Reviewed: Sep. 22, 2011

I also added a bit of half/half

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Reviewer:

Chelsea

Reviewed: Jul. 16, 2011

Just didn't care for this. Not bad, just very plain. Kids ate it ok (3 and 5 yr old) with ketchup.

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3 users found this review helpful

Reviewer:

hike4diamonds

Cooking Level: Intermediate

Reviewed: May 8, 2011

chicken was very tender, but rice needto be much creamier. Follow recipe exactly. Would not make again. Traditional baked chicken/rice casseroles are much higher quality.

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Reviewer:

susanhorndfw

Cooking Level: Intermediate

Home Town: Texarkana, Arkansas, USA

Reviewed: Dec. 6, 2010

Great and easy- one of my childhood favorites- I can make a meal out of the rice alone ! I don't use the instant rice though.....

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8 users found this review helpful

Reviewer:

gretchenann

Home Town: Lemon Grove, California, USA

Reviewed: Nov. 3, 2010

I didn't bother browning the chicken because once I put it in with the butter, there was too much liquid to brown it. I added 1/2 cup of sour cream and substituted chicken broth for the water. It came out delicious!! My husband is super picky and he ate every bit! It almost tastes like chicken and dumplins! Yum!

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Reviewer:

mlc1982

Reviewed: Nov. 18, 2009

This was delicious! What a great family pleaser too. My husband loved that this was comfort food on a cool fall evening. I cut my chicken into strips and added a half can of cream of mushroom soup as well. I used canned portabella mushroom pieces drained. I added a good tsp of chicken bouillion granules with the water and used long grain uncooked rice. I just simmered this about 30 min and it was fantastic. The rice got a little brown on the bottom of the pan, but that was my favorite part! Thanks, very good dish.

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Nov. 9, 2009

I used 8 oz of mushrooms and cream of mushroom soup since it's all I had and it was really good! I also cooked my rice in a rice cooker and omitted the water in the pan and then just served the chicken on top of the rice w/the sauce. Yummy!

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Reviewer:

iheartcooking

Reviewed: Nov. 2, 2009

This is exactly what I was looking for! I just wanted some creamy chicken and rice and this was it! I used an 8 oz can of mushrooms instead of fresh and per other reviewers used chicken broth in place of water (could not have imagine using water for this!). I used a little bit more than a cup & 1/2 of rice, almost 2 cups as there was a decent amount of liquid in the pan. Only spiced it with garlic powder, salt, and oregano. I also cut the chicken into strips. I think next time I may boil it and shred it apart. I wanted chicken and rice not a whole chicken over rice. Great recipe!

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Reviewer:

Jen

Cooking Level: Intermediate

Home Town: Ocala, Florida, USA

Living In: Lakeland, Florida, USA

Reviewed: May 2, 2009

Easy, delicious, and only a few items that I almost always have on hand - what more could I ask for!

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Reviewer:

Geek in the Pink

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Austin, Texas, USA

Reviewed: Apr. 10, 2009

GREAT flavor! I loved it and so did my hubby and my 2 1/2 year old son! The only thing (which i don't agree with tho.. lol) is that my hubby agreed with a few others, that it would be better, cubed, next time. I liked them better whole. THANKS

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8 users found this review helpful