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Reviewed: Sep. 16, 2009

I just brought this to a pot luck and it went over really well. When done it looks very impressive; if only my friends knew how easy it was to make! I used thick chicken breasts so it took longer, about two hours, but it still turned out good. This is a very versatile recipe; I'll try it again with different vegetable combos.

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jerseygirl872

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Reviewed: Jun. 9, 2009

It was alright, I felt like it was missing something. Kinda of bland I guess. Maybe I need to practice a little more. I had to bake it for an hour and a half @ 350.

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Gabby

Home Town: Alice, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 5, 2009

Great dish, I did add some canned mushrooms to it. I also had to cook it for about an hour & half @ 350. It still turned out GREAT.

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John

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Reviewed: May 27, 2009

I gave it 4 stars b/c I made some changes. I used a can of reduced fat cream of mushroom soup, 1 can of milk & 1/4 cup of chicken broth (all I had) in place of the 2 cups of chicken broth. I also used a frozen veggie blend with carrots, peas, corn, lima beans & green beans. I mixed the rice, soup & liquids together and then poured in the pan. Poured the frozen veggies on top and then layered the chicken over that. Used sea salt, garlic powder, pepper & paprika. This turned out amazing and I can't wait to eat the leftovers for lunch today!! UPDATE: The leftovers were even better b/c all the flavors had time to mix together. You could definitely make this ahead of time & freeze until you want to serve it!

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