The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 9, 2006
I halfed this recipe and everyone went for seconds. It is very filling. I will definetly make this again. The only change I made was to use bread crumbs instead of the crackers.
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4 users found this review helpful

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Cooking Level: Expert

Home Town: Silver Spring, Maryland, USA
Living In: Lawrenceville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 7, 2006
This is a great casserole. Next time I will add more veggies. I added crushed croutons for the topping as another review recommended. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Glendora, California, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 2, 2006
This recipe could be decent with some tweaking. I made it last night. I thought it was bland and I would not make it again..
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Cooking Level: Expert

Home Town: Dallas, Texas, USA
Living In: Riverview, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 27, 2006
I used half of a chicken bouillon cube, my rice with peas from the day before, baked chicken and cheddar cheese. My husband enjoyed it.
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Cooking Level: Expert

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 7, 2005
This recipe is so simple to make and very delicious. It is a great way to use up leftover chicken.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 19, 2005
This recipe was not a very big hit with the family. I tried it again without the Velveeta and used cheddar, also did it with uncooked rice and baked longer. this seemed to have added more flavor to the rice. My famiily liked this version more.
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12 users found this review helpful

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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 14, 2005
Great comfort food! My family loved it-even the picky little ones. Thinking about adding green peas next time for flavor and color.
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5 users found this review helpful

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Cooking Level: Intermediate

Home Town: Ixonia, Wisconsin, USA
Living In: Canisteo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 25, 2005
This recipe is TO DIE FOR!!!! I even put too much rice and it still turned out well. We plan on using the sauce alone over grilled chicken breasts, it was awesome. This recipe took a little more time to make than I like (I'm a working mom) but it was worth it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 24, 2005
First off, this was another good recipe as a base to add your own flair too. My alterations included using diced chicken breast, marinated heavily and pre-cooked. I had shreaded cheese instead of processed (Kraft Mexican 4 cheese). When I mixed everything but the meat/rice together I didn't think it had enough flavor at all. So I tried my (never used) Emeril's Original Essense - about 3 tbsps - and instead of layering I mixed everything up with a bag of pre-cooked brocolli. Wow - I had no need to be worried! My son and BF both thought it was excellent - the leftovers disappeared the next day. Thanks again - this site is making me look like I know how to cook!
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Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 30, 2005
This was some good stuff. Of course, I can never follow a recipe to the "T". I always tweak something in it. I cooked the rice in the poaching liquid from the chicken, I threw in some shredded cheddar along with the veveeta, tossed in some frozen peas and carrots and topped in all off with some french fried onions instead of the cracker crumbs. My kids went nuts over it and my husband got up in the morning and ate it for breakfast. He said it was even better reheated. Thanx for a great recipe...this one is a keeper.
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21 users found this review helpful

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Cooking Level: Expert

Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 9, 2005
I made this for my daughter's "family birthday party" and everybody loved it. I doubled the recipe, using 12 oz. of Velveeta and 8 oz. of shredded cheddar, 16 oz. of sour cream and a big bag of frozen chopped broccoli. I loved the flavor and the crunchy topping but I wish it would have been a little more creamy. Maybe the broccoli caused it to be a little more dry?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 6, 2005
I made this for dinner today; it was delicious! I halved the recipe, but otherwise followed it exactly, and my husband and son both loved it. Now I'm sorry I didn't make enough for a 13x9x3 inch pan, it would be nice to have add more left over. Oh well, I'll just have to make this again that much sooner. Thanks for a great recipe, Janet.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 2, 2005
Yum! This is a very filling delicious casserole. I used lite sour cream and skim milk and it was still very rich and creamy. It was even better as leftovers, which is very unusual! I think it needs a chopped onion next time.
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Cooking Level: Intermediate

Living In: Holland, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 16, 2005
Your recipe is good the first day and spectacular day two and three. From now on, I'll cook it the day before. My family is already asking for it again. I sure appreciate you sharing it. I didn't change a thing except I didn't have the crackers. I served it with steamed veggies and a salad. It was a big hit at our house. Thanks, again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 29, 2004
I thought this recipe would be perfect for leftover turkey from the holidays. It was very good but it seemed like it was missing something. I will make this again, but I will add veggies and some more seasoning. My husband thought it was great and had three helpings.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 13, 2004
This was just delicious - after baking it comes out perfectly thick and creamy. Very filling, very tasty.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 31, 2004
Well, my husband and daughter enjoyed it. I omitted the sour cream because I didn't have any and added a layer of green beans between the rice and cheese-chicken mixture. The cheese flavor was a bit odd for me, and it could have just been that I didn't have the sour cream. I might try this again with a different kind of cheese as others suggested.
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Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 15, 2004
This was very good, and a very creamy delightful switch from the usual run of the mill "Chicken & Rice" recipes. But I have got to say after making it a few times I tried a more gourmet tasting flair to it and it worked beautifully. What I used was 1/2 gruyere cheese and 1/2 good cheddar. Then I diced 4 large chicken breast halves into small bite size pieces and placed approx. 3 cups of large sliced fresh mushooms in a bowl and sprinkled 1/3 cup of white wine on top and tossed the mushrooms and chicken to absorb the wine and let sit while I prepared the cheese sauce. I also prepared the rice using the water I had boiled the breasts in and strained it and added some chicken base. I would definitly serve this for company done this way and recommend having fun using the basics of this recipe to your own tastes. It is a keeper!!!
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Cooking Level: Intermediate

Home Town: Kankakee, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 4, 2004
This recipe is very good, not gourmet but tasty comfort food. I didn't make the topping and used a combination of Velveeta and cheddar cheese. I only used about half of the sour cream and it still turned out very rich, might cut down even more. I also added a large bag of frozen broccoli and will probably add even more veggies next time. All in all a keeper!
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Cooking Level: Expert

Home Town: Great Bend, Kansas, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 2, 2004
This recipe is FABULOUS! We've made it 4 times in the last 3 weeks. It's really easy to make with stuff you probably have lying around and is extremely tasty. I used cheddar instead of velveeta and waited to put the chicken in until after the cheese had melted. I also put in a little less sour cream and use less bread crumbs on top, but that's just me. I use approximate measurements rather than digging out the measuring cups, but it comes out great every time!
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