This is much like my Mom and Grandmother's (Memere's) recipe (we are also Acadian!) We don't brown the chicken, we add already cooked chicken (from the roast the night before) to the stock (from the night before). She also adds some celery, and if we don't add dumplings we put a little flour & water to thicken it a bit (Though, who doesn't add dumplings!? :) ) Plus, we cook it even longer, until the chicken is falling apart and stringy. So, I give 4 stars for the recipe as-is, but 5 stars to my family recipe.

Reviewed On: Aug. 6, 2009

This has been one of my family's favourites for years. My mother taught me and I started cooking this for my husband and I. The few things we do different: We use cream of chicken soup instead of mushroom, I use shredded carrot instead of chopped, I don't use as much butter with the stuffing (instead I use only a couple tablespoons and some zucchini cooking water). The biggest thing I do different is I add some cooked hambuger to the bottom layer!

Reviewed On: Dec. 10, 2007

My mother's is very similar! Only instead of putting the cinnamon and tomatoes inside, we add tomato soup (mixed with cinnamon) and diced tomatoes over them in a casserole dish and bake! (We also put the rice in uncooked and let it cook in the oven).

Reviewed On: Oct. 26, 2006