Reviewed: Jan. 28, 2012

I didn't make this exactly as the recipe says, but added chicken bouillon to the water/soup mixture, added garlic with parsley for added flavor, just like the other reviews. I did also add onions and cooked them with the chicken before I added it to the soup mixture. I cooked the rice first, since brown rice usually takes longer to cook (and I prefer not to use instant rice) and let it cook it's final 5 mins with the chicken mixture. With the modifications, it tasted pretty good and was the right consistency for me. Can't wait to see if the leftovers taste better.

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Reviewer:

LBELLINO

Reviewed: Jul. 14, 2011

Thought it was good, but a little bland the first time I tried it. The second time, used chicken broth instead of water. That fixed it.

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Reviewer:

NIKOLAI2000

Reviewed: Jun. 25, 2011

It is a good weeknight dish when you want something quick with minimal ingredients on hand. Just reading the recipe I thought it sounded pretty bland and "blah" like "food for the elderly" so I doctored it up by using only 3/4 can of the soup and mixing in 1/4 c light sour cream (you could use plain Greek yogurt instead, if you prefer). I cooked the rice before adding, since brown rice seems to take a little longer, and seasoned my chicken before cooking as well. It was a satisfying dinner; I took the leftovers to work with me the next day. Next time I may try one of the Philly cooking cremes as an add-in...

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Reviewer:

KVUKOVICH

Cooking Level: Intermediate

Home Town: Garden City, Michigan, USA

Reviewed: Apr. 18, 2011

Yummy! I used Campbell's Cheddar Cheese Soup instead of the Cream of chicken, and it added some cheesiness to it!

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Reviewer:

PASTRYPIXIE

Cooking Level: Professional

Living In: Manville, New Jersey, USA

Reviewed: Jan. 31, 2011

I tried this tonight and it turned out pretty well. Per other reviews I added some garlic and butter when browning the chicken. I also added some more garlic at the end, as well as some salt and more black pepper. I might add this to the rotation, but try it with broccoli cheese soup next time.

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Reviewer:

burnthesun23

Cooking Level: Intermediate

Reviewed: Jul. 27, 2010

It was really easy to make, but it was really bland. I guess it would easy enough to season it some more, but I don't know enough about cooking yet to know what and how much to add.

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Reviewer:

JTCARTER14

Reviewed: Jun. 17, 2010

Im not sure how this tastes when u follow the exact recipe... but i did a couple twists because of my budget and what i had in my pantry. Instead of chicken breasts i used boneless skinless thighs, i used cheese broccoli soup instead of the creamy chicken and i used butter instead of oil. I also added extra cheese on top of the finished product. With these twists i consider it great! it tastes amazing! oh ya i added salt, a lot of salt for taste :)

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Reviewer:

ckarlon

Reviewed: Oct. 19, 2009

We love this recipe. Instead of water I used chicken broth and I also topped this dish with about a cup of mild cheddar cheese. My picky family love when we have this dish for dinner.

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Reviewer:

Eve

Cooking Level: Expert

Reviewed: Apr. 29, 2009

everyone in my family LOVES this recipe! i use chicken stock instead of water when making the rice and it really helps add a little more flavor. i also add garlic powder, salt, peper, and paprika, on both sides of the chicken. it makes for a really flavorful and winning dish! someone always requests i make this at least once a week!

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Reviewer:

Morgan(:

Reviewed: Apr. 18, 2009

This was excellent! I'm usually not a big fan of brown rice but this was awesome! I added some onion and garlic powder to the chicken as it was browning and omitted the oil. I also added a few minutes to the simmer time to allow the rice to cook properly.

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