The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Nov. 24, 2009
Made this for grandson's 1st birthday party and everyone raved! Made a few changes recommended by others. Seasoned the chicken while I cooked it with poultry seasoning and lemon pepper. Used only 3 cans of soup (broccoli and cheese and cream of chicken). Mixed everything together (inc. cheese) before I put bread crumbs on top (only 3 cups). Easy, simple and very tasty. Thanks for the recipe. It was great!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: Oct. 12, 2009
We thought this casserole was bland and dry. The breadcrumbs overwhelmed the rest of the dish. You could probably make some adjustments, but I'd rather just use a recipe I like.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Sep. 3, 2009
nice one
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Aug. 7, 2009
My husband and I absolutely love this recipe, this is comfort food at its best. The only changes I make are using Ritz crackers and seasoning the chicken as it cooks. I'm thinking of omitting the chicken and taking it as a side dish to my in-law's this Thanksgiving. Oh, and the leftovers are the best cold. Yum yum yum.
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Cooking Level: Expert

Home Town: Mifflintown, Pennsylvania, USA
Living In: Killeen, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Mar. 2, 2009
My sister sent me this recipe after she tried it and really like it and it's become one of my favorite casseroles. I've tried lots of different variations - frozen peas, frozen squash/zucchini, or frozen green beans instead of the frozen broccoli; canned chicken or leftover grilled chicken for the cubed chicken; and different types of cracker crumbs instead of the buttered bread crumbs. I like using leftover grilled chicken because it gives the whole casserole more flavor than using plain cooked chicken. Also, I have found that using crushed Ritz crackers (reduced fat) instead of the buttered bread crumbs tastes just as good and cuts out the butter in the recipe. I usually keep all the ingredients for this great casserole on hand and can put it together fairly quickly and pop it in the oven. It also freezes really well and the leftovers are fantastic! Thanks, Kathleen, for this great recipe!
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Cooking Level: Professional

Home Town: Nacogdoches, Texas, USA
Living In: Grapeland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Oct. 20, 2008
My husband and I go back to this recipe over and over again and we love it every time! We switch it up by adding whichever steamed veggies sound good to us that day. Only steam them about halfway since the vegetables will finish cooking in the oven. We also use one can of cream of mushroom and one can of cream of chicken soup as suggested by an earlier poster. We get the low sodium/low fat kind of soups so we feel a little better about all the cheese we add to the top!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Oct. 12, 2008
I used leftover jasmine rice instead of yellow, substituted a can of cheddar soup in place of one of the cans of cream of chicken, and omitted the bread crumb topping. The casserole wasn't terribly exciting, but a good, solid, meal with plenty of leftovers for my husband and me and it should reheat well. This dish is a great way to use up leftover rice and/or chicken. Or, if you left out the chicken and added a second bag of broccoli, it would make a nice side dish. I will make this again, but not all the time.
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Cooking Level: Expert

Home Town: Lakewood, New York, USA
Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Jul. 15, 2008
Could use about half the amount of bread crumbs. Other wise it was great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: May 4, 2008
This tasted pretty good. I did change a couple of things like omitting the butter, using chicken flavoured rice rather than yellow rice, and adding more broccoli. Something doesn't quite taste right, not that this tastes bad, but can't think of what I could change to make this a 5 star recipe.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.04 star rating.
Reviewed: Mar. 30, 2008
I thought it was a bit bland. I wouldn't make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Sep. 5, 2007
I prepared just as you said to and it was delicious. The 5 year old was even impressed! Lots of color! I would like to know if anyone has tried it with a can of cream of cheddar substituted for one of the cream of chicken? I may try that next.
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Cooking Level: Intermediate

Living In: Norwich, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Jul. 24, 2007
This was very good; I changed it quite a bit, though. I used leftover chicken & rice (to cut down on prep time), and completely cut out the butter & bread crumbs, in order to cut down on the salt & calories. It was still delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Jul. 1, 2007
Good taste. Could be easier in preparation by mixing everything except the bread crumbs and butter together and putting it in the pan. Sprinkle bread crumbs on top and dot with pieces of butter. Butter will melt as casserole bakes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Jun. 6, 2007
This is a very yummy easy to make dish. It went over well with all the kids too!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: May 17, 2007
Giving it three stars as it was a good base to work from but all the butter and can soup turned me off. My changes: Cooked one cup rice in chicken broth, made my own cream sauce (2tbl butter, 2tbl flour, one cup chicken broth, 1/2 cup milk, 1/2 cup half & half, 8 oz cheese, pepper, onion powder and garlic powder). Made 3/4 cup breadcrumbs from homemade italian croutons and skipped the butter and skipped greasing the pan. It was wonderful.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: Apr. 2, 2007
To cut time in half, we purchased the ready to cook chicken from Tyson. We only used one cup of breadcrumbs and it was still too salty.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Nov. 29, 2006
This dish was good. I think next time I will use fresh steamed brocolli, and less breadcrumbs.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.04 star rating.
Reviewed: Nov. 29, 2006
I don't know what I did compared to everyone else, but I followed the recipe and this was not good! It just had no flavor! My toddler didn't like it and he eats everything!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Oct. 12, 2006
Pretty darn good; although, I made a few changes. I had leftover chicken from a roaster that I shredded up - great way to use your leftovers! I also subbed cream of mushroom as my soup simply because we prefer the taste. I added some garlic in as well. Everybody likes the comfort foods around my house so went over well. Also I loved that my leftovers got used up. Thanks!
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Cooking Level: Intermediate

Home Town: Tucumcari, New Mexico, USA
Living In: Amarillo, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: Aug. 27, 2006
this was ok, I am not a big fan of bread crumbs. It left the casserole to dry and salty.
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Cooking Level: Expert

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