Reviewed: Mar. 20, 2012

I made suggested changes, such as using Emerill's Essence, & white rice. It was a delicious, comforting casserole.

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Reviewer:

C. Davidson

Cooking Level: Expert

Home Town: Bradford, Tennessee, USA

Living In: Hendersonville, Tennessee, USA

Reviewed: Mar. 10, 2011

I had most of these ingredients in the house already with the exception of a few. My replacements were using white rice, cheddar cheese and sharp shredded provolone bc that is what we had. We did not use the curry bc we are not fans of that spice. It was okay - my husband and I thought it was best as a side dish vs a main course. My 7 year old tolerated it but probably wouldn't want me to make it again and my 5 yr old would not touch it.

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Reviewer:

YJAFFE

Reviewed: Feb. 3, 2011

Mayo was very off putting

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Reviewer:

Michelle

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Cooking Level: Intermediate

Living In: Suffolk, Virginia, USA

Reviewed: Oct. 8, 2010

This was a great way to use up some leftovers. I used leftover rice, ham, and chicken. The flavor was great, but I did find that it turned out very oily. I will reduce the mayo by half next time. I ended up stirring it all together before serving, so I will just mix it all from the start instead of layer it from now on.

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Reviewer:

tiffany

Reviewed: Apr. 5, 2010

Mayo does not belong in this dish.

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Reviewer:

emkat

Cooking Level: Expert

Home Town: Parchman, Mississippi, USA

Living In: Moorhead, Mississippi, USA

Reviewed: Feb. 8, 2010

I was going to give this recipe a 3 star rating because I was not thrilled with the flavors. I felt it was a lot of ingredients that didn't really deliver the "wow" factor I was hoping for. However my husband gobbled it up and told me he thought it was a 5 star. I pretty much followed the recipe exactly except I used Golden Mushroom soup and forgot to add the parmesan. I didn't hate it but I won't be making it again. It has way too many calories and it wasn't worth the gym work out I have to do in the morning.

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Reviewer:

QueenKey

Cooking Level: Expert

Home Town: Sparta, Michigan, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Feb. 1, 2010

I enjoyed this dish as "something different" to the typical rice/broccoli/cheese/chicken dish. I halved the entire recipe except the amount of mushrooms (I used fresh) and baked 40 minutes in an 8x8 dish. If I make this again I would try doubling the amount of mustard and curry for a zippier flavor. This involved a lot of prep for me (more than 15 minutes) as the wild rice had to cook 55 minutes alone! I used nearly the entire 55 minutes prepping all the other ingredients.

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Reviewer:

Holly

Cooking Level: Expert

Home Town: New Berlin, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: May 27, 2009

The only difference in mine was that I only had Colby Jack cheese and no cheddar. This seems like it would be very good mixed up and baked in a bread bowl. I may try that next tim.

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Reviewer:

Beth

Cooking Level: Expert

Home Town: Murfreesboro, Tennessee, USA

Reviewed: May 3, 2009

Wow! This was super simple and sooo good. Thank you. I ran short on Cheddar cheese so I used 1/2 & 1/2 cheddar and Monterey Jack, left out the chicken and substituted with Cream of Chicken soup, added 4 T. milk. I added 1/2 t. garlic powder and 1/2 t. onion powder. Mixed it all up in a large bowl and poured it into a baking dish. Put it in the oven and 15 minutes later realized I forgot to include the broccoli! Oh well, no one cared. My wife stated it didn't need it. I for one would like to have had a veg. in it. Nevertheless, this is definitely a keeper. Thanks again for sharing it.

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Reviewer:

rookiecook

Cooking Level: Intermediate

Home Town: Dayton, Tennessee, USA

Living In: Alta Loma, California, USA

Reviewed: Mar. 13, 2009

Delicious! Don't be scared to try to curry. It makes this dish! I used all ham and it was yummy. Next time, I will mix in the sauce with the other ingredients and cover with parm.

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