Reviewed: Nov. 4, 2009

This was really, really bland. I even added salt, cayenne, garlic and onion powder and chicken bouillon and it didn't stand out. I was really disappointed, because it sounded so good when I read over the ingredients.

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tessakib

Cooking Level: Expert

Home Town: Oxford, Michigan, USA

Living In: Owosso, Michigan, USA

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Reviewed: Mar. 20, 2009

I used this recipe to help use up what was left on a rotissaire chicken. Some breast meat, quite a bit of leg meat. Used 2 cups of mixed frozen vegetables. Added garlic powder, onion salt, extra black pepper and some lawrys seasoning salt. Used 1 1/2 cups long grain rice, which I cooked seperate and mixed in at the end. Topped with shredded cheddar, I think that really gave it a boost of flavor. Would make again to help use up the end of a rotissaire chicken.

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andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Westland, Michigan, USA

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Reviewed: Mar. 4, 2009

Horrilbe. Even marinaded chicken first for more flavor. Was bland, bland, bland. Was not impressed. Will not be making this again

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PrdMomOf1

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Jan. 11, 2009

filling, not awful. boring and flavorless.

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lisa

Cooking Level: Beginning

Home Town: Garden Grove, California, USA

Living In: Corona, California, USA

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Reviewed: Jan. 5, 2009

Coming from an inexperienced cook: This meal is simple to make but like all the others before I tweeked it a little. Instead of browning the chicken as whole breasts I: Cut it into strips, and in a sep. bowl I combined by sight some paprika, black pepper and garlic powder and mixed with the chicken by hand. I then browned it in the skillet and continued to cook as the recipe indicates. My chicken did not turn out that dry and "the Man of the House" said it was a keeper!

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Heather

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Reviewed: Nov. 17, 2008

This one is perfect when you are short on time. I butterfly cut the chicken breast so they cook even quicker. I added some Club House Tex-Mex seasoning to give it a kick. Great for the busy family.

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CountryGirl76

Cooking Level: Intermediate

Home Town: Moncton, New Brunswick, Canada

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Reviewed: Oct. 15, 2008

I heeded the others reviews and added poultry seasoning and garlic salt to the chicken, which I cut into one inch pieces before browning. I used "Italian Mixed Veggies" instead of just broccoli. Before serving I added just a small amount of cheddar to each plate.

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SHANESMOMMY

Cooking Level: Intermediate

Living In: Punxsutawney, Pennsylvania, USA

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Reviewed: Oct. 9, 2008

it just made too much rice and not enough sauce/chicken...it was OKAY.

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KJ

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Reviewed: Jul. 15, 2008

This is my favorite! I could eat it almost everyday!

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Carole

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2008

Just didn't do it for our family. Will not make again.

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angelinstl

Cooking Level: Beginning

Home Town: Topeka, Kansas, USA

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Reviewed: Jun. 19, 2008

This receipt was quick and easy...just what I need with a newborn! I changed the recipe a bit...rather than using full chicken breasts, I cubed the chicken to help it cook faster, and made this more like a casserole. Some things that I will do differently next time...instead of using broccoli florets, I'll use chopped broccoli instead (I hate broccoli but if it is chopped into smaller pieces I'll eat it), and add medium sharp or sharp cheddar on top to give it a bit more zing. Otherwise, we thought it was good, and will have it again.

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Melissa

Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA

Living In: Wellington, Colorado, USA

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Reviewed: Apr. 18, 2008

My family loves this meal. Although, I prefer to marinate the chicken in butter, intalian,garlic, salt and pepper seasons and grill the chicken on the foreman.

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Crystal

Cooking Level: Intermediate

Home Town: Saint Joseph, Missouri, USA

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Reviewed: Apr. 15, 2008

My picky daughter told me this was the best food I ever made. She ate every bite on her plate. I seasoned the heck out of the chicken with garlic and onion powder as well as pepper and extra paprika. I will absolutely be making this again!

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jaime777

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Mar. 15, 2008

This is very similar to a recipe that we make called Chicken Divan. Our recipe calls for a 1/2 c. mayo & a tsp of curry powder. It is FANTASTIC!!!

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CLLB

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Reviewed: Mar. 6, 2008

I used garlic powder, onion powder and black pepper (I would have used paprika too, but I was out). The key to making sure it "sticks" is that your oil is HOT. If it's not hot, only warm, the spices will "wash off"...but even with that, it still seasons the rice mixture, so that's not the end of the world! I also used 1/2 brown rice and 1/2 white rice and I think the brown rice adds more flavor.

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bizzymomoffive

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Reviewed: Feb. 12, 2008

This recipe was ok, I topped it off with some low fat cheddar cheese. It needs something added tho. If I make it again, I will add more flavor - spices to it.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Feb. 7, 2008

I really liked this recipe. Although, the pepper was way too strong. I will only add a dash next time. The 15 minute claim is a bit misleading when you consider prep time, but it's still super fast. I also use brown rice to make it more healthy.

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DawnNJ

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Reviewed: Jan. 30, 2008

A few cooking tips to make the chicken more juicy and more tasty. I usually use garlic salt and black pepper to season the chicken before I brown it. You are going to want to press the seasoning onto the meat so that when you put it in the oil it doesnt come off. Another thing I do is that while the chicken is cooking i continually add either chicken stock or water with a chicken boulion to the meat. Add it in small amount, about 1/4 c and let it cook off until the chicken is fully cooked. Also if you dont have cream of chicken try cream of mushroom and you can even sub the mushrooms for the brocolli

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Alex

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Reviewed: Jan. 28, 2008

So I have to agree with most people that the chicken is really bland. I even added a bunch of things to it before cooking because of the comments. I came to realize later that the seasons that I added were washed off while being browned in the oil (ah...duh!). So I recommend seasoning your chicken while it's cooking with the rice and broccoli. And when the recipe says brown the chicken in the oil, you really need to cook it a lot longer than browning it otherwise you might end up with really soggy broccoli and rice because you'll have to cook the chicken A LOT longer than 5 minutes like the recipe says :) (yes I'm talking with experience)

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Mel

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Reviewed: Jan. 14, 2008

Bland. I mean really bland. I added some garlic powder to add some flavor, but I was really disappointed by this one. I'm a terrible cook and need all the help I can get. If anybody knows how to help this recipe, I'd appreciate it. It was very easy.

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Meldabe

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Campbell's® 15-Minute Chicken and Rice Dinner

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