Reviewed: Jun. 24, 2009

I thought this was a decent meal and my husband loved it! We used whole grain rice instead of long grain and I served it with glazed carrots. The only concern I have is that it was a bit salty and the mushroom soup really offset any hope this dish had of tasting "Asian".

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

Reviewer:

DaniellePaoli

Cooking Level: Beginning

Home Town: Winter Haven, Florida, USA

Living In: Belvidere, Illinois, USA

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

Reviewed: Apr. 28, 2009

this turned out great...i substituted chinese 5 spice for the garlic, and regular cream of chicken soup and used chicken broth instead of water. also added a splash of milk. cooked perfectly, tasted awesome!!

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

Reviewer:

Myra

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Keller, Texas, USA

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

Reviewed: Feb. 6, 2009

My family loved this meal. Knowing that the chicken might be bland. I used cayenne pepper for flavor. I also used chicken broth and 1 1/3 rice to cut down on the water contend that happen. The chicken was moist. Also it took hour and half to cook. I added frozen broccoli for color. A quick and easy dish.

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