Reviewed: Jan. 4, 2011

I give this 5 stars based on a few changes. First, I deboned 4 chicken thighs, cut up the meat, and mixed it into the rice/soup mixture. Second, instead of white rice I used a blend of brown and whole grain rice, which I think added a lot of flavor that white rice would not. Finally, I do not like frozen vegetables or onion powder, so I instead chopped half a yellow onion, 1 bell pepper, and 2 stalks of celery. It took way longer than 45 minutes to cook, possibly because of the rice I used. I cooked it covered for 45 minutes and uncovered for 45 and it was perfect. I can't wait to have the leftovers for lunch tomorrow!!

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Reviewer:

katie

Reviewed: Jan. 2, 2011

This is 5 stars with the changes I made. Many of the previous reviews said that long grain rice was not completely cooked at the end of cooking time, so I boiled the rice on the stove for 1/2 of the recommended cooking time on the rice bag. I added the rice and the cooking water to the casserole. I did not add additional water to the mixture. I also cut up my chicken and mixed it into the rice mixture and added 2 tbsp ranch dressing and a handful of cheese to the mixture. It was awesome!!

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Reviewer:

tuckerlucydog

Cooking Level: Intermediate

Living In: Portsmouth, Ohio, USA

Reviewed: Nov. 24, 2010

kinda bland. will not make again.

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Reviewer:

Kellie

Cooking Level: Intermediate

Reviewed: Nov. 11, 2010

I make this at least once a month. Once it's done I shred the chicken and mix it in and then melt more cheese on top. My kids love it. Easy way to get them to eat their veggies!

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TamiLee

Reviewed: Sep. 29, 2010

my sister showed me this recipe and i love it. it is fantastic and tasty... easy and dosnt take long to bake... also by far the most prettiest dish lol.

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Reviewer:

lucindaherrera26

Reviewed: Sep. 19, 2010

This is an excellent easy recipe! It's one of the only ways I can get my picky hubby to eat his veggies! I love that I can use any kind of veggies I have on hand. The only reason this gets 4 stars is that after making this recipe many times I've found it's important to use instant rice! It comes out perfectly cooked when using the instant rice, but I always end up with hard/undercooked rice when I use regular. This is one of those recipes I keep coming back to when I don't know what to make for dinner since I usually have everything on hand.

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ladyflower1

Reviewed: Aug. 18, 2010

An ideal "home cooked meal" recipe, added some seasoning to the soup mixture for some extra flavor and replaced water with 1% milk for a creamier taste. My husband loved it and when he took the leftovers to work for lunch he said all the guys gravitated towards the microwave when he was heating it up. A couple have asked for the recipe for their wives to make. Definitely a guy pleasing meal.

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Nicole

Reviewed: Jun. 1, 2010

Just finished making this for dinner tonight, although I tweaked the original recipe a bit. Like others suggested I used chicken stock instead of the water and was lazy and used half of a rotisserie chicken I had in the fridge. I just shredded the chicken finely and mixed it all with the rice and veggies. I also added 1/2 tsp of garlic powder and 1/3 tsp of salt for taste. I also added the 1/2 cup of shredded Cheddar and mixed it in with the rice and then topped it off with some more cheese. It was wonderful. Not bland at all and a dish I will definitely make again on busy weekday nights.

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cubanlostinjapan

Reviewed: May 21, 2010

Excellent and easy!!

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Reviewed: May 11, 2010

This one is very good. Just a tip to keep the cooking time down: get the chicken breast tenders at the grocery store instead of breasts. Not only are they better at providing a correct portion, but they will take less time to cook through. We made this first with the breasts and they were so think, we had to keep putting it back in the oven.

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