Reviewed: Mar. 17, 2007

This turned out pretty good. I browned the chicken on both sides and seasoned it first, as well as sauteed some onions. The only real change i made was putting 2 cream mushroom instead of 1 cream celery b/c i didn't have it. I think seasoning the chicken well and browning it first makes it taste less bland.

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LARIBROOK

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Reviewed: Mar. 13, 2007

Very good. Very quick to prepare. I used half breast and half thighs and lightly browned them in a coating of mexican spice rub before putting in the oven (in the end I prefered the thighs.) I also used low fat soups and increased the rice and water to 1.5 cups each. The consistency turned out perfect. For those that halved the recipe, the reason it overcooked was probably too much "space" in the 9x13 pan. For rice to cook properly, less space for air to circulate and a well-sealed top are important. Another pointer would be to use a quicker cooking rice (I used jasmine). After living in Japan for 3 years I can't stomach instant rice any more (call me a rice snob!) Heavier long grain or short grain rices won't cook through in the time provided.

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Spence S.

Cooking Level: Expert

Home Town: Bashaw, Alberta, Canada

Living In: Canmore, Alberta, Canada

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Reviewed: Feb. 22, 2007

I didnt really care for this. It was bland, and just tasted like canned soup. Probably wont make again.

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SHERS54

Living In: Dallas, Texas, USA

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Reviewed: Feb. 22, 2007

I thought this concotion tasted just awful. It tasted like it came from a can. I guess I just do not like casseroles like this and do not like "cheating" by using canned soups and powdered mixes.

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 8, 2007

This very easy recipe was a hit! It was perfect for a rainy night. After reading the reviews I made a few adjustments. I sauteed about 1/4 of a large onion and a big rib of celery that I added to the soup/rice mixutre, I cut the chicken breasts into bite sized pieces, & I used only half a packet of onion soup. I baked it at 350 for 50 minutes, gave the whole thing a stir, replaced the foil and baked it another 15 minutes. This will be added to my winter monthly menu.

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kate

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Reviewed: Feb. 5, 2007

The rice was a little bland but the chicken was moist and had a good flavor. This was an easy dinner to prepare.

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Erinosu

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Evansville, Indiana, USA

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Reviewed: Feb. 4, 2007

I used to add the onion soup to the rice mix but this is a great twist, adding it on top of the chicken adds so much flavor and gives the chicken a nice color.

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CRUISERMAMA

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Reviewed: Jan. 31, 2007

I followed the suggestions of others and did the following: - rinsed the rice - used 2/3 packet of dry onion soup - made more rice ( 1.5 cups rice and 1.5 cups water) - seasoned with cayenne (just a little) - added 2 cloves crushed garlic to the rice - cooked at 350 instead of 325 to prevent crunchy rice This was a wonderful family meal. Easy to put together. I stirred the casserole after 1 hr, then cooked for another 20 minutes. The rice was cooked to perfection, but the sauce a tad sticky. I sprinkled a tiny bit of water on it and that made it perfect!! Will make this again - thank you!

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TJ & Doc

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jan. 31, 2007

Edible, but not very tasty. It came out an ugly brown color, and it was too thick and mushy.

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Danae Jones

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Reviewed: Jan. 27, 2007

I made two changes to this recipe. Instead of cream of celery I used cream of chicken since that's what I had. I also didn't have the dried soup so I used some breadcrumbs. I thought it turned out okay, if not very flavorful (probably the dried soup gives it more flavor). My boyfriend liked it though so I'll try it again and mix in some more veggies and try the dried soup for flavor.

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JaymiRose

Cooking Level: Beginning

Home Town: Port Orchard, Washington, USA

Living In: Poulsbo, Washington, USA

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Reviewed: Jan. 18, 2007

This is a keeper! It has a very creamy texture and the leftovers were great to take to work the next day. Husband and I both loved it!

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Nicole S.

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Royal Oak, Michigan, USA

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Reviewed: Jan. 2, 2007

Will make again! I used cream of chicken in place of cream of celery because it is what I had on hand. I also added 1 extra cup of water and mixed the onion soup mix in with the rice mixture as other reviewers had suggested. Next time I may reduce the onion soup mix to about a half a pack. My husband loved it but I generally find that onion soup mix is very strong. This turned out great, even my picky three year old ate it! Great recipe!

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ADWANA

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: Dec. 29, 2006

Awesome !! Tried the fried onion and garlic in oil first as someone suggested, then browned the chicken in same oil with seasoning salt. The casserole came out perfect. Thank you.

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MUTTSY

Cooking Level: Intermediate

Home Town: Thunder Bay, Ontario, Canada

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Reviewed: Dec. 13, 2006

I would suggest actually cutting the chicken up into more bite size pieces to make it easier to eat. I'd also suggest mixing the dried soup mix in and maybe using a little less. Sprinkling it on top made for some very salty portions. All in all it was a very good taste and very easy to make. I made mine up on Sunday and then baked it on Monday after work.

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MNDiana

Cooking Level: Intermediate

Home Town: Windom, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 17, 2006

I made this for dinner last week and we really liked it. I followed some of the previous reviewers advice and made sure to rinse my rice and I also added some italian bread crumbs. It was not too salty for me, but I have a tendency to like a lot of salt.

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HollyG.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Nov. 17, 2006

For a canned soup cassarole, this was very good. Left out the mushrooms and only used about a half-package of the (french) onion soup mix. Really liked how the chicken had a very tasty 'topping' from the mix. Easy, warming, filling. Next time, will probably add some fr. vegatables in with the rice; maybe broccoli.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Nov. 10, 2006

This was good and quick I needed something easy and healthy I used 98% fat free soup thanks

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Renee

Cooking Level: Intermediate

Home Town: Venice, Florida, USA

Living In: Punta Gorda, Florida, USA

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Reviewed: Oct. 25, 2006

I read the reviews and made changes to the receipe adding carrots and celery and topping the chicken with italian bread crumbs. Still very bland and no one went for seconds, not a receipe I will repeat.

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joon

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Reviewed: Oct. 23, 2006

We loved this recipe. Easy, quick and filling. Did as one person suggested and rinsed my rice.

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sharon

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Reviewed: Oct. 17, 2006

I'm giving this recipe four stars because I didn't follow it exactley. Since I was only cooking for my husband and myself, I used two chicken breasts.We used 1 can of cream of chicken soup, mushrooms, water, garlic powder, and since I have the same problem with regular rice not being done enough, I used instant rice.Also, since there were many complaints about the onion soup making the dish too salty, I omitted it altogether. I did add two cups of frozen mixed vegetables, and sprinkled breadcrumbs on top. I had to cook it about 1 hour 10 minutes, and it came out great. I'll be making this recipe again!

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CAROUSEL58

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Busy Day Chicken Rice Casserole

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