Reviewed: Nov. 14, 2009

This recipe is a great healthy casserole. I used eggplant instead of mushrooms. I grilled the chicken, eggplant, zucchini,onions and zucchini. Everyone loved it.

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lucky

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Reviewed: Nov. 10, 2009

From previous reviews, it seems that this recipe lends itself to an endless number of variations. Tonight I used it for the basis for a vegetarian Mexican casserole. I followed the basic steps but used the following ingredients: ! cup brown rice cooked in chicken stock, 1 sm onion, 4 cloves garlic , chopped yellow and green pepper (one small each, could use any color), one chopped fresh jalapeno (we like spicy!) cumin, chili powder (1 tbsp) zucchini, canned diced tomatoes, black beans, 1 1/2 cups pepper jack cheese. It was so good my husband and I ate almost all but one modest serving of it. Thankfully, it's reasonably healthy. Next time I'm going to go in a different direction, with brown rick, chicken, onions and garlic, zucchini, carrots, mushrooms, cannelli beans, tarragon or sage, and gruyere cheese. But I'll definitely be coming back to the one we devoured tonight--it's a keeper!

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Liss

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Reviewed: Oct. 27, 2009

Very tasty. Even the zucchini haters enjoyed it.

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Soifua

Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

Living In: Santa Clarita, California, USA

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Reviewed: Oct. 21, 2009

This is sooo good-love it!! I didn't measure any of the veggies, just used 1 carrot, a bag of shredded zucchini I had in the freezer(probably 1-1 1/2 cups, 4 mushrooms, chopped & 2 green onions. I also used a little extra cumin (cuz I love it) & no salt! I also used monterey jack & cheddar cheeses-swiss just doesn't seem right w/these ingredients?! My only complaint is that the brown rice soaked up the 1 cup of broth before it cooked completely so I ended up just leaving out the rice altogether. This would be great in a wrap or a Mexican-type eggroll!! Thank you!!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Oct. 19, 2009

I took a lot of liberty with this recipe. 1.5 lbs hamburger, browned and drain, 2-3 cups cooked brown rice, sprinkle with taco seasoning or cumin to flavor. Sprinkle with Red cyanne pepper and garlic powder according to preference, 3/4 can cream celery, water to desired consistency, can of sliced mushrooms drained, handful chopped cilantro, salt, pepper, 2 cans black beans drained, mix well and simmmer. sprinkle with shredded cheese before serving. serve with quesediallas, or Tortilla chips. I

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jewel

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Reviewed: Oct. 13, 2009

Makes a great burrito filling too!

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megin480

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Reviewed: Oct. 12, 2009

Very yummy!

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Jessica M.

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2009

This casserole was awesome. Even my kids liked it. I will make it again and again.

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julievanderkuur

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Reviewed: Sep. 29, 2009

I can't give this a fair rating. It would probably be good (my husband enjoyed it), but I tried a shortcut. I thought I could not saute the onions and zucchini to save some time. I thought they'd cook in the oven, but they didn't cook enough. The onions especially were too raw/strong. I will be trying this again...following the directions next time! I just thought I'd share my experience so you won't make the same "dumb" mistake.

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newmama

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Reviewed: Sep. 23, 2009

Mmm, good! I didn't have just green chilies, but did have a can of diced tomatoes with green chilies, so I used that(drained). I didn't have Swiss cheese either, so used colby jack instead. Oh geez, I guess I subbed chicken broth for the vegetable broth, too. Anyways, whatever I did, it turned out wonderfully and it's a keeper.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Sep. 22, 2009

I was a little skeptical about this recipe but it turned out to be very good. I left out the chilis and carrots and used a Mexican cheese blend instead of Swiss. I also doubled the rice. It's good as is or, for another option, it's also great in a tortilla.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Sep. 4, 2009

It seemed lite on the rice compared to the other recipes. I made it as stated with the omission of the carrots simply as I wasn't feeling like shredding any. It was good but not that interesting to me. My husband loved it, the kids not so much. Would perhaps attempt again with more flavorings and adding more rice, might change up the veggies also.

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LFEAUTO

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Oakland, Iowa, USA

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Reviewed: Sep. 3, 2009

This was very good, I was surprised that even my finiky toddler ate it. I was short on time so I used regular long grain rice instead and it was very good. It was great the next day for lunch!

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Emma's mommy

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Reviewed: Aug. 30, 2009

Very, very good. I used yellow squash instead of carrots, and reduced fat cheddar/colby instead of swiss. Tasty and healthy...thanks for sharing.

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LARAZUC

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

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Reviewed: Aug. 27, 2009

Great casserole; this is a pretty healthy meal. Made it ahead of time and cooked it the next day - what a relaxing way to entertain. Added one more chicken breast, another small zucchini, 1 C carrot, can of stewed tomatoes (drained), and doubled the cumin; no mushrooms. This would not serve 8 - maybe 6. I had my husband and two of his friends for dinner - they all enjoyed it.

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barb45

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Reviewed: Aug. 24, 2009

This was very good - I used frozen pre-cooked brown rice instead of cooking it separately, and just tossed it in with the other sauteed ingredients with a little stock, and some chopped fresh jalapenos instead of the canned chilis, and I tossed in a chopped tomato. I probably used about 2 tsp. cumin. I only had one chicken breast, but between that and the beans, this was still a very filling meal. Thanks for sharing!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Aug. 21, 2009

My family loves this recipe!

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HeatherT

Cooking Level: Beginning

Home Town: Cherry Hill, New Jersey, USA

Living In: Dublin, California, USA

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Reviewed: Aug. 14, 2009

This was a really good recipie. I followed some of the advice of the reviews and it turned out great. I want to just keep eating... I agree could have easily cut back on half the cheese to cut the caloris and have a nice balanced meal. Will make again and again. But I would agree not enough rice in origional recipie. leftovers were great too.

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Nater777

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Reviewed: Aug. 12, 2009

I enjoyed this one, but it seemed like it was missing something. I took the advice of some other reviewers and added shredded carrots, and canned corn as well as doubling the rice. Also I only used cheddar cheese. Couldn't quite figure out what was missing though. Maybe garlic? I did realize after the fact that I used chicken broth instead of veggie broth. Maybe that did it. I'd make it again though. Everybody liked it :)

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JessLearning

Living In: Grande Prairie, Alberta, Canada

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Reviewed: Aug. 7, 2009

I left out the oil and mushrooms, and I used cheddar cheese and dried minced onion instead of fresh. It was so yummy! I love how healthy and delicious this meal is! Definitely a keeper in our house!

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