Reviewed: Apr. 17, 2012

This is so easy and tasty. I like to prepare it with the original recipe sprinkle cheddar on top. I also steam some extra broccoli for the side. I guess I could just toss some frozen into the rice mixture- maybe next time. Great recipe for a busy family!

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Reviewer:

sometimechef

Reviewed: Mar. 15, 2012

Loved it! But like others before me I added a can of chicken broth instead of water, did not have chicken/broccoli soup so used cream of chicken and added fresh broccoli, sprinkled garlic powder and a dusting of bread crumbs on top of chicken. Delicious!!!

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Reviewer:

valthecook

Reviewed: Nov. 27, 2011

Great starter recipe! Turned out delicious!

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KIMMI06

Reviewed: Nov. 12, 2011

My wife and I both said IT'S A KEEPER, I used 2 cans cream of chick, 1 can cream of mushroom w/roasted garlic, chick broth instead of water. 5 mins. before done I topped with sharp chedder. Excellent.

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Reviewer:

eatumup

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Cooking Level: Intermediate

Home Town: Bradford, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

Reviewed: Nov. 10, 2011

This one didn't work so well for us. ended up cooking for almost 1.5 hours for the chicken to get done, and still half of the rice was over done,while the other half of the rice was still crunchy. It was also too soupy for us. I have made similar chicken and rice dishes in the past, so I'm not sure what happened here, but I probably won't make this again. Thanks though!

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Cooking Level: Expert

Reviewed: Nov. 2, 2011

Not terrible, but NOT great. Read the reviews, and even with added sour cream and cheese, this was bland bland bland. Disappointing - will not be making this one again.

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Reviewer:

jenalden

Reviewed: Oct. 22, 2011

I gave this recipe only 2 stars because if you were to actually follow it, this is what I would rate it. I changed it up a little bit, and still was disappointed. Due to other reviews, I added 1/2 tsp salt (which was still not enough) and topped with a mixture of spicy mustard and honey. I had to bake for 1 hour at 375 for chicken to cook through. The rice was still not completely done, and there was a lot of watery mixture on top. I think that it should have probably been stirred 1/2 way through the cooking time. The chicken wasn't very tender or flavorful, and we found the rice to be bland. If I was to use this recipe again (which I wont!), I would substitute the water for butter and milk, add more salt, and maybe put a topping of stuffing on. Since there was quite a bit of left-overs (no one in the family ate very much), I will be adding salsa, cheese, and corn, to make a mexican casserole. Hopefully, it's better the second time around!

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Reviewer:

caramia

Reviewed: Aug. 26, 2011

Simple and quick, but I think I'll double the rice and soup next time.

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Thunderella

Reviewed: Jul. 5, 2011

Well, the flavor is very good but I did make some changes of course. :0) I added a bit more garlic, some bread crumbs to the top, seasoned salt, and some onion. But I am not sure what rice cooks in 45 minutes in this, mine ended up needing a good hour and 40 minutes for the rice to not be crunchy.

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Reviewer:

Cecilia

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Jul. 2, 2011

I made one batch of this, and it barely filled the bottom of my pan. So I doubled it, and I adjusted it after reading some reviews. Instead of 1 cup of water I used 3/4 cup and 1/4 lemon juice. I used brown rice. I added broccoli, parsley, basil, Parmesan cheese, and garlic powder. I used two 12 oz cans of chicken. I cooked 45 minutes, and the rice was still hard. I put it back in for another 20 minutes, the rice was still hard. I put it back in for another 20 minutes this time not covered with aluminum foil. The rice was partially hard. Stirred, and put in for another 10 minutes uncovered. Rice still wasn't done. If you're going to use brown rice look into precooking it first...

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