Reviewed: Sep. 26, 2009

I LOVED the recipe!!! (Just to show how our tastes can vary from one person to the next, I added EXTRA salt... LOL) I left out the mushrooms too (didn't have any on-hand). I also grilled the chicken, serving everything else mixed together as a side dish. My hubby thought it was GREAT!

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nason5

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Reviewed: Jan. 19, 2009

It was great, a little too salty for me. I stirred in the rice when it was all done and threw it all in a pan and in the oven to stay warm to feed family as they came home, which is always appreciated by families on the run! I appreciate leftovers that taste good, too, and these did!

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Tillie'sHeadCook

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Reviewed: Apr. 11, 2007

Very good tasting recipe, but a few changes might help the textures of the dish. The chicken cooks way too long for chicken breast meat - it got tough and chewy. The 5 ounces of evap milk is not enough -- the sauce was extremely thick, even after I added a few more ounces. I will try this recipe again, taking the chicken out as soon as it is cooked, and adding the rest of the 12 ounce can of evaporated milk to thin the sauce. Good flavor, worth playing with the recipe! I used fresh asparagus, which was great!

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