This casserole came out fabulous for me. I did make some changes based on other reviews. First, I had leftover rice and chicken which I used for the casserole. I used about two and a half cups of cooked rice and five small boneless, skinless chicken thighs. The ingredients for the sauce seemed like it would make too much, so I cut those in half. I didn't have any mushrooms on hand, but I did add about a cup and a half of frozen mixed veggies with the sauce, rice, and chicken. I also seasoned it with garlic powder, onion powder, and pepper. I baked the casserole for an extra ten minutes since I started out with mostly cold ingredients and wanted to make sure the veggies had time to cook. Finally, I sprinkled a bit more shredded cheddar on top of the casserole. My kids loved it, and I was thrilled to find a chicken and rice dish that didn't call for canned soups. The sauce was really good, and we had a nice one-dish meal for dinner. I will certainly make it again, but maybe with a bit more sauce (or less rice).
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This casserole came out fabulous for me. I did make some changes based on other reviews. ...