Reviewed: Jan. 17, 2008

Great "comfort" food with the rice in the mix. Our family really enjoyed this casserole. I added frozen baby carrots and green beans to the soup mixture to make it a "one dish" meal. Also, the chicken breast I used were FROZEN so I set the oven to 350 degrees. Everything turned out great - the chicken, rice, and veggies. Yum...

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letscookit

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Reviewed: Jan. 15, 2008

The rice around the edges gets a little crisp. May need more liquid. I also used fresh mushrooms I had sauteed in butter. Overall, a popular dish in my household.

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busymom923

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jan. 13, 2008

after reading reviews for this recipe, i amended it a lot. i used 2 cups of rice, added 1/4 cup white wine and an extra cup or water and did just cream of mushroom, plus garlic powed, celery salt and a mix of dried peppers to spice it up a bit. oh, i also used canned white chicken meat (2 cans) instead of the chicken breasts since i didn't have any. i didn't have chicken soup mixture, so i used this stuff i have called 'adobo completo' for seasoning, but it ended up being too salty (my fault!), so i tried to rescue it w/ some brown sugar. my hubby still liked it, but i am a tough critic and thought it too salty. i will cook this again and not add too much salty seasoning and it will be just fine! i give the recipe a 4 b/c it is indeed simple, but there were quite a few tweeks that needed to be made to perfect it... thanks for the starting point though! :)

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Melyssa Evans

Cooking Level: Intermediate

Living In: Missouri City, Texas, USA

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Reviewed: Jan. 10, 2008

This is a good building block recipe. I would not make this again as is. It is bland, and I even used an entire packet of onion soup mix, paprika, some chipotle powder. I would make it again with a Mexican variation: add diced green chiles, season the chicken with taco seasoning, cover with shredded cheese and serve with a dollop of sour cream. Maybe even mix salsa in with the rice. Easy to make though -- customize it to your tastes and preferences and you won't be disappointed.

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SAMMARTI

Cooking Level: Expert

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Reviewed: Dec. 24, 2007

Any recipe that makes my hubby emit an "Mmm" after the first bite, gets a good rating from me! I did make a couple of changes, though, which is why I'm only giving the recipe, as written, 4 stars. I didn't have any cream of celery, so I used a can of cream of mushroom and left out the mushrooms in the recipe. Also, after reading the reviews about the casserole being bland, I used more than a pinch of garlic powder and also added a little reduced sodium seasoned salt. I sprinkled a bit of the seasonings on top of the chicken as well. Delicious!

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MsTish

Cooking Level: Expert

Home Town: Montgomery, Alabama, USA

Living In: Ellsworth Afb, South Dakota, USA

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Reviewed: Dec. 23, 2007

This is an awesome recipe. I had been looking for a good chicken and rice recipe. I did not add the can of mushrooms or the fresh garlic. I did add garlic powder. Also, I added in a can of cream of chicken and subsituted chicken broth for the water. It turned out great. Thanks alot for a simple recipe.

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Kiesha

Cooking Level: Intermediate

Living In: Chattanooga, Tennessee, USA

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Reviewed: Dec. 15, 2007

This was really simple and great for a busy day. I made this about every other week when my son was first born because it's so easy!

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GabesMom06

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Dec. 10, 2007

Great recipe. I appreciate that the ingredients are common - making it quick to put together. For better flavor I used CREAM OF CHICKEN & HERBS soup and one can of BROCCOLI CHEESE. The plain cream of chicken or mushroom does not have much flavor at all. I also used more water as others suggested so that the rice was cooked thoroughly. I used a WILD RICE mix (white, brown and wild rice) instead of just white rice, and topped with crushed whole wheat crackers. GREAT! Will definitely make many more time.

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Steph

Cooking Level: Intermediate

Living In: Addison, Texas, USA

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Reviewed: Nov. 27, 2007

This was a great base recipe and turned out a bit better with some tweeking. I used one can of cream of mushroom soup and one can of cream of chicken. I used 1 1/2 cups of rice and added one cup of milk to the water mixture. I didn't have mushrooms so I added one bag of frozen broccoli florets. I cooked this mixture for 20 minutes then added the chicken breast halves. It cooked for another 45 minutes and the rice mixture came out perfectly and the chicken was still moist. I didn't have onion soup mix, so I lightly sprinkled chiken bouillon granules over the chicken before baking. My two toddlers devoured it and that's all I can ask for.

