Reviewed: Oct. 3, 2006

was not very good, kind of bland, all tasted the same,

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jesi

Cooking Level: Beginning

Home Town: Patchogue, New York, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Sep. 26, 2006

This recipe was amazing. My boyfriend said it was one of the best things I have ever cooked. I made a few changes to the recipe. I used regular chicken breast and cut them in pieces. I made chicken flavored rice instead of instant white rice. I also didnt use all of the velveeta cheese. In the end it didnt need all that cheese it was just perfect. Definitely will be making this again.

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Kristin

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Reviewed: Sep. 20, 2006

This recipe is best if you use actual chicken breast and fresh broccoli. You can add mushrooms and it's even better!

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Christy

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Fort Leonard Wood, Missouri, USA

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Reviewed: Sep. 10, 2006

Overall pretty good! I did take the advice of some other reviewers though. I used brown rice and cooked it in chicken stock, sauteed my onions beforehand, and used cooked chicken breasts instead. I did substitute the cream of mushroom for cream of celery (I think that made a big difference) and I did not add the butter or milk as the recipe calls for. I also think that 1 lb. of cheese is way too much. I used some shredded marble cheddar and about half of 1 lb. of velveeta and that was plenty. My husband liked it -- so with the changes this recipe is a hit.

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BOMB141

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Reviewed: Sep. 9, 2006

pretty good! i used fresh steamed broccoli, cubed leftover chicken breasts, and regular cheddar (mainly because that was what I had in my refrigerator!) and it was pretty tasty. I think I would like to try it with the Velveeta as instructed though, or use sharp cheddar (it needed some more cheese flavor)

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AmyG

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Reviewed: Sep. 6, 2006

Eh. I love fake, processed cheese (lovely, I know), but was not impressed with it in this dish. Way too over powering. Will not make again.

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RedRobynNAU

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Aug. 29, 2006

Simple and Delicious. I did make the following changes from the recipe: Rice - Do not use instant and cook in chicken broth before putting all ingredients together. (2 cups of chicken broth for every cup of dry rice) Chicken - Instead of canned, I used the breast meat from a rotisserie by simply pulling it off the bone. Broccoli - I used fresh broccoli, chopped it and steamed until tender. Cheese - I used half shredded cheddar and half crumbled Velveeta. Then mix all ingredients together and add salt, pepper, and garlic salt (I used Lowry's) to taste. This dish turned out no where near bland! **TIP: Don't skip the onion. It adds just the right amount of flavor!**

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FrankieGirl

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Reviewed: Aug. 4, 2006

I am giving this 4 stars because it was really yummy and tasty and quite filling but even after seasoning it quite well I felt it needed more still. I made it with leftover chicken from a slow baked whole fryer chicken. That made it so good! Here is a tip though, follow the recipe about the rice! First time I made it I thought I could get away with not precooking the rice but it ruined the entire casserole! Be sure and cook the rice as it says! This is a really tasty and good home-cooked meal, would recommend!

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Valerie Reichart

Cooking Level: Intermediate

Living In: Topeka, Kansas, USA

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Reviewed: Jul. 31, 2006

Quick, easy & tasty. Use regular rice instead though.

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Bob

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Jul. 24, 2006

One of the best cheese/broccoli casserole recipes I've tried! There's a little more prep work involved than your standard recipe. I also substituted the canned chicken for fresh cubed chicken breast, just brown it in a skillet until the pieces are cooked through, with a little paprika for color. Instead of boiling water to cook the rice in, I used canned chicken broth, which really put a lot of flavor in the rice. This is a great dish, my one-year old and I loved it! Thanks for sharing!

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Angelica

Cooking Level: Expert

Living In: Winder, Georgia, USA

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Reviewed: Jul. 21, 2006

Recipe is great, with a few changes made. I substitute boneless skinless chicken breast, and use shredded cheese. This has become a staple dish in our house, I've made this several times already.

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DURAMOLLY

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Reviewed: Jul. 5, 2006

Very bland. I guess Velveeta never makes things gourmet but this was definitely lacking.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Jul. 4, 2006

This was delicious!

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Jennifer McG

Cooking Level: Beginning

Home Town: Houston, Texas, USA

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Reviewed: Jun. 19, 2006

This was very good and simple. I had to make several batches and was easy to multiply. I did add a generous dash of tabasco and used grilled chicken - I also used shredded cheese which mixed in really well. I cooked the rice in the microwave. On my second batch I added a little salt (not too much). I will make this again.

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Sandra B.

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Reviewed: Jun. 8, 2006

Amazing... very easy to cut in half for smaller families

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Erin

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: May 22, 2006

We like chicken, rice and broccoli, so I don't understand why this dish turned out so poorly.

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Rose

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Reviewed: May 21, 2006

It was a hit... I thought I had a recipe before where you did not have to cook the rice or chicken, but it baked in the soups covered in the oven... I may try that next time

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mLm

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Reviewed: May 16, 2006

COOK THE ONIONS BEFORE SERVING! I added raw onions which was a big mistake. The raw onion threw off the entire flavor of the meal. I had to throw the whole thing out. The flavor was great. I used fresh broccoli, real shredded cheese, freshly cooked chicken breast, and I cooked the rice on the side and mixed it all together at the end. I put it in a casserole dish and put it in the oven. I will make it again, but I will saute the onions before I cooked them. (I need to add that I used sweet vidalia onions, not the reccomended small white onions.

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