Reviewed: Sep. 16, 2008

So good! I am soooo going to make this again! and again! and again! and...um... oh! again!

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linzi501

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Reviewed: Aug. 31, 2008

This recipe was a complete disaster. Cooked it for over 3 hours and the rice was still hard. Ended up in the trash.

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Adam C.

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Reviewed: Aug. 30, 2008

I always thought risotto would be hard but this was easy and it came out so great. I added the extra broth like some of the others did and it was so moist. This meal will go into the regular roation!

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jess d.

Cooking Level: Beginning

Home Town: Deer Park, New York, USA

Living In: Hudson, Florida, USA

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Reviewed: Jul. 22, 2008

This was so good! It turned out perfectly. I followed the recipe as is. Although I only had a 14 oz can chicken broth. Also, I added 8 pieces of skinless chicken. When covering with the foil, I made sure all the edges were sealed tight to keep the moisture in so the rice and chicken would cook better. I don't think I need to make any changes, otherwise.

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tupperlove

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Reviewed: Apr. 18, 2008

This tasted good, but the texture was not right. I added the extra cup of broth, but the rice still didn't cook well... not sure if I will try this again

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KERRYO

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Reviewed: Jan. 17, 2008

This was a hit with my whole family, kids included! I was nervous that my rice would turn out "crunchy" (based on some of the reviews), but it was perfect-o. I did change it to 3 cups of broth, as others advised. Other than that, I didn't change it, and it was delicious. Will definitely make this a regular on our dinner table.

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Anne

Home Town: Houston, Texas, USA

Living In: Kingwood, Texas, USA

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Reviewed: Feb. 10, 2007

This was great! I cut the chicken into smaller bits to reduce cooking time. I used cream of mushroom instead of cream of chicken and left out the bell pepper. Add spices to your liking. Wonderful flavor!

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passerby1214

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Sep. 5, 2006

Enjoyed this....I definitely recommend the 3 cups of broth although I put in some white wine with this which gave it quite a distinctive flavor. Will definitely try this one again.

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Lorraine

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Reviewed: Aug. 3, 2005

Tasted great. I only had instant rice on hand so instead of putting the rice in for the full hour; I put it in for the last 15min so it wouldn't get overcooked.

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Ashley H

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Reviewed: Mar. 16, 2005

I think the flavor was okay, but the instructions for baking it was completely off the mark. This was one of my first times using a recipe from this web site, and I have learned a lesson the hard way....from now on, I will read the reviews before attempting a recipe. This baked in my oven for a total of two hours, and the rice was still not done. I added more chicken broth, and still had to cook it for another 45 minutes. My children just about gave up on dinner while waiting.

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JSMITH1963

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Reviewed: Oct. 8, 2004

We did not care for this very much. I did make some adjustments though after reading all the reviews. I seasoned the chicken with seasoned salt, I added 1 cup white wine to the chicken broth, I used fresh garlic and onion (sauted), I used cream of broccoli soup, I added sliced zucchini, and I used part fresh basil and part dried. I'm not sure that these adjustments effected how this meal turned out although I wouldn't expect that it would have been much different. In any case, the rice and chicken was too dry, it was pretty flavorless and the little flavor that this did have just wasn't very good. Everyone just sorta picked at this.

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GIGI9801

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2004

This is horrible! I made the following modification based on reviewers: added an extra cup of broth, sauteed onions, garlic and mushrooms first before mixing. I baked it for 90 minutes and the rice was still hard. I proceeded to put it back in the oven for another 45 minutes and some parts came out done and other parts were still hard. On the part that was done, the flavor was not terrible - very bland except the strong taste of oregano.

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MARATHONMOMM

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Reviewed: Aug. 13, 2004

This stuff was awesome...quick and easy to make too!!!

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MICHELLEB1975

Cooking Level: Expert

Living In: Esterhazy, Saskatchewan, Canada

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Reviewed: Aug. 5, 2003

This recipe is quite good but needs some adjustment. I found the rice to be too dry so - I would add about a half a cup less of rice. I must say - the garlic was so potent to smell but didn't taste potent. I will make it again with less rice.

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MCS80013

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Reviewed: Mar. 23, 2003

"It's...um...good." That's all I could manage to tell my boyfriend when he made this dry and tasteless dish for me last night. A surprisingly unexciting casserole, given the spices, garlic, and extra can of chicken broth he added. The only real flavor, and color for that matter, came from the breadcrumbs generously layered on top. If it's true risotto you're after, skip this bland and boring rice bake for something better.

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AFOTSCH

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Reviewed: Jan. 22, 2003

Good idea, but I, like others added to it. I saueteed onions, spinach, and chopped fresh tomatoes in olive oil. I added about 1 cup more chicken broth, and I pre-salted the chicken pieces. The chicken was properly seasoned, but the rest of the rice was too salty. Also, the rice remained crunchy even though I cooked the dish for about 2 hours. It took that long for the chicken to cook all the way through. I'll keep the recipe, but next time, I might partially cook the rice before adding it to the rest of the mixture.

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LEATHERMAN98

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Reviewed: Nov. 5, 2002

The recipe turned out excellent but I changed some things: I used organic chicken breast because we are a "no-bones" household, I used two boxes of alfredo rizotto (it is a different grain!) I also threw in the powdered alfredo sauce, I used fresh herbs and fresh onion minced, I also added fresh gaarlic minced, I put in more bell pepper half green and half orange. I did not have any bread crumbs so I over-toasted two slices of whole wheat bread. Everyone ate so much they had to go to bed early!

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FUN2THRIFT

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Reviewed: Sep. 29, 2002

Not thrilled with the turnout. I used 4 chicken breasts and per previous review, added another cup of chicken broth. It baked and looked fine but the taste was something to be desired. It was one of those meals where we all sat around the dinner table...eating in silence because no one wanted to comment on the obvious...that dinner was not that good. We ate it but quickly threw away the leftovers. I just think that different spices need to be used but can't say what. Sorry, I just won't be making again.

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DREGINEK

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Reviewed: Mar. 4, 2002

This is great! I've been making it for ages. One thing though... use 3 cups of chicken broth otherwise it is a little dry. I also substitue 3 teaspoons of dried basil for fresh. Increase the garlic to 6 cloves.

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DeafDogLover

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Jan. 18, 2002

This was dry! Nothing like risotto i've tasted. It's ok. Seasonings were good, but it's not the greatest recipe. I wanted the rice to be more moist and sticky. It was dry.. more like pilaf!

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