Reviewed: Jun. 23, 2009

I love this recipe. We add fajita seasoning to the chicken, 1/2 cup salsa to the rice, and use sour cream and salsa when served. It is great.

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volleyfrog1

Cooking Level: Expert

Home Town: Allen, Texas, USA

Living In: Killeen, Texas, USA

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Reviewed: Aug. 5, 2008

My family loved this dish. They couldn't get enough of it. I added cumin and green chilis to the chicken mixture and put salsa on top of the top layer of rice and then topped it with the cheese it was fantabulous!!

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POUNCIEKITTEN

Cooking Level: Expert

Living In: Bowling Green, Kentucky, USA

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Reviewed: Nov. 20, 2007

This was good stuff. I did tweak it a bit though. I sauteed my chicken with the peppers and onions and then sprinkled it all with Taco Seasoning I (from this site). I also used pepper jack cheese, and mixed the chicken mixture into the rice rather than layering it. I loved how simple this was to prepare, and I'll definitely be making it again.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Apr. 24, 2007

It was good, one change besides the sour cream as some of you have metioned will be to add some of the cheese in a middle layer to have more cheese alaround, not just on top.

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Federico

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Reviewed: Oct. 1, 2006

Great, quick dinner! I used a bagged, frozen pepper/onion blend, added some corn, and used Cream of Chicken instead of mushroom. Also threw in a can of diced tomatoes with green chiles. When it was served, I crumbled tortilla chips on top and added a dollup of sour cream. I think I'll try it in the crock pot next time and throw in the rice when I get home after work!

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Todzwif

Cooking Level: Intermediate

Home Town: Jefferson, Ohio, USA

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Reviewed: Sep. 5, 2006

it was very easy to make - my last layer was of the chicken mix before the cheese, so didn't get crunchy rice as some reviewers did. will definitely make it again. and i'll try it with shrimp and some fresh mushrooms next time.

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jo-anne

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Reviewed: Aug. 24, 2006

This was very good!! Will make again

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ANNABELL69_2000

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Reviewed: Aug. 7, 2006

This is delicious! I used spanish rice (zatarran's) instead of white rice. 2 chicken breasts from frozen was enough meat.

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hpw19

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jul. 30, 2006

I found this recipe to be quite bland. I really had to doctor it with spices to get it to taste "tex-mex". I don't think I'd make it again.

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Sophie

Cooking Level: Expert

Home Town: Glyndon, Minnesota, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 26, 2006

I made a few alteration to this one: more rice and more cheese on top. I also put cayenne pepper on the chicken to make it a little more spicy. It got a little crunchy on top, I won't put it in as long next time. I would also add more milk and another can of cream of mushroom soup cause it was a little dry (probably because I added more rice). My parents loved it. Good reheated. Will make again.

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lita15

Cooking Level: Beginning

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Reviewed: Apr. 10, 2006

Very very good. My roommate, who hates Mexican food, even liked these. I will definitely make them again.

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Jodi

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Reviewed: Mar. 13, 2006

I agree with another rater, the rice was crunchy on the top. Next time I would just put rice on the bottom. I would also use a smaller casserole dish or add more cheese. One cup is not enough. I sprinkled cumin on top of the chicken mixture and added a little salt & Pepper, which was good.

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LYNNDUNN

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Reviewed: Jan. 28, 2006

I cut back on the calories by not using the tortilla and using all reduced fat items (soup, cheese, milk ETC.) and added salsa and extra spices (cumin, chili powder and garlic) Also used cheddar instead of jack, cause that is what I had and also brown rice , instead of white. In all it was pretty good for a heatlier version.. I'd make it again..

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redchef

Cooking Level: Expert

Home Town: Gardner, Kansas, USA

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Reviewed: Jan. 14, 2006

Made as recipes says - it was very good. Super filling.

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J

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2005

Very good. Add 1/2 cup of your favorite salsa- we usually have some in the fridge- to the rice to make "Mexican Rice" for extra flavor.

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bill hill

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Reviewed: Nov. 20, 2005

This was an interesting faux-mexican midwestern casserole. I might make it again sometime. The rice got kind of crunchy, but that was not all bad.

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TURABIANGIRL

Cooking Level: Expert

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Reviewed: Nov. 2, 2005

This recipe is bland, but okay. I added salt and pepper, and then, got it out of the oven, before it had a chance to coook, and added some salsa. I think rice is gross with tortilla shells, so I didn't use them. There is quite a bit of prepparation to this: cutting the vegetables and the chicken into cubes, and cooking it all before the final bake. It could be a little easier and quicker, I think. That's just my opinion.

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Rstraw

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Reviewed: Apr. 3, 2005

This recipe was just okay. There was way too much rice in it, which made it taste a little bland. After you cook the rice and the chicken mixture, it's basically finished. You don't need to bake it in layers with the cheese on top IF you are going to put it in tortillas as the recipe suggests-- it just adds cooking time and not much else. You can instead, mix some rice in with the chicken mixture (not as much as recipe suggests), put in tortillas, and put shredded cheese on top.

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KSUZY

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Reviewed: Feb. 26, 2005

This was a great recipe!!!!! I did make some major changes. First I used spanish rice from a box. Then I put chilies, cuman and cilantro to the chicken mixture. My husband put sourcream on his. This was creamy and really good. I will make this again for sure.

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BANGER5

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

Living In: Minburn, Iowa, USA

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Reviewed: Dec. 27, 2004

This is FANTASTIC! The only thing we did differently was to use pepperjack cheese instead of just regular jack (we like spice) and used more cheese than it called for. This was absolutely to die for! One of my favorite finds, ever!

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