Reviewed: Jan. 22, 2012

Not Bad. I doubled the soup & rice to make more. It is mushy, but it's still good. Don't expect a firm rice mixture, it is in the oven, not fried on the stove. Onion soup mix could have been cut in half. Chicken was cooked. Not bad. I will try it again and tweak it more.

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Reviewer:

Frau Cassidy

Cooking Level: Intermediate

Reviewed: Jan. 3, 2012

This is a basic recipe that is mostly instruction and is intended to be one that you adjust and season to taste. If you cannot make this taste good, you are a moron. Get out of the kitchen.

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Reviewer:

DR._DETH

Cooking Level: Expert

Reviewed: Nov. 14, 2011

This was really easy to make, very good and fast. I mixed all ingredients together in a bowl (except the chicken and butter). I sprayed the dish with pam. Placed chicken and butter squares at the bottom of dish. Then poored rice mixture evently over the top of the chicken and then put it in the oven to bake.

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Reviewer:

california-girl

Reviewed: Sep. 10, 2011

Oh boy was this great!!! I made the following changes: I cut up the chicken breast meat into about 4X4 inch pieces and placed them onto the buttered pan. Put a can of cream of chicken soup (what I had on hand) and a half cup of milk into a bowl and microwaved for 1 minute. Whisked together to combine. Then added 1 1/2 cups raw rice, 2 1/2 cups of chicken stock, the package of onion soup mix and a good grab of dried parsley. Mixed it all together and dumped it over the chicken in the pan. Baked at 330 degrees covered with foil for 1 hour. PERFECTION. Oh man oh man is this good eats.

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Reviewer:

kathome

Reviewed: Mar. 4, 2011

Left out the butter. Was good and simple.

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Reviewer:

shans1622

Cooking Level: Intermediate

Home Town: Hallock, Minnesota, USA

Living In: New Rockford, North Dakota, USA

Reviewed: Dec. 23, 2010

I am NOT impressed at all. I was disappointed at how bland and digusting it tasted. I added some mixed veggies on the side to give it some color and the meal was still not improved. I wouldn't recommend this to anyone--it is a waste of your cooking time, and your chicken. Just look at the picture--major grossness!

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Reviewer:

thesalsacritic

Reviewed: Dec. 15, 2010

This was delish! Everyone gobbled it up. I saw a few reviewers had issues. This is what I did. -Melted 1/4 cup of butter at the botttom of the 9x13 pan. -Placed the chicken in and sprinkled some garlic powder and pepper on top. -Mixed the rice, onion mix, mushroom soup and 2 cups water (skipped the salt!!) in a bowl and poured over the chicken. -covered with tin foil and baked it.

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Reviewer:

luv2cook

Cooking Level: Expert

Home Town: Medford, Massachusetts, USA

Living In: Bedford, Massachusetts, USA

Reviewed: May 11, 2010

pretty oniony in flavor. so much so that I took the what remained and added a soup can full of milk. Also, I chopped up some water chestnuts and let the dish bake again for another 30 minutes. not sure if i would make again

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Reviewer:

fauxgourmet

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

Living In: Bloomingdale, Illinois, USA

Reviewed: Apr. 25, 2010

I did not care for this. Don't need the butter, not enough rice, needs longer to cook.

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Reviewer:

MsTek

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

Reviewed: Mar. 20, 2010

similar to my lost recipe. use real butter! yum! i use lipton GOLDEN Onion soup. not the most colorful dish but a hit w/ the family! tastes yummy! **i noticed some had problem with the rice. i cooked mine covered in foil for about an hour then another 10=15 min. uncovered finished off the soupiness and cooked the rice perfect! and DON"T take out the butter! Butter is better! :-)

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