This is an awesome recipe! I changed it up a bit and loved the results! * 2 tablespoons butter * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 (10.75 ounce) can condensed cream of chicken soup * salt and pepper to taste * 2 pounds skinless, boneless chicken breast halves - cubed * Filled soup can with 1% milk * 1 tsp garlic Followed directions simmered chicken for 25 minutes then added 2 cups of minute rice let sit for 5 minutes and eat up! Super good will make again in the future! Side note: I have to agree with other reviewers and admit that it is an extremely unattractive mess when I took the lid off I was hesitant but I just closed my eyes and took a bite! :-D

I thought this was very good but I added a small jar of pementos, a drained can of peas and a pinch of nutmeg.

This was a really good, last minute, forgot to thaw anything recipe! I thawed the chicken breasts in the microwave while I gathered the other ingredients. Instead of butter, I used olive oil and because others had said it was a bit bland, I added a citrus/pepper blend(orange and lemon) to the olive oil along with the onions, fresh garlic and mushrooms. I used no water, and substituted sour cream for the milk. I sprinkled additional citrus pepper prior to serving as it really didn't have any eye appeal. I steamed my vegetables on top of the rice cooker and dinner was done and delicious in a snap!

Super fast and easy recipe. The only thing I did different was add minced, fresh garlic and fresh mushrooms instead of canned. My husband LOVED this and I will definitely make it again!

Love this recipe. I make several substitutions, delete the water. Also instead of Campbells Cream of Mushroom we use 2 cans of Amy's uncondensed Cream of Mushroom. It adds a lot of flavor, and isnt incredibly salty. We find this sauce is delicious served over cornbread!

I love this recipe except I omitted the water and the milk and just cooked the chicken in the cream of mushroom soup. Served with Spaetzle I and put the extra sauce on the table to pour over the Spaetzle. Yumm!! Thanks for a great recipe!

As a beginner, I found this recipe very, very easy, and the taste was GREAT. I eliminated the water completely and added some garlic. Since I wanted it extra thick, I added a lot of flour. I made it with fresh green beans. Next time, I want to make it with biscuits, too. The only downside is that it is not very attractive or colorful.

This was great for a quick meal but i felt like it was missing something!

I was very surprised this dish worked out as well as it did. Who would think that mushroom soup and chicken would taste good together. I did as others suggested and omitted the water. As I was mixing everything up the soup mixture looked too thick and so I added a 1/4C of water and was sorry I did as the juice from the chicken made it too thin and I had to add flour to thicken it up. Its rather bland in color so next time I'll add things like green peppers etc. Served over egg noodles, my 2 yr old really liked the sauce mix.

would've given this a 5 if i didn't put too much salt on it. Although i'm a big fan of rice, this is way better served with pasta :) A keeper! 0h and for those who complained abt this being to0 thin, try removing the water then add 1Tbsp flour. Worked f0r me! ;)

This made for great comfort food. It's simple, quick and delicious. I made it four days ago and my boyfriend hasn't gone a day without bragging to his friends about what a great cook I am.

Pretty tasty! We took our cue from the other reviews and eliminated the water, but it was still a little thin. We served it over egg noodles, which I would definitely do again. I would probably make this again.

Good!~

Mmm, Mmm, Good. Thanks for posting recipe.

Pretty good. Family enjoyed it. It was extremely easy. I used 2 cans of the cream of mushroom soup and omitted the water completely using whole milk instead of evaporated as one can did not seem enough. Added frozen peas at the last minute to the hot sauce and it was perfect over egg noodles. WOULD DO THIS ONE AGAIN.

Oh, yum! Totally cut out the water. We like thick sauces and all that water would be way too much for our tastes. Adding some frozen broccoli and diced green peppers really brightened this dish up. Served over white rice.

It tastes pretty good, but it is way too thin. I would recommend using about 1/2 the water the recipe calls for. Also, I let it simmer for about thirty minutes, just to ensure the chicken is completely done. Very good over egg noodles.