Reviewed: Oct. 18, 2008

did not like this, it was so soupy and cheesey. i followed the recipe exactly. we mixed the left overs with more rice the next day and it was better, but i will not make this again. too much cheese, and i think too much soup too. it was kind of like a pile of slop.

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lduv143

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Reviewed: Sep. 22, 2008

4 stars, based on how easy and fast the recipe is, while still being tasty. Tasted even better the second day. Hard to mess up, everyone liked,...definitely "comfort food". A keeper for when you are feeding a large group of people, and a one-dish casserole is the easiest way to go. Served with salad and crusty bread.

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Keillie

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Reviewed: Sep. 14, 2008

This was alright....seemed like alot of work to me. Thought it was an alright recipe...husband loved it.

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misss_e

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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Reviewed: Sep. 10, 2008

I thought this was great, I did 4 cups rice, 5 chicken breasts and no onion. Even the kids loved it!

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sundby24

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Sep. 6, 2008

This is a great weeknight meal for when you are stumped on what to cook! I used cooked and cubed chicken breast (leftover works great too) and added shredded cheddar to the top. Don't forget the onions. MMMMMM...

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Renee

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Sep. 2, 2008

This recipe turned out great! I added carrots to the top of mine to add a little color. I also used long grain rice (cooked that first) and baked my own chicken (broke it up). It make more than enough. Great for ones on a budget.

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jrenee

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Reviewed: Aug. 22, 2008

I halved the recipe and added the onion and the kids loved the recipe. I was going away for business so I mixed all the ingredients together and froze it. My husband said it turned out great. I used a bag of frozen peas instead of broccoli (didn't have) and two chicken breasts boiled with a bay leaf and celery seed instead of canned.

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Aug. 15, 2008

I halfed it, used 2 lrg chicken breast sauted with coconut oil and some various seasonings. used cream of mush, omitted velveeta (yuck) and added about 1/8 cup goat cheese for a more grown up taste. seasoned the mixture as well with various spices. cooked my rice 3/4 way done in chicken broth as well. Good base recipe though. My 2 yr old devoured it too!

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KUJayhawksfan

Cooking Level: Expert

Home Town: Junction City, Kansas, USA

Living In: Raymore, Missouri, USA

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Reviewed: Aug. 12, 2008

For us "broke" people, I used everything I had on hand... can of chicken, rice, cream of mushroom soup, frozen mixed veggies and cauliflower, and shredded italian and mexican cheese (basically cleaned out the fridge and freezer!) and this turned out FANTASTIC!! Even my 1 1/2 yr old ate it! I made it up last night, and cooked it today. Did use a touch of garlic salt and threw in some chives. DELICIOUS!!!! :) Thank you!

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Lee Ann

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Reviewed: Aug. 11, 2008

This was the first casserole I have made besides the green bean casserole. I altered the recipe a little according to previous reviews. Instead of canned chicken I diced up a pound of fresh chicken and cooked it in a frying pan. I also used 1 and 1/2 cups long grain rice and cooked it in 3 cups chicken broth. I combined all of the ingredients except for the broccoli, rice, and chicken in a bowl to make sure the binding ingredients were well mixed. Then I added the broccoli, rice, and chicken and mixed well. I put the mixture into a 9x13 pan. I crushed up Lays plain potato chips really well and mixed with butter and spread the mixture on top to make a crunchy topping. I baked the casserole for an extra 10 minutes. My husband LOVES casseroles and I was worried that this wouldn't live up to par for him but he ate two helpings and had it for almost every meal for the rest of the weekend. Great recipe with the few revisions!

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Brooklyn

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Reviewed: Aug. 4, 2008

This recipe was a hit in my home! I made a few personal modifications: I cooked regular long grain rice in our rice cooker while I prepared the sauce; I mixed the cr of chicken and mushroom soups, 1 can (13 oz) chicken, 1 bag of broccoli, S&P, and garlic/onion powders until the broccoli was somewhat tender (based on previous reviews). Once the rice was done, I sprayed a 9x13 pan with Pam, layered the rice, about a cup of montery jack cheese, and the soup mixture. My husband hates plain cheddar cheese, so I placed 7 slices of american cheese on top. Baked for 10 minutes, stirred the cheese into the mix, topped with seasoned bread crumbs, and baked another 10 minutes. My 17 month old LOVED it (and she is not a rice fan) and my husband asked to put it into our weekly rotation. That's all the thanks I needed!

