Reviewed: Jun. 10, 2003

Very tasty and easy - works well to use rice and chicken prepared in advance. A bit bland, but may need a little something in the dressing (or just some salt and pepper).

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SMC90

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 6, 2003

This was a good recipe, but I agree that it needed som extra flavor. I took advise of others and added some garlic. I assumed that the rice was to be cooked with water (2/1 ratio). The recipe should specify though.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

NCASSESE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2003

Good recipe but needs tweaking. There is something missing, I just don't know what. I used brown rice, fat-free mayo and no butter. I boiled the chicken breasts (3) and sautéed the onion and celery in a little bit of olive oil. Very easy if you already have chicken cooked.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LETTR6

Cooking Level: Expert

Living In: Mobile, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2003

this recipe was wonderful, i added a can of baby cob corn(drained)some sliced carrots and a little bit of grated cheddar cheese. I also toasted the almonds and for the topping i added some chow mein noodles. I just felt these additions gave it a little more color and a more oriental feeling. to date it is my most requested recipe

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

BONNIE74

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2002

YUM! My husband is picky when it comes to cassaroles (no cream of mushroom for him!) and we both LOVED this! I omitted the butter on the top (almost - I put 3 tiny specks) to save fat and no one noticed a thing. Highly reccommended for weeknight or company.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

COURTNEYLEIGH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2002

I have been looking for years for this recipe. I grew up with this dish, and it is one of my favorites! I tweaked it a little to suit our tastes, and the results were amazing. Here's what I did: - shredded the chicken instead of chopping into cubes; - used one can of cream of mushroom and one can of cream of chicken; - used 1/2 cup mayo and 1/2 cup sour cream; - finely diced the celery and sauteed it until soft; - used the water that I poached the chicken breasts in to cook the rice; - added pepper to taste; - doubled the amount of corn flake topping; - baked casserole (without topping) for 30 minutes, then added the topping and baked for the final 15 minutes. Adding the topping in the last 15 minutes keeps the corn flakes from over-browning. Thanks so much for sharing this recipe! :)

Was this review helpful? [ YES ]
48 users found this review helpful

Reviewer:

NAN1970

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2002

This was fantastic. My 3 year old cleaned her plate. I halved the recipe, used cream of celery soup and ommited the celery. I baked it in a 2 qt. casserole. (I did not halve topping or soup). It was great!!!!! Great for covered dish suppers.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

KC38

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 6, 2002

I liked all the ingredients, but felt it came out a little on the dry side and bland----not really worth the effort for me.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MARYTRU

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 3, 2002

This is hands down my favorite all recipes dish ... with a few alterations. I use sour cream instead of mayonnaise and roast garlic cream of mushroom as opposed to cream of chicken. You can bulk up the almonds and celery, too, for a more hearty dish. I've even made this with brown rice ... yum!

Was this review helpful? [ YES ]
35 users found this review helpful

Reviewer:

SMITHH2

Cooking Level: Expert

Home Town: Bremerton, Washington, USA

Living In: Bothell, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2002

A great, "comforting" chicken casserole! We loved the almonds and the cornflakes on top for added texture. Yum!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Devonna

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2002

Very good casserole overall- I added fresh sliced sauteed mushrooms, and I also used whole chicken breasts- placed them on top of the casserole and cooked it the same otherwise. I thought it needed more flavoring, some seasoning salt or garlic- it was a little bland.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2002

Excellent. My husband really likes this recipe. I'm not usually a big fan of casseroles, but this one was great. I was afraid this recipe would be bland, but it wasn't. I toasted the almonds before I added them, and it brought their flavor out more. Great. It was very simple to make.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CORB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2002

It was fairly bland and tok a lot longer to prepare than noted. I sauteed mushrooms in soy sauce and added to the recipe to give it some flavor- after that it was delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ANDIJR

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 10, 2002

My family normally does not like casseroles. It was a big suprise when everyone raved over it! I did use 2c cooked rice and a cup of chicken stock to make it a little more moist. Thanks for a winner!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MYSTIC9212

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 10, 2001

This recipe has been revised. The correct amount of rice is 2 cups uncooked rice. - The Staff

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

the allrecipes staff

Home Town: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2001

This dish really turned out good. I have to agree with the other comments, DO NOT USE 4 CUPS OF RICE. I used 2 cups of uncooked rice, and I STILL had 2 cups of cooked rice left over. It wasn't a disaster, though. I used the idea that others had, and made a rice pudding from a recipe I found on this site. In the casserole, I cut up the chicken and cooked it in a skillet with curry seaoning. Afterwards, I sauted the onions in the same skillet with the leftover juice. I left out the celery. I also toasted the almonds. It was delicious.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

AUNT LOLA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2001

This was a great company casserole. It was not only wonderful tasting but an attractive dish as well. I did use the extra rice for rice pudding, toasted the almonds first and add some crushed garlic. It is one to be repeated.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

melissa

Cooking Level: Expert

Home Town: Allen, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 1, 2001

This recipe was easy to make and delicious, but I would definately make some changes before I try it again. Firstly, I would add only approximately 2-3 cups of rice. I would also toast the almonds before adding to the mix. Also, be sure to use 9x13 dish and mix the mayonaise and chicken soup into the rice very well.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

JOANNE13

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2001

I also fixed this recipe for my son and daughter-in-laws wedding and had many people ask for the recipe. I agree that the 4 cups of rice in the recipe should be "cooked rice" not uncooked rice. When following the recipe the first time I had waaaay too much rice and had to make a rice pudding, boy did that disappoint my family.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

WEEDEN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2001

Very Good. We liked the crunchiness of the almonds(which I toasted),the celery and the cornflakes on top. Flavors blended together well. I will make this again. I agree with other review that suggests that it is 4 cups of COOKED rice not 4 cups uncooked rice.

Was this review helpful? [ YES ]
3 users found this review helpful