut into strips) - plus seasonings of choice. Sometimes a extra can of rice for the road.

Reviewed On: Apr. 22, 2009