Reviewed: Jan. 31, 2008

This is a good basic recipe but uses too many "processed" ingredients for my liking. I use fresh broccoli, cooked-cubed chicken breasts and real, grated, cheddar cheese. Take the extra time to make this recipe with fresh ingredients- they are so much better for us!

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Kathy

Cooking Level: Expert

Home Town: Centennial, Colorado, USA

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Reviewed: Jan. 10, 2008

This was good and all I had to do was spice it up a bit and use real cheese- we don't like velveeta- was really good and easy- Thanks!

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danni

Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

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Reviewed: Dec. 14, 2007

This is a good recipe. I didnt use canned chicken though, I used boneless chicken breast that I seasoned and sauteed and also I used about 6 oz. shredded fiesta blend style cheese instead. The only problem i had with this recipe was that the broccoli was a little crunchy. I don't like crunchy veg. so the next time I make the dish I'll cook the broccoli down a little before i add it to the mixture.

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chantal

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2007

I made some changes: a little less processed cheese than called for, used brown rice instead of instant, didn't add butter, used onion soup mix instead of chopped onion, and added browned buttered bread crumbs on top for last 5 min. My husband enjoyed it, but I didn't. This is a recipe worth playing with until I get it right. I'll try some other suggestions others have shared. The buttered bread crumbs on top was a good addition though.

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E Seltzer

Cooking Level: Expert

Home Town: Elizabethville, Pennsylvania, USA

Living In: Mechanicsburg, Pennsylvania, USA

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Reviewed: Dec. 11, 2007

This was a huge hit at my house. I love how cheesy it is. I made this ahead and froze it, it was super quick to bake (after thawed). It was good as left overs as well (since it made so much), but they didn't last long. This is my family and I's favorite casserole. Thanks for posting

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WAMMY

Cooking Level: Expert

Living In: Granite City, Illinois, USA

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Reviewed: Dec. 1, 2007

This is a lot of great food, with a lot of great ease! However, I agree with others that some adaptations need to be made. Next time, I will either saute the onions first, or use onion soup mix, as someone else suggested. Also, I will use shredded Cheddar, rather than the processed cheese. I think a can of mushrooms would be great in this, too.

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Libby

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Reviewed: Dec. 1, 2007

Good with instant rice, go light on the cheese, and don't substitute turkey.

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Ckay111

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Reviewed: Nov. 16, 2007

Not quite like what mom use to make, but it sure brought back the memories (hence the 5 star rating). Very good, very addictive! Thank you!

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RandyRandy

Cooking Level: Expert

Home Town: Hobart, Oklahoma, USA

Living In: Midlothian, Illinois, USA

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Reviewed: Nov. 12, 2007

I gave this a 4 because it would probably have been great with the modifications mentioned in the reviews. I did not read them before making it and it was WAY too cheesy! Cut out a lot of the cheese. I think it would have tasted great if I had done that.

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cookingagain2

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Reviewed: Nov. 2, 2007

I thought this turned out very good. A repeat!

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Lainie_S

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Reviewed: Oct. 29, 2007

I too took this recipe and changed it up a bit. I added some carrots, used chicken breast instead of the canned meat. And just used Mexican mix cheese, and only put enough to cover the top of it, along with salt and pepper. Oh, and only half a cup of milk. That seemed to satisfy me and my husband. A very good and simple recipe that can be modified as the person cooking it prefers.

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Gumblyna

Cooking Level: Intermediate

Home Town: Brookhaven, Mississippi, USA

Living In: Jackson, Mississippi, USA

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Reviewed: Oct. 25, 2007

Although I thought the flavor of this dish was excellent, the consistency was too soupy for our taste, even after increasing the rice to 3 cups as suggested by another reviewer. If I make it again I would omit the milk and cut back on the cheese (i did use 16 oz of shredded cheddar rather than velveeta). Some toasted bread crumbs or french fried onions on top might also help to give it a little crunch.

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Jenh76

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Reviewed: Oct. 4, 2007

This was really delicious, but I made some changes to the original recipe. I used half the Velveeta, 1.5# of chicken tenders (chunked and cooked in the skillet), and 16 ounces of fresh broccoli florets. I also used a cream of chicken & mushroom soup(2 cans). This is a favorite around our house and is nice on busy weeknights when we want a hot meal but I don't have a lot of time. Next time I think I will substitute regular Cheddar cheese and see how that works. Great stuff!

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SarahLinTopeka

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Reviewed: Aug. 12, 2007

I'm not sure what the fuss about this dish is. I thought it was great. The only change i made was that I used a lb. of pepper jack velveeta instead of the regular. My husband says it is a 4 but what does he know?

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ALLABOUTHIM2911

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Reviewed: Jul. 6, 2007

I love this stuff. I don't use canned chicken though. I use cooked chicken breast cut into cubes.

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BOYER81

Cooking Level: Intermediate

Home Town: Hagerstown, Maryland, USA

Living In: Waynesboro, Pennsylvania, USA

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Reviewed: Jul. 5, 2007

This is always a great stand-by recipe. I left out the onion and mixed in half a can of French's friend onions. Baked for 30 minutes and topped it off with the other half of the fried onions. Yum!

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CulinaryCutie

Cooking Level: Expert

Home Town: Edmond, Oklahoma, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jun. 3, 2007

Excellent. My husband LOVED this and asked me to put it in our regular dinner rotation. I increased the rice to 3 cups since I found 2 cups to be too soupy. I also used 4 chicken breasts instead of canned and 22 ounces of broccoli. Omitted the onion since we neither one like onion but did add onion powder since we like the flavor.

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