Reviewed: May 20, 2012

The only change I made was to sprinkle the chicken breasts with basil before pouring the mushroom soup mixture over them. I love how easy it was to throw everyting together. It hit the spot on a cool rainy day.

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Reviewer:

rayna73

Reviewed: Apr. 15, 2012

I have made this recipe for years but I never used milk or dry onion mix. Everything same, but I use one can cream mushroom, 1 can cr of chicken and 1 can french onion soup mix. cover tightly with foil bake 1 hour at 350, uncover bake 15 min longer. I put chicken breast on top of rice mixture. Great with brown sugar carrots and green bean bundles.

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Reviewer:

nanniej

Reviewed: Apr. 1, 2012

I tried making this a little healthier, using a single can of low fat soup, water rather than milk and fresh mushrooms. I used 3 breasts (which turned out to be 2 pounds, and could have gotten away with half that amount) and cut them into bite sized pieces. There was so much talk of undercooked rice in other reviews I started very early. I'm glad I did because it took no less than an hour. I cannot stress enough that if this happens to you to not turn the temperature up. Think about how rice cooks on the stove top. You'll only burn it. When the rice was fully cooked I added a bag of broccoli flowerettes and put it back in the oven, uncovered, with some Parmesan, bread crumbs and a little of the onion soup mix that I had reserved sprinkled over the top. This is classic 50's style comfort food. It's not gourmet or exciting but it's nice.

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Reviewer:

Katherine381

Cooking Level: Intermediate

Reviewed: Jan. 11, 2012

Chicken and mixed veggies added and some added seasonings! Baked uncovered for 45 minutes at 380 and then covered for 15 minutes!

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Reviewer:

yourroyalty

Reviewed: Jan. 1, 2012

Made this tonight for my mother in law. I added some carrot and mrs. dash seasoning and nature's seasoning. It was approved! Will be making this again.

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Reviewer:

Sam

Reviewed: Dec. 5, 2011

This needs to be cooked longer, and probably bump the temp up. Rice was still crunchy!! Will make it again, but will make sure to cooke longer and hotter!! I also added chopped celery and did not ad the soup mix.

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Reviewer:

Ajay6024

Reviewed: Oct. 27, 2011

I used cream of chicken soup.

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Reviewer:

Debbie

Reviewed: Oct. 2, 2011

Good, 1/2 pkg onion/roasted garlic soup mix, 1 can cream of mushroom, 1 can cream of chicken. Fresh mushrooms cooked and drained in the microwave and added. NOt gourmet for sure but great for an ordinary dinner.

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Reviewer:

Phoebe

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Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: May 24, 2011

I made this the first time without any changes beyond using a whole envelop of onion soup mix because I didn't want to waste it. (It is too much onion for some, it was fine for my family.) I loved it! I ultimately tweaked it so with the additions, there is no need for a side dish/vegetables. I added mixed frozen vegetables (any blend you'd like), basil, oregano, parsley, S&P, and garlic powder. I mix it all together and bake according to the instructions but the last 15-20 minutes I add a LOT of shredded cheddar cheese, covering the top completely. (We love cheese!) I do need to increase the total cooking time because of the added vegetables and cheese so that is something to keep in mind. This is by far my favorite thing I cook! I have out of town family for dinner tonight, I can't wait to hear their thoughts.

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Reviewer:

RandaPandaNoVA

Reviewed: May 16, 2011

I loved this recipe. I read the reviews and had to find out for myself. The recipe worked perfectly using regular rice with no pre-cooking. The trick of course is to make sure the casserole lid is on tight since rice takes liquid and heat to cook. I also added in some baked ham pieces and served over a bed of wilted spinach. It was a hit at my house.

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