The reviewer gave this recipe 0 stars. This recipe averages a 4.1 star rating.
Reviewed: Oct. 20, 2005
My husband liked this dish and my 2-year old loved the cornflake and almond topping. But...I wasn't crazy about it. It just kind of tasted funny. I probably won't make it again.
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Photo by MarthaWannabe

Cooking Level: Expert

Home Town: Shiner, Texas, USA
Living In: Weimar, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Oct. 13, 2005
A real h it with the family. Even the kids loved it
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Jun. 8, 2005
This recipe turned out pretty well. I used reduced fat mayo, yogurt, and mushroom soup to cut back on fat. It had a nice crunch to it and was tasty.
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Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: May 13, 2005
This was "OK" --not good enough for all of the work involved--I boiled up some chicken breasts with salt and bay leaves--deboned and cubed them, and cooked up the rice. I then followed the recipe as written with the minor exception of using light mayonaise--the cornflakes and almond topping were definetely the best part(WAY too much butter though, I'd cut that in half), but the rest of it was just a chicken in a cream sauce nothing to write home about.
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Cooking Level: Expert

Living In: Hauppauge, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Mar. 16, 2005
Good casserole. I added worsterchire, a dash of seasoning salt, and used crushed Ritz instead of the corn flakes and sour cream instead of yogurt. I left out water chesnuts and chicken broth. You can make it the night before and just bake the next day. A staple meal in our house.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Mar. 4, 2005
Absolutely the best casserole I have ever made. It's time consuming, but well worth it! I have made this casserole for many of my friends and family members and have been asked for the recipe every time.
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Photo by LMAREK50

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Bolingbrook, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 21, 2005
This is a great recipe. Our favorite version is to add a can of french cut green beans and then substitute french fried onions for the corn flakes and butter. The recipe has lots of crunch to it and reheats very well.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 7, 2005
I took the advice of others and sauted celery and onion. I also added a can of mushrooms. I added frozen peas for color and nutritional value. Next time I will cut the white pepper in half, as I found it too hot for our taste. A good recipe and I will make this again!
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Cooking Level: Expert

Home Town: North Tonawanda, New York, USA
Living In: Belmont, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Jan. 15, 2005
This is my husband's favorite recipe! I agree with the other posts - you can cut way back on the butter, save some fat grams & be just fine. I also microwave the celery in the chicken broth to soften them up just a bit. I'm amazed at the posts that say it lacks flavor. We find that the white pepper really adds a zip to it! I've also found that you can substitute cream of celery or cream of chicken for the cream of mushroom & it still tastes great.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Aug. 23, 2004
This was okay but a lot of work and not a lot of flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Aug. 16, 2004
Excellent recipe in general but next time I will reduce the amount of rice as others suggested and the amount of cornflakes and butter was WAY too much. Half the amount of each would be about right. I have also made this with turkey and used mushrooms instead of celery and it was very good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Jul. 1, 2004
I liked this. I used cream of chicken and mushroom soup, and unfortunately didn't have any water chestnuts because that would have added another dimension. I found the cornflake and almond topping really tasty.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: May 17, 2004
Enjoyable comfort food. It reminds me of a casserole my grandma used to make.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: May 12, 2004
I read the reviews and made a couple changes to this recipe including lowering the salt and the lemon juice. Tastes great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Apr. 10, 2004
I really did something funny with this recipe, and it turned out great anyway! I tried to make this with the recipe for 'Mock Chicken', which is actually tofu that has been frozen and then quick thawed. Well, it still had the consistency of tofu, but didn't have much flavor so, the way I see it, it just added some extra nutrition and firmness to the casserole. I also used 1 chicken breast, which I cubed and put in the casserole mix raw. It turned out delicious!! The only change I would make next time is to saute the celery first so it's a little more cooked rather than crunchy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Jan. 25, 2004
We made this recipe ahead of time and froze for future use. It still turned out well and I have a picky husband. I wasn't sure about the water chestnuts, but they added a crunch to the casserole that was wonderful!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.1 star rating.
Reviewed: Jan. 9, 2004
I added sauteed mushrooms and parsley for color. The good thing is that it could be made ahead of time. The bad thing is that it lacked flavor, much too bland for my taste. I won't make it again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Dec. 29, 2003
Although this recipe was good it seemed to have a little too much butter and almonds. When I made it I used light mayo, non-fat yogurt and light butter, but it still had a heavy taste. Next time I might reduce the butter and the overload of almonds by 1/2 cup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Nov. 22, 2003
This recipe is great! My roommate and I absolutely love it, and we can eat the leftovers for days (if they last that long.) I don't use white pepper and usually use canned chicken to speed it up a little, and it still tastes great! Also, I skip the butter cracker topping and just sprinkle with more almonds before baking.
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Cooking Level: Intermediate

Home Town: Flat Rock, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Nov. 11, 2003
I read the reviews first, sauted onions,celery, & almonds, added 1/2 t. of white pepper. Still too much rice. Good flavor but the rice overwhelms the chicken. I didn't have mushroom soup so I substituted with cream of chicken. GardeningJan
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JAN

Cooking Level: Expert

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