I must have done something wrong because when I added the flour into the sauteed onions, there was no liquid left. I continued making it, but later, I added a lot of cornstarch and water to thicken up the soup. It turned into a thick chowder that was really very good. It took constant stirring while I was adding the thickeners, so that took a lot of time. Since I don't know what "chicken base" is, I added 3-4 cubes of chicken bouillion. I figured it was close enough. It really turned out tasty. It was my very first "seafood" dish and my family and friends gave it a "10"!!

Reviewed On: Feb. 5, 2001

This recipe was very easy, however, I thought it was a bit bland. I had placed the leftovers into "lunch ready" containers, but by the next day the rice had soaked up the rest of the liquid. It was more like "chicken flavored rice and vegetables." Of all the leftovers in the fridge...it is still waiting to be chosen. :(

Reviewed On: Feb. 5, 2001

It was wonderful. I actually wrung out the spinach (like a rag) and then pressed it between paper towels. I added shredded mozzarella on top when I removed the cover that way it would brown while cooking the last 10 minutes. Yummy! I froze half for my next party.

Reviewed On: Feb. 5, 2001