Wish I could give it 4.5 stars! First.. I doubled the recipe and used a 13 x 9 baking dish - baked for about an hour - uncovered. I didn't add the veggies as I already had a salad made. I used boneless, skinless chicken thighs as I think they are move flavorful. I sprayed my baking dish with Pam. I tossed some extra seasonings into the rice soup mixture, and gently stirred under the thighs (in the rice)at about 40 minutes. Turned off the oven near 55 min, sprinkled on some cheese and gave it about 3 min resting in the oven. I'm glad I added some spice blends to the dish (a good sprinkle of Penzey's Adobe spice, and a good sprinkle of a homemade blend from Arco, Idaho called John's Steak and Seasoning Spice). It just kick started the rice mixture to deeeeeeeeelish levels! My hubby was humming while he ate his dinner... lol
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Wish I could give it 4.5 stars! First.. I doubled the recipe and used a 13 x 9 baking dish - ...