The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 5, 2009
This is good and easy to make. Heats up well for lunch too.
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Cooking Level: Beginning

Home Town: Binghamton, New York, USA
Living In: Buffalo, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 2, 2009
I was a little dissapointed in this recipe. It got really good reviews, so I had high hopes. Husband thought it was "too bland." It just seemed like it needed something else. I did double the rice, since a lot of reviewers recommended that. I also added in onion since we are onion lovers. But, it was still lacking flavor. My husband rated it a C+.
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Cooking Level: Intermediate

Home Town: Paradise, California, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 26, 2009
I used just one can of cream of chicken soup and added a cup of shredded cheddar and Mexican cheese. Good comfort food (i.e. full of fat and not very exciting)! The buttery cracker crust really makes the dish.
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Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 25, 2009
Mine came out super soupy, I can't figure out why? I thought it lacked flavor, just bland. My husband loved it and so did my daughter.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 21, 2009
Enjoyed by the family tonight! I used 3 tsp. of minced garlic with 1/2 onion and mushrooms sauteed in chicken broth seasoned with salt and pepper. I had intended not to alter the recipe, but added fresh parm. cheese on top as well. I'm going to add corn and peas next time and spice it up. Thanks for sharing, we had a wonderful dinner!
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Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 17, 2009
I have made this several times and have found many ways to adjust this recipe. I have used canned chicken in a pinch. I always add peas and never add the broth. It's been a hit every time!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 12, 2009
As others suggested, I used an additional cup of rice. I also switched one of the cans of cream of chicken soup and replaced it with a can of cream of broccoli soup. I made this for a friend recovering from surgery and one for my family. It was delicious. I also sliced my celery thin and added it to the mixture. Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 11, 2009
I have always hated cooking and my family was sick of the same 3 dinners (that's all I new how to cook) My husband is picky and we have different tastes... My Husband and my boys loved it... I followed the instruction, but left out the celery as family doesn't like it... but still came out great!! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 9, 2009
Everyone loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 7, 2009
Loved this, so simple but tastes great. I used dried minced onion instead of onion powder. I also used dark and light meat.
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Cooking Level: Intermediate

Home Town: Torrance, California, USA
Living In: Temecula, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
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Reviewed: Oct. 2, 2009
This was really good. I did make a couple of changes though. I used a whole fryer chicken, as we like the dark meat also. And I made use of some of the cooked celery, by chopping a couple of the pieces and adding to casserole before baking. The next time I make this, I would like to add water chestnuts for some crunchiness.
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Cooking Level: Expert

Home Town: Sylacauga, Alabama, USA
Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 27, 2009
I made this recipe as stated except for a few alterations to the spices. I added thyme and used garlic pepper instead of garlic powder. This was very good but still needed a little something. I think next time I make it, I may add some rosemary and saute the chicken instead of boiling it to give it some extra flavor. I did not find this to be too salty. My thought is that using low sodium ritz crackers may cut down on the salt some. When I ate leftovers of this, I poured some salsa over the top before reheating - very yummy!! We will definitely have this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 23, 2009
I can describe this recipe in one word, "delicous". My kids loved it. My 14 year old said it was the best casserole he ever tasted. My 3 year old loved it too. I will definitely make this one again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 22, 2009
Very easy to make, and easily adaptable. In a pinch, I am sure canned chicken would also work. The mixture of soup, sour cream, and broth was delicious, but was a little too liquidy, and the rice didn't thicken it enough, so I added garlic & herb flavored bread crumbs. I also added cooked frozen vegetables, and the result tasted like a very good pot pie, without the hassle of an actual pie crust.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 19, 2009
Made this when the in-laws came for a visit and it went over great. Was a little dry but only because it was cooked longer than suggested. All in all a great recipe! I added broccoli to the mix and those dried onions on top with the crackers minus the butter. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 17, 2009
LOVE IT! I added 1 can of drained corn and did add the extra rice as suggested and 1 1/2 teaspoons of salt... I cut up celery and onions and cooked them in some butter too before I added them to the casserole. YUMMOOOOO... I loved this recipe.. It was so good. Bet you could add some broccoli to it for something green in it... Let it stand after you cook it for about 10 minutes before serving.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 17, 2009
My family enjoyed this very much. Only problem I had was it seemed a little soupy fresh out of the oven. Though it seemed to thicken the longer it stood. So my suggestion would be to let it stand 10-15 minutes before serving. Otherwise great recipe as is. Will make again soon.
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Cooking Level: Expert

Living In: Norway, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 16, 2009
Tasty & easy. I used rotisserie chicken & a cup of store-bought chicken stock, but those were my only substitutions. Will make again!
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Cooking Level: Expert

Living In: Wakefield, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 11, 2009
We just finished eating this for dinner and we all (including my 1 year old) loved this! I will most definitely be making this again. The only changes I made were to leave out the celery salt because I didn't have any and to add more rice. I'm definitely glad I added more rice - it would have been too soupy otherwise.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 9, 2009
pretty good.
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