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IndyDiva79

Cooking Level: Beginning

Living In: Indianapolis, Indiana, USA

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Reviewed: Jul. 25, 2008

Very good

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KECIA123

Cooking Level: Expert

Home Town: Rome, Georgia, USA

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Reviewed: Jul. 8, 2008

This recipe was delicious. I substituted shrimps instead of chicken and I got rave reviews. I've made it a second time and it still did last long in my house. Found something that my hard to please children even liked. Thanks a million.

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Sandy Asemota

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Reviewed: Jun. 30, 2008

I tried to make this healthier by using brown rice, reduced fat soup, real shredded cheese, and added more broccoli than the recipe called for. I also used fresh chicken breasts instead of canned. I just cooked them on the stove on a lightly greased skillet and then cut them into chunks. As many other reviews have said, it needs some tweaking, but once you make the changes, it is a 5 star recipe!!

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winko58

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Reviewed: Jun. 22, 2008

This was a good recipe. I made some changes like using chicken breasts cut up instead of canned and I sauted the onion first. I think it would've been nice to have some sort of crunchy top to this recipe too. I think next time I will add some cracker crumbs. But really, thanks to the poster- this is a keeper.

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SUSADAISY

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jun. 6, 2008

I took the advice of other and changed the recipe a little.. First I add two cans of soup, cream of mushroom and cream of chicken. Second I also per-cooked the rice. I only used 16 oz of cheese..8oz shredded and 8oz jack..I also add some curry,about a tbs spoon.. My boyfriend who only eats his mothers cooking ate two plate's and then ask when I was going to make it a again.. Great recipe, but you do have to change it around a little..

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BreannaRose

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Reviewed: Jun. 2, 2008

This recipe was really good with some small adjustments. I omitted the chicken to accomodate vegetarians and made it as a side dish for a BBQ. I did not use instant rice, but 2 1/2 cups normal long-grain rice cooked through. Also, I heated the butter, milk, soups, and cheese together over the stove until everything had an even consistency. This prevented too much of one ingredient being taken in a mouthful. I also added creole seasoning and fresh ground black pepper to the mixture. Then I just stirred in the broccoli and cooked rice, then spread it into a pan. I refrigerated it and then baked it off later covered with tinfoil. All in all, this recipe turned out really good with the minor method change and everyone love it.

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ChrisM

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Reviewed: May 19, 2008

This recipe was great! I altered it a bit and used frozen chicken tenderloins and just used a half a pound of shredded cheese. My friends loved it!

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jordyleah

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Reviewed: May 5, 2008

I have made this dish way too many times to count over the past 2-3 years! My family loves it - even my picky niece. When I plated it up for her she asked if she could only take a few bites. I asked her to just try it. Before I knew it she was asking for seconds!! I do make a few changes... First I make regular long grain rice cooked in chicken broth according to package directions. Instead of canned chicken I sauté 2 chicken breasts over med. heat until the juices run clear or left over rotisserie chicken. Fresh broccoli chopped small and microwaved for about a minute, 98% fat free cream of soups and skim milk. I don't add the processed cheese at all but instead top the casserole with mild cheddar cheese. It is more time consuming the way I prepare it but in my opinion, it is better this way!

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Leah

Cooking Level: Expert

Home Town: Antioch, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 27, 2008

Here's what I did: I chopped the broccoli/onion up very fine, sauteed the onion in a skillet until translucent and then added the finely chopped broccoli. After 5 mins I added the butter. I used GROUND MEAT seasoned soulfully. I used 2 bags of Success Boil-in-a-Bag Rice. After everything was ready I used a 9x13 dish and poured meat/broccoli/onion/mushroom & chicken soup along with two (2) jars of Cheese Whiz together, stirred it placed in the oven for 10-15 minutes. It is GREAT!!!!!! By the way, I never used milk at all.

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