Reviewed: Nov. 1, 2003

Very good casserole dish! I followed the collective advice of other reviewers: added fresh sliced mushrooms and sautéed them with the celery and onions; toasted the sliced almonds; reduced the salt to 1 1/2 teaspoons, reduced the pepper to 3/4 teaspoon, and reduced the melted butter to about 1/2 cup. I made everything but the topping the night before and then refrigerated it. Added cornflake topping before baking, and increased baking time to about 1 hour. Guests loved it, and had several requests for the recipe. Only additional suggestion I'd make would be to add a bit more flavoring, as the casserole is mild though with lots of pleasing texture and crunch. Maybe an Asian 5-spice?? I'll certainly be making this again!!

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NESODDEN COOK

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

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Reviewed: Oct. 9, 2003

this casserole is great! it's got some crunch, it's not so casserole-like. i added some garlic pepper and onion powder... YUM!

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Cegirls

Cooking Level: Intermediate

Home Town: Whiting, Iowa, USA

Living In: Sioux City, Iowa, USA

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Reviewed: Sep. 1, 2003

I have had this recipe for a long time...since it was first posted and it is soooooo yummy!!! I shared this with my family and they eat it all of the time, as do we. Thank you so much for sharing! I did, however, modify it by only using 1 Tbsp butter, and only enough cornflakes to cover the top. We seem to like it less crunchy.

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JULES2

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Reviewed: Aug. 8, 2003

I cooked this dish for the first time and served it to 8 people at a luncheon recently. It was fabulous. Everyone wanted the recipe. I changed the recipe somewhat. I used 3/4 cup of butter instead of 1 cup, but I think it could be cut back even more. Also, I added more onion than called for and I sauteed the onion and celery a little to release their flavors before adding them to the chicken/rice mixture.

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JOYCEPLUM

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Reviewed: Jul. 21, 2003

Tastes great and freezes well! After reading other reviews, I did cut back on the white pepper. I shredded my chicken the night before, which made it a quick meal to prepare after work. I've already added this to my family cookbook. Thanks, Behr!

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SCREED

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Reviewed: Jul. 17, 2003

We had a friend bring the fixins for this on a lake vacation with us. We served it tonight to 14 people. This casserole got rave reviews from all and will certainly be a keeper.

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CAROL BAILEY

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Reviewed: May 30, 2003

This is a family favorite! I cook the chicken & rice the night before and just throw it all together the next night for dinner. It is SOOOOO GOOD! Has lots of flavor. The only thing I leave out is the white pepper. It makes it a little too spicy.

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STEPHSTONE

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Reviewed: May 22, 2003

This was the first recipe I tried from Allrecipes.com and I definitely picked a winner. I made the 2 casseroles - one for a friend whose daughter was in the hospital, and one for me and my husband. It was excellent with a great variety of tastes and textures. The next time I will probably use less pepper, but everyone loved the original. I will make it again!

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DARCIEC

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Reviewed: May 7, 2003

This was sooo yummy! I added a box of frozen chopped broccoli and 1/2 C. shredded cheddar cheese. I also used Rice Krispies for the cereal topping! I'll be making this a lot! I also used low fat sour cream (instead of yogurt), mayo, and cream of chicken soup. Thanks for the great recipe!

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DARTHLAURIE

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Reviewed: Feb. 13, 2003

wow this was great, sounds like a lot of pepper but it really makes the meal, this one was a big 5 stars for me. Made enoughf for a ladies luncheon and leftovers for dinner.

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LMCPEAK

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Reviewed: Jan. 7, 2003

I taste tested the prebaked casserole to see if it really needed all that salt. The flavor was yummy without it.I was excited to try something new, I knew we would enjoy it. The problem was when it came out of the oven, it had lost about 40 percent of its flavor. The rice apparently absorbs everything that made this yummy tasting before baking. It is a great casserole. I love the cruchiness of the waterchestnuts and the cornflakes. I will be making this again to see if I can solve the mystery of the missing flavor. Perhaps a little sherry or soy sauce? Oh, I also added 1t garlic powder and some frozen peas. It was still very good even with the flavors that disappeared while baking. Maybe it really needs the salt that I left out, but I felt the soup, butter and mayo added enough. Thanks for sharing,Behr!

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MAGGIE MCGUIRE

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Reviewed: Dec. 20, 2002

My family and I really liked this recipe. I made it as directed, only changing the amount of white pepper to half. It's a great recipe to make for one dinner and freeze the rest for another. It's nice and crunchy and very tasty, and freezes very well. I have made it several times so far and it's always come out great!!!

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MCVANBUSKIRK

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Reviewed: Dec. 16, 2002

I loved this and so did my family. I substituted sour cream for the yogurt (only because I didn't have it on hand). I also used Ritz crackers on top instead of the corn flakes. Did not use white pepper, used regular black pepper. I also used the left over turkey from Thanksgiving that we had frozen. Thanks for a great recipe.

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RNTOBYE

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Reviewed: Nov. 20, 2002

I added lowfat soup, brown rice, omitted chestnuts amd reduced celery and increase almonds (dh loves almonds). First night it was good. Froze half it and that batch was okay, but tasted blan, had to add mozzerela. Next time I'll make half and skip leftovers.

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CHEWYSMOM

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Reviewed: Nov. 9, 2002

I halved this recipe but used whole cans of mushroom soup and water chestnuts. I didn't measure the other ingredients, but just used what looked good to me and it came out very well. I also used hickory smoked almonds because that is what I had and I wanted to use them up.

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NJSS2000

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Reviewed: Oct. 10, 2002

I liked this but reduced the fat quite a bit - use lowfat soup (any cream of anything flavor) and lowfat mayonnaise and just enough butter to moisten the cornflakes. I also finely crushed the cornflakes. Great recipe when you are helping out a hurting or sick person's family...you make one dish for your own family and one for theirs. Or freeze one for those frantic days.

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KHENLEY

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Reviewed: Sep. 23, 2002

Though there are just two of us at home, I made this huge recipe for my husband and myself. It's wonderful! We both had seconds tonight, and will have some for lunch tomorrow. I can't wait to bring this to a potluck! I will keep this recipe and share it with friends! Thanks!

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Texasglori

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Fort Richardson, Alaska, USA

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Reviewed: Aug. 20, 2002

What a great casserole! I made some alterations, shared some with my aunt Doris, and decided it's a "keeper". This makes a huge amount so make sure you're hungry. Takes awhile to assemble but well worth the effort.

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MISSY YEAST

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Reviewed: Aug. 6, 2002

Make sure you let it firm up for awhile before you serve it. Otherwise, it's quite runny. I used cream of chicken soup instead mushroom, and water instead of broth, and it still turned out very good. It's packed with texture - a real adventure for your mouth! =)

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GWENDYDARLING

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Reviewed: Jul. 26, 2002

This was very good. Used light sour cream (instead of yogurt) and light mayo and basmati rice. Next time I'll try brown rice.

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Leanne

Cooking Level: Expert

Living In: Beaver, Pennsylvania, USA

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