My family and I love this, infact we just finished eating it. People have to understand, you need to season that chicken as you are browning it. We use garlic powder, seasoning salt and some black pepper, on the chicken. Make sure to stir all that good browned flavor stuck to the bottom of your pot in when you and the soups and liquid . Yes I said pot, I find that cooking in a pot allows the liquid to cover up that rice better and allow for a better absorption of all that liquid goodness. Just seems like preparing this recipe in a skillet only drys out the liquid faster and the rice tends to be on the less cooked side. We exchange chicken broth instead of water. Lastly, on top of all the ingredients listed in the recipe, I use a cup of Half & Half. It makes it extra creamy, and you will be fighting the rest of the family for seconds...
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