Reviewed: Jan. 26, 2012

I must have been the only one with this problem, but after 45 minutes at 400 degrees the cheese on top of this was burned almost to the point of being inedible. The flavor was what we were looking for - I think the next time we try making it I'll cook the chicken ahead of time and severely reduce the overall cooking time. Other than that, it definitely has the potential to be a great dish, and the problem may be nothing more than a quirk in my own oven.

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Reviewer:

BlisteringSky

Reviewed: Dec. 7, 2011

I love this recipe!! I don't use poblano or jalapeno peppers. I use a can of rotel with diced tomatoes and green chilis. I, also, used cheder and mozzerella cheeses as a substitute. I cook covered and it turns out delicious. It's a great recipe to double for leftovers.

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Reviewer:

Tonjab

Reviewed: Oct. 22, 2011

I make this quite a bit and I never get tired of it. I know it is supposed to be a healthy recipe, but I sometimes use spanish rice instead of brown and I'll use seasoned black beans. My one year old also loves this. I give it 4 stars because I do make some substitutes and it can be time consuming to make dicing the peppers and the uncooked chicken.

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Reviewer:

Jill

Reviewed: Feb. 22, 2011

This is a good change of pace dish for someone following the Dash Diet. As I don't care for cheese, I ended up omitting the cheese and increasing the cumin and chili powder to give more flavor. I also added some salt free pepper blend. I then served it on a low fat,whole wheat tortilla. Lettuce or romaine plus some fat free plain yogurt could be added if one desired. The Dash Diet is working for me. Within 2 weeks my blood pressure had dropping dramatically. I have also lost 2-4 pounds every week since beginning this diet about a month ago.

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Reviewer:

Jo Patrick

Reviewed: Feb. 10, 2010

This turned into a kind of seven-layer Mexican stew: In my casserole I put UNCOOKED white rice, chicken pieces, one can of black beans, a can of corn (undrained), one can of diced tomatoes (undrained), chopped onions, sharp Cheddar cheese and sliced jalapenos. (No poblano or red bell pepper in the house.) I topped the whole with generous amounts of chili powder and garlic powder (out of garlic and cumin also). I then baked it uncovered for 25 minutes but put the cover on for another 20 because the rice wasn't cooked. It turned out surprisingly good! Next time I'll cover from the start, plus I'll season the chicken and put the onions closer to the bottom so they're a little less crunchy. I can see how this might work with browned ground beef as well. Thanks!

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Reviewer:

Yaa

Cooking Level: Intermediate

Home Town: Cleveland Heights, Ohio, USA

Living In: Iowa City, Iowa, USA

Reviewed: Dec. 25, 2009

I didn't drain the tomatoes either and also had a lot of water in the bottom of the pan. Once I drained that off, it was very good--especially the second day. I used boneless, skinless chicken tenders and left them whole. Used canned corn instead of frozen. The only ingredient I didn't have was the poblano pepper, but it was still very tasty--especially for being a "diet" dish. It was not lacking in flavor for me. I will definitely make this one again!

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Reviewer:

Andrea

Reviewed: Apr. 3, 2009

A good basic recipe. I had various leftovers in the fridge and was trying to decide if I should mix or layer them and this recipe helped me decide to layer. I poured a little chicken broth over the rice. I used some diced tomatoes and some tomato sauce--I would say, just use tomato sauce. My two year old especially liked the casserole.

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Reviewer:

Kimberly

Living In: Fairbanks, Alaska, USA

Reviewed: Sep. 16, 2008

Not very tasty, will not make again

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Reviewer:

Kerasita

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

Reviewed: Dec. 30, 2006

This was okay for an easy reduced fat dinner idea. I liked not having to precook the chicken before assembling the casserole. The cheese on top dried out while baking.The flavor was okay but the top looked overdone.I would try to wait to add the cheese twenty minutes into the cooking time.

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Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: May 3, 2006

In my quest to find a healthy Cinco de Mayo dish, I found this one. I drained the tomatoes and used an enchilada sauce instead. I also added green onions. My boyfriend keeps going back for more!

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