The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 22, 2011
I also added a bit of half/half
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
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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Cooking Level: Intermediate

Home Town: Texarkana, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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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Home Town: Lemon Grove, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
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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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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
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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Cooking Level: Intermediate

Home Town: Ocala, Florida, USA
Living In: Lakeland, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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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7 users found this review helpful

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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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

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Cooking Level: Expert

Home Town: Grant, Louisiana, USA
Living In: Alexandria, Louisiana, USA

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