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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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 7, 2008

I saw this recipe in a Campbell's ad. I made it precisely to the instructions. It came out bland. Even my husband complained (he's not a picky eater). There are way too many fabulous easy chicken and rice casserole recipes out there to make this one a keeper.

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EricaK

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Reviewed: Jul. 29, 2008

Made it last night for the first time, and it was great!! Took some leftovers to work for my lunch--still great!!

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Taboo0914

Cooking Level: Intermediate

Home Town: Newport News, Virginia, USA

Living In: Hampton, Virginia, USA

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Reviewed: Jul. 7, 2008

We all liked this. I made the "italian" version because some reviews said the original recipe lacked flavour. I used homemade chicken stock in place of the water and the local grocery store was out of plain cream of chicken soup so we used cream of chicken and white wine. We did not find it bland at all. Will make this again but will part boil the rice first. This time the rice didn't cook fully, even after an hour of cooking and me adding extra liquid during cooking. Also I will cube the chicken breast and mix it in with the rice & soup to cook.

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christophersmom

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2008

Great, easy recipe. I use chicken broth instead of water for added flavor. Plus, I don't usually keep onion powder on hand, so I use a seasoning blend like Emeril's or Montreal seasoning. Whatever I'm in the mood for. My family loves this one.

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MISTY0300

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2008

I thought the taste was kind of bland, but my husband really liked it.

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reneedar

Cooking Level: Beginning

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Reviewed: May 19, 2008

I had boneless turkey breasts already, so I used that in place of the chicken and I used frozen veggies and instead of cream of chicken I used mushroom. Those are the only changes I made, and it turned out good, but my turkey really dried out. I even tried to keep it in the liquid before the rice soaked it all up. Next time I will try something else for the meat, otherwise, good recipe. Would be good vegetarian too.

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caffeinekelli

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Reviewed: May 14, 2008

Boyfriend said that it tasted fine... but the cooking time was off. It took alot longer to cook. Also, used a package of frozen veggies in cheese sauce which I think added to the flavor. This dish was very easy and the ingredients are always on hand.

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Laura Lou

Cooking Level: Intermediate

Home Town: Tallahassee, Florida, USA

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Reviewed: Apr. 5, 2008

Used this classic recipe tonight for dinner. I was out of mushroom soup, so I used chicken stock and a little bit of tomato paste. Came out way better than usual. Also topped with mozzerella cheese. The chicken stayed very moist, although I cooked it for about an hour. Great!

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Jellyfish Glass

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Reviewed: Apr. 1, 2008

My husband actually made this, and he does not like to cook. It turned out GREAT. We added fresh broccoli and canned corn for the veggies. Instead of the cream of chicken soup, we put in broccoli cheese soup. He also added two cubes of chicken boullion to the water. It was sooo tasty!

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Maggie

Cooking Level: Intermediate

Home Town: Sheridan, Indiana, USA

Living In: Managua, Managua, Nicaragua

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Reviewed: Mar. 25, 2008

Being the mother of 3 small children under 6, working, and going to college full-time, I barely have time to put something in the microwave. I made this dish last night for dinner, and it was wonderful! My husband doesn't care for rice, but with the cream of chicken, it definately "did it" for him! Could use a little more seasoning(a tad bland) but all around an excellent, quick, and easy dish! Thanks so much

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Christie

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Mar. 10, 2008

I love this recipe because it is so easy. However, to make it have flavor I did add a few things. In the rice/water/veggie/soup mixture I added a pinch of paprika, salt and tarragon and I finely chopped up a small jalapeno and green pepper. I didn't use frozen vegetables - I used fresh broccoli. Also, on the chicken I sprinkled some seasoning salt, pepper and worsteshire...all of this gave it more flavor and the jalapeno added a small kick. Will definitely use this again when I don't have time to cook a fancy dinner.

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melodee

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2008

Wanted to give this 3.5 stars but couldn't so I gave it a 4. This is a good, versatile recipe. I substituted the white rice for healthier brown rice and added some frozen peas and carrots. My chicken came out a little dry. I think next time I'll add chicken broth instead of water to give it more flavor.

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