Reviewed: Oct. 14, 2009

Well this is a very easy meal for when you don't have much in the pantry and need to go shopping. I used 1 can mush soup and 1 can of cream of chicken soup. I added some shredded cheddar cheese to the top and French's Fried Onions It added a boost of flavor which this really needs.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 28, 2009

This was pretty good. I did not use instant rice and it cooked just fine. I do agree with other people that it was a little salty. I would use a little less onion soup mix. I think I would also throw some fresh veggies in it.

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Charlee Kleve

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Reviewed: Apr. 5, 2009

Definitely minute rice. I found the chicken PERFECTLY cooked and delicious. Used 1 can of cream of celery and 1 can cream of mush. I used 2 tbsp. of a garlicy-spice seasoning that I had in the house. It was okay but I can see how the the original recipie would be yummy!

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Melissa

Cooking Level: Intermediate

Home Town: Belchertown, Massachusetts, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 20, 2009

This was so easy and my kids loved it. I added less onion soup mix probably half a packet, and put cheddar cheese on it for the last five minutes.

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lala

Cooking Level: Intermediate

Home Town: New Buffalo, Michigan, USA

Living In: Homewood, Illinois, USA

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Reviewed: Jan. 18, 2009

Okay, I think this recipe is getting a bad rap. I used the whole pack of onion soup mix, a can of healthy request cream of mushroom, and 1% milk (I can't drink the 2% or whole stuff). I added some frozen green peas, a can of well rinsed sliced mushrooms, a fresh carrot finely diced, and a lot of black pepper (maybe 1/2 tsp). I cubed my chicken breast. I followed the cooking instructions as written except I topped the casserole with Food Lion dry cornbread stuffing for the last, uncovered 15 mins. I like onion, and the flavor was strong, but not overpowering. The rice came out totally fine. If anything, and I can't believe I'm saying this, it still needed salt added after cooking. I thought it was a great comfort food for the frigid weather we're having. I'll make it again.

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JACK T

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Jul. 27, 2008

I was looking for this kind of recipe, but most of the ones I saw, I didn't like the look of. This was the one I decided to go with. I did make some tweaks though. I used Cream of Chickena and Mushroom soup, and fresh mushrooms. I also threw in some spices (basil, oregano, parsley, salt and pepper). I cooked the sauce before putting it in the oven, and put the rice in the sauce to let it soften up a bit before baking. This turned out really good though, and I think I've found another regular recipe to add to the rota.

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AKCHILD

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Reviewed: Jul. 19, 2008

I just prepared this for dinner tonight. Like many of the other reviewers, I made a few changes...I browned my chicken breasts (which I marinated in Italian dressing first) and sauteed the mushrooms. I also used instant rice, evaporated milk, only half the onion soup mix, and added about a fourth teaspoon of black pepper. Other than that, I followed everything else as written. In one hour and fifteen minutes, the casserole was done to perfection. It wasn't soupy or mushy at all. Hot buttered peas and a basket of warm rolls complimented the meal quite nicely. I will definitely make this again, but being a bit of an experimental cook, I might try different soup combos/instant soup flavors in future. Buon Appetito!

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Montridge

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2008

What a great recipe! I did make a couple of changes- left out the mushrooms and the onion soup- due to what I had on hand at the time. Was still delicious, and as a bonus was so quick to make. This is a new regular meal in our house.

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Megan

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Reviewed: Dec. 9, 2007

This was pretty good. I used two cups of brown minute rice and a half of the package of soup mix and it turned out perfectly. Putting the rice mixture on top of the chicken keeps the chicken really moist, tender and flavorful.

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Lisa

Cooking Level: Intermediate

Home Town: Bartlesville, Oklahoma, USA

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Reviewed: Dec. 5, 2007

I love this casserole. My mom has been making something like this for 20 some odd years. I used this recipe and it tastes just like mom's!

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Sarah

Cooking Level: Intermediate

Home Town: Bloomington, Illinois, USA

Living In: Sequim, Washington, USA

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Reviewed: Nov. 18, 2007

Note: this will not work unless you use that horrible, expensive, disgusting instant rice product. Also if it does work it's just another oversalted, pre-processed "glop from a can" dish. What a horrendous waste of expensive chicken breasts this was!

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chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 2, 2007

I searched for this recipe as I used to make it when I was in college. I make it with one can of cr mushroom soup and one can of cr of chicken soup. The only other change was that I used minute rice brown rice. It turned out perfect, very tasty. Next time will use half pkg of onion soup mix tho. The consistency was perfect, not too runny and the rice was cooked. Didn't have the problems others have mentioned. My very picky husband even loved it!

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srhouse

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Reviewed: Sep. 28, 2007

Nobody at my house wanted to eat this dish. I was not appealing to the eye and did not have good texture to it at all. Some of the rice was hard and uncooked so i left it to cook a lot longer. Then it was too mushy.

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clarke

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Reviewed: Sep. 9, 2007

Not good at all. Couldn't even eat it!

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BONLEIGH

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Reviewed: Sep. 8, 2007

Good flavor. Rice was hard. I won't make this again. I think recipe required you use instant rice.

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kath

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Reviewed: Jul. 16, 2007

I used the mushroom-onion mix instead. It turned out great. Rice was perfect and the family loved it. Winner for me!

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susanneprincess

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Reviewed: May 1, 2007

This recipe is delicious. It cooked perfectly. I used 6 chicken legs instead of the breasts. I've been looking for years for the casserole my grandma used to make when we visited and THIS IS IT! I made it without the can of mushrooms, only because my children think they are toxic waste, but it was still creamy and delicious, just like I remember!

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Trina B.

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Reviewed: Mar. 29, 2007

Yuck........rice did NOT cook. Try using instant if you make this dish. Won't make this again.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Feb. 11, 2007

Rice didn't cook well, even with extra time. Soupy, runny, bland if not virtually flavorless. I would have vomited but that would have been redundant. Will never make again.

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