Reviewed: Jan. 12, 2012

FANTASTIC! I too added a 1 cup of carrots, 1 cup mushrooms and 1 cup rice. Next time I might try black eyed peas. Omit the salt, the cheese and veg. broth are plenty salty.

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Reviewer:

BevKat

Cooking Level: Intermediate

Home Town: Port Hueneme, California, USA

Reviewed: Jan. 7, 2012

This got four "yums" from my family. It was healthy, easy and delicious. There were no leftovers here ;-( The only changes were that I used colby cheese instead of swiss and cooked the brown rice in chicken broth.

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Reviewer:

NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Jan. 6, 2012

This was excellent! I put the zuchinni and onion and mushrooms together until soft, I used chicken broth instead of water and cheddar jack instead of swiss. AWESOME! TRY IT!

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Reviewer:

SHAWNEEFINO

Reviewed: Dec. 29, 2011

wow this was good! Doubled the rice, little bit extra chicken, added garlic, used cheddar/jack cheese. Great with sour cream and some hot sauce.

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Reviewer:

Jessica

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Dec. 29, 2011

I neither disliked or liked this dish. Something about the dish didn't taste like it belonged, or meshed well or something. I have a similar dish that we call quesadilla casserole from mccormick and it is much better than this. I would suggest going to your local spice aisle and get mccormick's recipe packet(with pre-measured spices included) for quesadilla casserole instead.

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Reviewer:

ashburjl

Reviewed: Dec. 18, 2011

Absolutely love this recipe. You can't go wrong with this one!!!

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Reviewer:

earthmuffin

Reviewed: Dec. 12, 2011

I loved this recipe! Aside from making some slight variations,such as, Adding pepper/jack cheese to the mixture and topping it off with cheddar/jack and substituting chili powder and paprika for the cayenne pepper. The most beneficial advice I can give is; to pound (tenderize) the chicken to a 1/2" thickness before cooking it. And I also chose to peel the zucchini before quartering it and chopping it up. Overall I am very impressed with this recipe and would like to thank LYSLW for the inspiration.

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Reviewer:

Mr. Twiggs

Reviewed: Dec. 7, 2011

I made this mainly for my one-year-old who eats like a bird, so I am always looking for recipes that include the most amount of food groups. I doubled the carrots, zucchini, onion and brown rice and was able to freeze half for future meals for her. As for my husband and I, it was very bland, so we each added salsa on top. Would make again, but should be served as a side because it's not very exciting.

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Reviewer:

Cassandra

Reviewed: Dec. 3, 2011

Very flexible menu that you can customize depending upon seasonal availability. Like most others I used double the brown rice to have left overs. Grated a couple of carrots and added brussels sprout leaves before into the final mix. The leaves gave a nice crunchy texture. Used cremini mushrooms as they are more flavorful and not as expensive as portobello. Next time I might julienne some bell peppers or even a jalapeno. Family loved it.

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