Reviewed: Sep. 3, 2010

Very bland. It needed seasoning other than just salt and pepper. I would not make it again.

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Reviewed: May 5, 2010

If you have a recipe based on chicken and rice, and no seasoning, not even salt and pepper, it'll be fairly tasteless. I make this with Cream of Chicken, chicken stock instead of water, and of course, salt and pepper. Yummy!

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Reviewer:

PETEQ

Cooking Level: Beginning

Living In: La Mesa, California, USA

Reviewed: Jan. 7, 2010

Excellent quick easy meal. Not really a risotto but this is a super easy rice casserole. I will make it again. I added garlic, onions, scallions and sea salt. It did not cook in 30 min. For some reason I needed and extra 15. It is not my oven as my oven is fantastic.

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Salads4me

Cooking Level: Intermediate

Reviewed: Dec. 12, 2009

I used Cream of Wild Mushroom soup, 1 cup of chicken broth made with boullion, 1/2 cup milk, 1/2 cup parmesan cheese, 1 tsp of Nando's Peri peri sauce, 1 tsp of Worchestershire sauce. I first browned the chicken after coating them in paprika, salt and pepper. i didn't add any veggies but served new carrots on the side

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Reviewer:

sara

Reviewed: Dec. 7, 2009

Great basic recipe! I read the comments that had said that it was a little bland, so I just added a couple spices that I had in the cupboard and it turned out great! I will definitely make this again. So easy to prepare

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CourtneyC

Reviewed: Nov. 13, 2009

Incredibly easy and tasty! Added frozen green beans and canned black beans

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orangesparkz

Reviewed: Nov. 12, 2009

This is a very good recipe. The only change I would recommend is to use instant rice. Also, the next time I make it, I may layer the top with canned biscuits to make it into a pot pie of sorts.

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BRANDONIUS

Reviewed: May 28, 2009

This recipe is delicious! The rice cooked nicely and flavor was great. As a thought this is a nice recipe to make changes to such as removing the chicken if you need to make a vegetarian meal.

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RuteMienkowski

Cooking Level: Intermediate

Living In: Union, New Jersey, USA

Reviewed: Mar. 11, 2009

Excellent recipe, although I did make a few changes. I used cheddar cheese because I didn't have any mozzarella. I browned and seasoned the chicken before adding it to the mixture. I also added salt, pepper, paprika, and dried parsley to give it some flavor. We loved it!

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Reviewer:

erexson

Reviewed: Jan. 12, 2009

A good base recipe and an easy way to make Risotto without all the stirring. I made several changes: -Used chicken broth instead of water. -Used about a cup of mozzarella -Did not use parmesan -Browned and seasoned (salt, pepper, chicken herb seasoning) the chicken first -Added salt, pepper, and herb seasoning to the mixture -Baked @ 400 35 minutes, then additional 20 to get creamy risotto texture -Added more vegetables than called for (a whole package) - it was a seasoned vegetable mixture with zucchini, onion, green beans, etc... It turned out great with these changes. Probably should rate lower or write a new recipe with all the changes I mad, but you get props for the baked risotto idea.

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