Reviewed: May 11, 2012

I made this because we had almost nothing to make in the house, right before shopping day... It was so easy and turned out absolutely delicious. very flavorful and certainly not dry like i thought it would be... The only changes I made to it was instead of bouillon I used the seasoning packet from a chicken flavored Ramen, and I used canned shredded chicken. Still, it was great and will definately be making this one again...

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Reviewer:

mommy's lyric

Cooking Level: Expert

Living In: Ottawa, Illinois, USA

Reviewed: May 1, 2012

Too much sour cream for us, I don't plan to make this again unless I really scale down the sour cream. It was thick and rich. My 2 and 3 year olds really liked it but the other 5 of us did not enjoy it as much. We used only cheddar.

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CookingInSeattle

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Apr. 30, 2012

My family loves this. I cooked my rice in the chicken broth after the chicken was done, added a can cream of chicken soup to the sauce to make it creamier, and used white velveeta cheese. Very very good.

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Reviewer:

savannah

Reviewed: Mar. 5, 2012

I used jasmine rice from a rice steamer and I thought it had really good flavor. I would make this again and again. I did add a little more seasoning to the sauce,but very good!

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Reviewer:

Ronnie

Cooking Level: Intermediate

Home Town: Sweet Home, Oregon, USA

Reviewed: Feb. 27, 2012

This was a very good meal. When I served it I had all kinds of suggestions like wouldn't this be great with tuna or just as a side dish. So this recipe will stay in my box to use again. I am a die hard velveeta fan so I would personally add a little more although taste wise it didn't need more. This was simple and easy. A great dish for potlucks!

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Reviewer:

GATES78

Reviewed: Jan. 31, 2012

This was a pretty good recipe, I added fresh broccoli which I boiled, adding only 2 tablespoons of butter or margerine and some salt. I also did 16oz of velveeta cheese. I also subed pilsbury cresent dough for the cracker topping (one can covered the top of my cassarole dish) unroll over the top of cassarole before baking it. I let it cook uncovered until the cresant topping was lightly browned then covered it until heated throughout. I would suggest adding more salt and pepper, but I like my food a little salty. My husband loved it!

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Reviewer:

littlemomma

Reviewed: Jan. 21, 2012

It was nice to find a recipe like this that didn't use a canned cream of something soup. I used french fried onions (from the can) instead of the crushed crackers. I didn't use a full 12 ounces of Velveeta. This is great comfort food.

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Reviewer:

Maridele

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Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA

Living In: Hamilton, Virginia, USA

Reviewed: Jan. 6, 2012

All the kids loved it & husband too! I poached the chicken, tossed a little poultry seasoning and garlic powder in with it. Cooked the rice in the chicken water. Added a little time, but worth the effort, produced a great flavor. Everything else was as per recipe, except I had a 1/2 can of French's French Fried Onions kicking around from Thanksgiving, so I dumped it on top too. Super yummy!

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