Reviewed: May 9, 2013

Such an easy quick week night meal. I cut my chicken into bite sizes pcs. Added garlic and onion powder to it while it cooked. I didn't removed it, just added everything in with it when it was done. I used part chicken borth and part water. Will make again.

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Reviewer:

SweetNov88

Reviewed: Dec. 13, 2012

I used chopped Rotisserie Chicken and just threw all the ingredients in the pan and cooked it like soup. I had a can of Fiesta Cheese Soup I wanted to use up so I replaced this with the cheese. I also used 3 cups of broccoli. Very quick and easy recipe that was tasty over rice and with bread!

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Reviewer:

Jharmon40

Cooking Level: Intermediate

Reviewed: Dec. 9, 2012

This is delicious! I made it a little different though. I cut up the chicken into cubes and mixed in sharp cheese instead of putting it on top. Me and my sister are in competition about whose cheesy chicken and rice is better. I think this recipe is definitely the winner!

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Reviewer:

Krista N.

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

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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