Reviewed: Feb. 19, 2012

I made this as suggested and thought it was a bit bland. So I made the following changes and my family and I thought that after the changes this recipe was wonderful and we will be making again. I changed to American cheese and bought slices which I tore up into pieces and put on top of the chicken pieces. I also pounded out my chicken pcs to about 1/4 to 1/2 inch thick uncooked. I used long grain Jasmine rice and 1 bag of california mix vegetables. No paprika. I sprinkled with bread crumbs and italian seasoning the last 20 minutes. Because of the Jasmine rice I did have to cook it about an hour and 20 minutes but I baked with foil on it the first hour then took the foil off and put the bread crumbs on.

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Reviewer:

Treesaw

Reviewed: Jan. 13, 2012

I made this for dinner tonite and I put my own twist to it. I sauted finely chopped onions and garlic and added to the chicken browning in pan. I substituted chicken broth and a few splashes of dry white wine for the water. I used different veggies cuz I have some that don't like broccoli. I used corn, peas and fresh mushrooms. This was absolutely fantastic!! Thanks so much!!

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Reviewer:

Tracy M

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Cooking Level: Expert

Living In: Oak Forest, Illinois, USA

Reviewed: Oct. 1, 2011

I've always loved this recipe, but I had never heard of making it all in a skillet. So I contiuned to brown the chicken but I mixed the rice, soup and broccoli in a casserole dish and topped with chicken and baked at 350 for about twenty mins or until rice is tender and chicken is done.

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Reviewer:

LovelyCj

Cooking Level: Expert

Home Town: Boulder, Colorado, USA

Living In: Mccook, Nebraska, USA

Reviewed: Jun. 22, 2011

In order to cut my cooking time down, I put the chicken breasts in my George Foreman grill and just browned them, about 5-6 minutes. I also didn't have white rice on hand, so I used a package of Uncle Ben's Long Grain and Wild Rice (original recipe) using the seasoning packet and added the frozen broccoli, soup and water to that in the baking dish. Put the chicken on top, cooked for 25 minutes covered with foil. It needed 10 more minutes but was done perfectly. I didn't add cheese. It didn't need any.

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Reviewer:

Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: May 14, 2011

This turned out wonderful, very tender and juicy

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Reviewer:

jenny

Reviewed: Jan. 4, 2011

This is an old standby - my mom used to make this but she always took a package of Lipton Onion Soup mix and sprinkled half in the rice and the other half on the chicken - that really perks up the recipe and adds tons of flavor. Frenchs onion mixed in the rice and top the chicken is another good addition.

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Reviewer:

crazystamper01

Reviewed: Apr. 29, 2010

It didn't have much taste, even after I added some extra seasonings. Too bland.

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Reviewer:

allison

Reviewed: Jul. 22, 2009

I used the ingredients as listed here, but baked them, covered, in a casserole dish, as suggested on the Campbell's soup can. The rice and veggies were thick, creamy, and tasty, but the chicken was a bit dry. Next time I might try cubing the chicken and mixing into the casserole, rather than leaving them on top.

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Reviewer:

Jenn

Cooking Level: Intermediate

Home Town: Glassboro, New Jersey, USA

Living In: Cary, North Carolina, USA

Reviewed: Jun. 29, 2009

My mom used to make this ALL the time when I was younger so I absolutely love this combination. And it is SO easy. I usually do put the chicken in a skillet first just to brown the top and bottom and then let it cook through while baking. And I also cook the rice a little bit before putting in the dish to bake.

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Reviewer:

Erin

Cooking Level: Intermediate

Reviewed: Apr. 24, 2009

I'm confused, I've been using the recipe from the Campbells website for years and I've never heard of cooking the chicken first in a skillet, the thing I loved about this recipe was that you can throw all the ingredients together in a few minutes and throw it in the oven. It makes a meal that goes a long way and every one seems to enjoy, the only changes I made was I added onion and garlic powder to the chicken, I've had rave reviews, Here's the original instructions off the Campbell's kitchen website. "Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish. Top with the chicken. Season the chicken as desired. Cover the baking dish. Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving."

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