Reviewed: Nov. 10, 2009

This was easy and delicious. I have tried the soup version of this but it never came out right. I substituted the velveeta for a mix of sharp and mild cheddar. I also used left over chicken from the night before. Exactly what a chicken rice casserole should taste like!

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snailcook

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Reviewed: Nov. 4, 2009

This was so good, definitely will become a regular dinner at our house! I made it from leftover baked chicken, and it made it an entire new meal!

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Jennifer VE

Cooking Level: Intermediate

Living In: Campbell, California, USA

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Reviewed: Oct. 27, 2009

I used minced garlic (instead of powder), added frozen mixed veggies (after blanching them) and added more crushed crackers than called for (as someone else suggested) and it was DELICIOUS! My husband will EAT just about anything but is REALLY stingy with compliments - but loved this. He said this makes his Top 10. :) A very hearty, homestyle meal.

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Kenna2579

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Reviewed: Oct. 24, 2009

Simple to make. I didn't have a lot of cheese on hand so I also added a can of cream of mushroom soup, just to be sure it had enough flavor. It was very creamy and rib-sticking and the family liked it.

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Paulalalala

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 22, 2009

yummy, that's all i can say, i also used sharp cheddar and added peas, i used basmati rice made it in a rice cooker first and i also added onions and alot of garlic instead of powder ...love love love it...thanks for sharing

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GET_CRACKIN

Cooking Level: Expert

Living In: Vernon, British Columbia, Canada

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Reviewed: Oct. 20, 2009

I cut this recipe in half. Added half a bag of corn. I didn't have sour cream on hand so had to substitute (almost 1 cup milk plus 1 tbls lemon juice sitting out to sour and an extra 3 tbls melted butter). I also didn't have cheese so I omitted it and I used canned chicken. It was delicious for something so quick and easy! It will definitely be a staple meal in our house. Good comfort food!

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Grubes

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Reviewed: Oct. 20, 2009

I made some slight changes including omitting seasoning salt and buillion and adding mixed vegetables. Turned out to be a family favorite!!

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SmileyRug

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Reviewed: Oct. 8, 2009

This is a great dish. I did add veggies to this dish.

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Rhonda

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Reviewed: Sep. 14, 2009

The taste was good. I think that it needed a little more. Maybe add some vegetables to it or something.

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Tweets

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Reviewed: Jul. 20, 2009

this was quite good. i liked that it uses more of a homemade sauce instead of canned soups. i didn't have quite enough chicken but it was still ok. i added about a cup of green peas mixed in. and i mixed it all together before baking rather than pouring the sauce over top - i was too scared the rice would be dry. it came out great though, not dry at all. i also didn't toss the crackers with butter, i don't see the need, they still browned up and were nice and crunchy without the added fat. thank you!

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BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Lady Lake, Florida, USA

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Reviewed: Jul. 18, 2009

This recipe was good. I liked it because it was simple and i was able to use ingredients i had around the house. instead of the cracker top. i decided to use cornbread. i put white rice on bottom. then the chicken. and i poured cornbread batter over top and baked. It was delicious.

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ChefHorvath

Cooking Level: Expert

Living In: Plymouth, Indiana, USA

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Reviewed: Jul. 9, 2009

This was really good. It was even better as leftovers. The only thing I altered was the bouillon powder. I used 2 bouillon cubes instead (I didn't have powder). Also, I didn't use the crackers, and it was just fine. Highly recommend this recipe!

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L S

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Reviewed: Jul. 7, 2009

it was ok.

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panamaqtpie

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Reviewed: Jul. 5, 2009

way to salty

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ostapack

Home Town: Massillon, Ohio, USA

Living In: Horse Cave, Kentucky, USA

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Reviewed: Jun. 20, 2009

Very tasty!

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DOREEN

Home Town: Buffalo Lake, Minnesota, USA

Living In: Hutchinson, Minnesota, USA

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Reviewed: May 19, 2009

Good but I also added broccoli, celery and onion to the chicken mixture. In addition I took out the chicken bullion and used garlic and onion powder with the seasoning salt. For the topping I halved the cracker crumbs and added about 1/2 cup of shredded cheese to them for the topping. I also took out the butter which was not needed once the cheese was added, I used sharp chedder instead of the velveta. I think the combo of velveta, bullion and seasoning salt would add way to much salt to this dish. With the changes I belive it is a 5 star recipe, but a 4 as written

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MRS. FISHER

Cooking Level: Expert

Home Town: Stroudsburg, Pennsylvania, USA

Living In: Gillett, Pennsylvania, USA

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Reviewed: Mar. 24, 2009

very good dish. i was searching for something a bit different than normal for my husband and i and came across this. i had all ingredients on hand, but altered the cooking a bit to fit my schedule. i thought it would be way too creamy, but to my surprise it was perfect. instead of all velveeta, i cut back on it and added a bit of colby jack. delicious!!!

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jmjm21

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Reviewed: Mar. 14, 2009

While I enjoyed this dish, the rest of my family thought it was planned. They did say they'd want it again....we'll just spice it up a little. : )

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Suzanne P.

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Reviewed: Feb. 15, 2009

I cut the fat way down on this by using a combination of 1% milk and fat free sour cream in place of the cream, used about 1/3 c of reduced fat shredded cheese and didnt use the topping. I served them over biscuits and the family consensus was that this was OK, not amazing..they prefer chicken a la king if looking for a creamy chicken dish

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TOADSTOOLPOND

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Reviewed: Feb. 9, 2009

The high cal/fat of the original was a downer for me, but I thought it was a good jumping-off point for my own version. I used 2 cups of cooked rice, 2 cups of leftover rotisserie chicken, covered with a basic bechamel to which I added thyme, salt, pepper, garlic powder, 1/4 c shredded 4-cheese blend and maybe 1 T cream cheese. I put some mozz on top and yum, yum! This is a good idea that you can make your own.

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