Reviewed: Jun. 13, 2009

This recipe is really good, but I gave it 4 stars because of the cream of asparagus soup ingredient. Anything in a can is unhealthy. I think it will be better if you made your own soup of asparagus or broccoli or something else. I also substituted Cheddar cheese for Feta just because I love it (Feta cheese, that is; I recommend authentic Bulgarian one from specialized store) and it is healthier.

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Askmenuser

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Reviewed: Apr. 26, 2009

very good, we switched it up by adding cream of mushroom and extra rice so it would a bit more filling.

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Gtwin83

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Apr. 22, 2009

My family and I definetly dug this one! It seems easaly twikable to personal preferance which I like. The meat lovers didn't know they wern't eating meat either. I had some tomotio sause id made and people seemed to like that on it though I didn't put it on the one bite I had (I was on a juice fast). I think next time ill add a some corn and a little diced purple onion. I also think sour cream and cottage cheese would be a delicious addition to make it more of a mexican lasagna.

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JonnyUtah

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Reviewed: Jan. 8, 2009

I used white rice instead of brown and 16 oz. frozen greens beans instead of canned. I also increased the cheese from 1.5 cups to 2 cups. I found this to be very very bland. I had to add lots of hot sauce and salt to it to give it flavor. I think this i a good base for a recipe, but it needs something else to give it flavor.

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KKH3

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Reviewed: Aug. 10, 2008

While easy and not too bad, it really isn't something that I would make on a regular basis or to serve to company.

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Joseph MacDougall

Cooking Level: Expert

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Reviewed: Jul. 23, 2008

Giving 5 stars with the following changes: used 2 cans broccoli cheese soup, approx 3 cups broccoli, 1 cup milk, lemon seasoning salt, 1/2 tsp italian seasoning, 1 1/2 cup low fat cheddar cheese, used more garlic because we prefer more - omitted water, green beans, basil and dill. I cooked the rice in 3 cups of chicken broth about 40 min, til liquid absorbed. Sprinkled lemon pepper on boneless chicken and baked covered until tender. Steamed fresh broccoli. Mixed all together well and baked for about hour. Even my picky 7 year old daughter ate!

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Dawn

Cooking Level: Expert

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Reviewed: Dec. 23, 2007

I loved this recipe! My boyfriend who usually doesn't like anything besides meat and potatoes loved it so much he had 3rds. This will become one of our family favorites.

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Patricia

Cooking Level: Beginning

Home Town: Kewanee, Illinois, USA

Living In: Nocona, Texas, USA

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Reviewed: Oct. 21, 2007

Very tasty! Quick and easy! I used white rice instead of the brown, and it turned out great! Will definitely make many times more!

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S. Dice

Cooking Level: Intermediate

Home Town: Smithton, Missouri, USA

Living In: Pocahontas, Illinois, USA

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Reviewed: Aug. 30, 2007

This was very good and I will make it again with a few slight variations. The baking time was about 40 minutes longer than the recipe called for. I stirred the casserole about every half hour as the rice seemed to settle to the bottom and clump. I will probably cut back on the dill weed. It seemed to overwhelm other flavors. I will probably add celery also. This dish has all the food groups except fruit. I enjoyed it enough myself and shared it with others who were impressed.

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JUDITH ANN

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 17, 2007

I really didn't like this.

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MARLISLE11

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 6, 2006

I agree that this is a good basic recipe yet I, too, made some changes. I cooked the rice with 3 cups of chicken broth for about 30 minutes on the stovetop (until all the broth was absorbed). Like WATERGIRL1 I used frozen broccoli (petite florets) instead of the green beans. I also omitted the dill & water. I only added about a cup of milk -- just until the mixture looked slightly creamy. I also saved 1/2 cup of the cheese to sprinkle on top before putting it in the oven. Baked it for 1 hour, it looked and tasted great. My family says it's a "keeper". Thanks, GRLBUG, for a good meal idea using brown rice.

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Year Old Mrs.

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Arlington, Texas, USA

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Reviewed: Jul. 24, 2006

I was a little leery to try this recipe after the bad reviews. So I decided to tweak it and make it my own. I used 2 chicken quarters that I skinned and marinated them in italian dressing overnight. I cooked the chicken at 350 degrees in a casserole dish covered with aluminum foil for 45 minutes. Then I removed the chicken and drained the oil. I cut the recipe in half since I was only cooking for two and I eliminated the dill, garlic, and onion. I layered the rice/ soup mixture on the bottom of the dish and placed the chicken on top. Then I cooked it covered for 30 minutes at 350 degrees, removed the foil, and cooked it uncovered for another 30 minutes. It turned out great and was not soupy at all. The rice was also done!

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Michelle

Cooking Level: Beginning

Home Town: Union Grove, Alabama, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 13, 2005

I thought this was ok...my teenager loved it. I made some changes, first I cut it in half as 12 servings for 2 people was way too much. I used cream of broccoli soup, sauted my chicken breast in some italian dressing, added the 1 glove of garlic along with a tsp of garlic powder. I Had to finish this off in the microwave as it was a bit soupy after the baking time but I think that was because I mistakenly added a bit to much water. I will make this again and play with it some more.

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whatyamakin

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Reviewed: Mar. 4, 2005

all the flavor in this casserole were just wrong. i should've known when the recipe called for dill. it was really awful.

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devilsdancefloor

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Brighton, Sussex, England, U.K.

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Reviewed: Feb. 18, 2005

Just okay. Probably won't make again.

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SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Feb. 2, 2005

This is a good basic recipe. I covered my casserole dish with its lid while baking. I also used chopped frozen broccoli (defrosted in the microwave) instead of the canned green beans.

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WATERGIRL1

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Reviewed: Jan. 24, 2005

Suggest longer baking time - add additional 15 to 20 minutes. Great mix of flavors. Will make again.

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Diane

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Reviewed: Jan. 23, 2005

It doesn't say whether to cover this or not, so I didn't. After the suggested baking time, it was still soup and the rice was not done. I would cut the amount of garlic down to 1 clove as well. I probably won't make it again though.

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