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Mrs. S

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Reviewed: Nov. 6, 2007

Had I followed the recipe exactly, it would have been a disaster. I used twice as much (if not more) water and only that ensured that the casserole wasn't dry. I used a second can of Cream of Mushroom soup instead of Cream of Celery and frozen peas instead of mushrooms. I also added a little bit of Soy sauce for extra flavor. Delicious!!

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Dina

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2007

This is an excellent and fast make ahead comfort food recipe. The changes I made was I mixed the dry onion soup mix in with the rice and had no complaints of being too salty. Also I added extra rice, about 1/2 a cup, and since I preprepped this in the morning, and read complaints of dry and cruncy rice, I used 3 cans of condensed soups (combo of cream of mushroom, cream of chicken, and cream of onion). It turned out very creamy and not dry at all. Family enjoyed it very much.

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JOYCE

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Bedford, Kentucky, USA

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Reviewed: Oct. 29, 2007

I tried this recipe on one of many "busy days" as a mother of 2 and it was so easy (prep was 5 minutes) and came out delicious. I added peas to the recipe and used uncooked brown rice instead of white rice as a healthy alternative. The brown rice cooked very fluffy and soft so I couldn't tell the difference. The other plus about this recipe is that all ingredients cost under $15.00 but doesn't taste like it! It would also be perfectly fine to make when having company over for dinner. I e-mailed this recipe out and all who made it gave a thumbs up!!!

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li4skylar

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Reviewed: Oct. 23, 2007

Overall, this recipe was very good and very easy. I used cream of chicken instead of the cream of mushroom (I like the flavor better) and used chicken tenders. While I like the Onion Soup Mix topping, I think next time I will crumble some butter crackers and use that for topping instead.

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Reshableu

Cooking Level: Intermediate

Home Town: Marshall, Texas, USA

Living In: Andrews, Texas, USA

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Reviewed: Oct. 20, 2007

We did not care for this. The rice/soup mixture was way too salty for our liking. The chicken; however, was very moist and had a wonderful flavor. We're saving the chicken for leftovers but ditched the rice/soup mixture. I believe it was the Onion soup mix that overpowered it. Perhaps, if this was omitted, it wouldn't be so salty. Might try that. We'll see. Carol, thanks for the recipe anyway. We always like trying new things and sometimes we find some we like and other times we don't. If we all had the same tastes then there wouldn't be anything new to try.

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Samantha

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Reviewed: Oct. 15, 2007

This is a great recipe for a "busy day." I add a can of water chestnuts for some crunch.

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aliane

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Reviewed: Oct. 1, 2007

We ate it but will not make it again

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jpratt8

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Reviewed: Sep. 28, 2007

good

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KECIA123

Cooking Level: Expert

Home Town: Rome, Georgia, USA

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Reviewed: Sep. 11, 2007

Quick, easy and the family scarfed it down no problem! Will definitely keep this one on file for busy schedule days! Thanks!

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Joanna

Cooking Level: Intermediate

Living In: Antioch, Illinois, USA

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Reviewed: Sep. 11, 2007

I followed this recipe to the "T", and it did not work well. I don't know what I could've done wrong? The rice did not cook evenly, so after 1 hour and 15 min. of cooking time, I had to remove the chicken, and stir the rice/soup mixture because it was dry and sticky on the outside, but still soupy and hard in the middle. After cooking it 15 more minutes, it seemed to be at least presentable. My rule of thumb - if you ever have to alter recipes to make them "work" or presentable, throw the recipe out. On top of it all, it just didn't taste that great. Pretty bland actually.

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Mary R.

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Reviewed: Sep. 8, 2007

Excellent! I followed others advice on: browning chicken with onion and garlic, using 1/2 milk 1/2 water-omitted cream of celery, mixing the onion soup mix in with the dish and topping with breadcrumbs. YUM!! --very comforting dish!

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amyhunter

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Busy Day Chicken Rice Casserole

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