Reviewed: Nov. 5, 2009

This was really good and very easy. I suggest adding spices though and using cream of mushroom soup instead of cream of chicken.

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brandnew

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Reviewed: Jun. 24, 2009

I wasn't very impressed with this recipe. I cubed and browned the chicken before mixing it with the rice and vegetables. I added a few extra spices but nothing extravagant. It seemed very watery and it never thickened up. It also calls for the cheese to be put on top, but the flavor from the casserole didn't really mix with the cheese in my opinion. I don't think I'll be making this one again, but it was fun to try.

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Cassie

Cooking Level: Beginning

Home Town: Dallas, Texas, USA

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Reviewed: May 19, 2009

This recipe is simple and tasty - like the other reviewers commented. I made it substituting chicken broth and minute rice and when it was done, it seemed very bland. I added chicken flavoring and sharp cheese to add some flavor. I definitely will make this again - but I will brown the chicken w/ spices and maybe a small amt of chopped onion. If I feel wild, I may saute the veggies a bit w/ spices as well.

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gail

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Reviewed: May 12, 2009

I used cream of broccoli soup and added a square of beef boullion. I didn't have any chicken on hand so my boyfriend was complaining about having no meat for dinner. He ended up loving it anyway and it was very easy to prepare.

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Chrissy

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Reviewed: May 11, 2009

I don't like rice, but enjoyed it in this dish.

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MissLaby

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Reviewed: May 6, 2009

this easy, everything in one dish.Everyone in the family will eat this.

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sdcross

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Reviewed: Apr. 19, 2009

pretty good quick meal. I did use chicken broth instead of water for some more flavor.

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jlocke1976

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Reviewed: Apr. 17, 2009

Ok, so it's not gourmet and I resorted to this because I was simply NOT going to stand over a hot stove tonight. But it's full of veggies and lean protein, clean up is minimal, and all I had to do was pull it out of the oven and plop it on the table. This will not go down in the hall of fame for great meals I've prepared but it did its duty. I used chicken broth instead of water, threw in a big dollop of sour cream, and topped with bread crumbs instead of cheese. So the family was not pouring on the compliments but I have to admit that our table has probably not seen the last of this easy weeknight meal.

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bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Living In: Kearney, Missouri, USA

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Reviewed: Apr. 14, 2009

This was so good! But it needs a few minor adjustments. First (and this is a must), instead of water I used chicken broth. I think with all that water it would've been pretty bland. I also added salt and pepper to taste and I sprinkled paprika on the chicken. I also used minute rice and it cooked perfectly. I thought it was pretty darn tasty and it's soooo easy. I highly recommend it!

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kimiko611

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2009

Super easy and tasty. I added a bit more cheese than called for and used brown rice. Will make again!

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Rooghee

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Reviewed: Mar. 30, 2009

Easy, fast to prepare, decently healthy. I added 1/2 can fiesta cheese soup by Campbell's to the rice mix. I added paprika to the chicken & topped it w/mozzarella.

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MANTELLAS

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Reviewed: Mar. 13, 2009

This casserole is so good and EASY to make. Very very good.

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Chiquita

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Odessa, Texas, USA

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Reviewed: Feb. 26, 2009

It tasted okay but was very watery despite me precooking (for a couple of minutes) the mushrooms, cauliflower and broccoli in microwave prior to adding and draining them.

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Phoebe

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Feb. 23, 2009

This was a really good casserole. It makes a great base to add to/play with. It wasn't spectacular, but a perfect dinner for a Thursday night when you're running low on both time and groceries. As long as you have a few staples, you can have a great dinner. I definitely plan to make it again, but I also plan to play with it a bit to mix things up some. I think you can add anything to this and still have it taste good. Oh, and I also had to bake for quite a while. I baked covered for 50 minutes then topped with cheese then continued baking uncovered for 15 more.

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niki-b

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Feb. 18, 2009

Very filling, tasty, all around meal. All I suggest doing differently is adding more cheese.

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renrimes

Cooking Level: Beginning

Home Town: Tacoma, Washington, USA

Living In: University Place, Washington, USA

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Reviewed: Feb. 14, 2009

Love it! Quick, easy, and delicious. I had to cook mine longer because the chicken breasts were huge, but it was well worth the wait!

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Calamity02

Cooking Level: Intermediate

Home Town: Villa Park, California, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Jan. 9, 2009

I love this...I make mine with italian seasoning instead of onion powder, and it seems like whenever I make it I have to cook it for at least an hour.

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Jenn9503

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

This recipe was so easy to make and the taste was very good. My husband even complemented on it. Will make again

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Lynn B

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Reviewed: Oct. 10, 2008

This recipe has become a staple at our house, only I use skim milk instead of the water and whole grain instant brown rice. I also cut up the chicken into cubes and brown slightly before adding to the baking dish. The mexican blend shredded cheese works great even if you don't like the chili powder in it. One other helpful hint is to mix the soup and milk together and add the rice, then pour over chicken in casserole dish.

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TADER21

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Reviewed: Sep. 24, 2008

It's been many years since I have used a soup recipe, but I was in need of something very quick and easy. I was pleasantly surprised by the outcome. By using homemade chicken stock in place of the water and adding my own seasonings (sage, thyme and tarragon) it was really quite good and the sauce tasted home made, not canned. I forgot the cheese but it wasn't needed at all.

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