Reviewed: Apr. 29, 2012

I gave this recipe a four star because the chicken was really bland tasting. And I think it would have been better if you used 3 or 4 chicken breast and then shredded the meat, instead of the 6 whole breasts. Also i do not care for instant rice so i used regular long grain rice at the same amount that the recipe calls for. I mixed it with water and chicken broth. I used about 1.5 cups chicken broth with the half cup water. I let it cook covered for about 2 hours. It was really a tasty dinner. Quick to prep. I will make this again for the family.

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Reviewer:

kristalsmom

Reviewed: Apr. 2, 2012

Made this tonite and my family loved it!! Gobbled it up, no leftovers for tomorrow! Did tweak it a little too. But it was so tasty and easy. They want to know already when I'm making it again!!

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Reviewer:

sillyme

Reviewed: Feb. 20, 2012

Very simple and delicious. I sprinkled the left over onion soup on top of the chicken and it turned out great. Very filling.

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Reviewer:

BadCook

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Nov. 7, 2011

I did not care for this. I followed the recipe to a T even. I agree the chicken is very bland and flavorless, I think it needs to be seasoned before being cooked or that everything needs to be mixed up well before baking. Also, I did not care for the flavor the onion soup mix left. Now I have an entire casserole pan to eat and it is not very good. Not sure why everyone is raving about this one. :( I was really disappointed.

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Reviewer:

MorganFo

Cooking Level: Intermediate

Living In: Logan, Utah, USA

Reviewed: Sep. 9, 2011

This was okay to me. I think the onion soup mix was overwhelming and I used the amount I was supposed to. It was a decent change of pace from the normal cheesy or broccoli chicken and rice we usually have. If I do have it again I will probably use half the amount of onion soup mix and I think that will help. All in all not too bad.

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Reviewer:

Pengworm

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Reviewed: Aug. 6, 2011

Great recipe! A few changes were using 2 cans of chicken breast instead of the raw whole breasts. I also used brown rice so I increased the baking time to 3 hours. If using brown rice stir once an hour so that all the rice is done evenlly.

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Reviewer:

GraynEmmasmommy

Reviewed: Nov. 14, 2010

I cut the chicken into smaller strips and they were still VERY moist, and I used instant brown rice which cooked the same. I am wondering if you could add 1/4 cup of milk to make it creamier. Maybe next time I will try that. I also do not care for cream of celery so I did a can of cream of chicken and a can of cream of mushroom. I may do 2 cans of cream of mushroom next time to make it creamier as well.

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Reviewer:

henrylm2

Reviewed: Oct. 18, 2010

Although it's a quick and easy recipe, I had to tweak it a little. I added mushrooms, which I cooked in another pan. I added cream of celery and cream of chicken. It's important you use minute rice. (I missed that part and learned the hard way) Overall its a good base to start with but that's about it.

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Reviewer:

exechefjason

Cooking Level: Professional

Home Town: Madison, Indiana, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Aug. 14, 2010

Pretty good! I would add some more water next time and maybe not use so much onion soup mix... mine came out a little strong! Overall, it was pretty awesome!

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Reviewer:

khjones1021

Cooking Level: Intermediate

Home Town: Lake City, Florida, USA

Reviewed: Jul. 16, 2010

I really liked this recipe, but I made some changes. I cooked Tyson chicken tenders in vegetable oil after seasoning with McCormick BBQ seasoning, black pepper, dash of salt and a touch of garlic powder (which makes up my spice collection :). I didn't have instant rice, so I cooked white rice per directions in chicken broth instead of water with a little butter. I then mixed the rice with a large can of cream of chicken soup, a little mayo, onion soup mix, and a little water, because I didn't have cream of celery. I placed the chicken in a greased dish and spread the soup and rice mixture over the chicken. I cooked it on 350 for 20 minutes, sprinkled a little shredded cheese over the top and cooked for an additional 5 minutes. I didn't add the peas, because we served some on the side. This made for a perfect contribution to a meal that my extended family is taking to a relative who is sadly under the weather. With the added side dishes of the peas, a pan of bread, and my Mom's blueberry delight (yummo!), this should make a perfect dinner. I made my hubby a smaller version of this dish and he agreed that it tastes GREAT :) Thanks for the recipe :)

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