I really like this recipe BUT we change up the vegetables and add a lot of seasoning-we used to do carrot and broccoli but we have a broccoli allergy now so we do peas or something else with carrots. We also bake in the oven like a reviewer recommended. I heat oven to 375. I stir the soup, water, rice, onion pwder, black pepper, garlic powder, and any other seasonings we want (we are allergic to nightshades so we don't do paprika and because of modified food starch which is potato starch in the soup I do homemade cream of chicken soup instead) in a pyrex casserole dish. I top with the chicken and if it's thick I cut it in half to make it thinner so it cooks quicker. I cover with foil then bake for at least 50 minutes but usually it's more like an hour and 10 or hour and 20 until the rice is tender and then top with the cheese and let stand 10 minutes. I stir the rice and veggies well before serving.
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I really like this recipe BUT we change up the vegetables and add a lot of seasoning-we used...