Reviewed: Oct. 25, 2009

This was so delicious, and we STILL have left-overs! This makes plenty of servings (we're a family of 5 with 3 teenage children) for us, and that's saying something. The ammount of chicken called for turned out to be a lot, so next time I might only do 4 or 5 chicken breast halves. I also added some paprika, thyme, and poultry seasoning.

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Waffle Quaffle

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

After reading all the reviews, I decided to make this recipe easier. I used a whole rotisorie chicken already seasoned, and cooked my rice before hand, season to taste. Then added everything with variations of veggies. Baking it for 45-60 mins.

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Anghelina

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Reviewed: Oct. 21, 2009

Way to bland for me.

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Oct. 11, 2009

I too put my own flair on and it is WONDERFUL!! omitted 1 can of Cream Of Chicken soup, and replaced it with a can of Cambells Cheddar Cheese Soup. I added 1 Large potato cut in to 1/2 in cubes. added paprika, garlic salt, garlic powder, terragon, parsley and season salt... Good Luck

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soldierlove

Cooking Level: Intermediate

Home Town: San Bernardino, California, USA

Living In: Fort Drum, New York, USA

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Reviewed: Sep. 26, 2009

Way too bland for my tastebuds

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BUTTER_FLY_STEPH

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Reviewed: Sep. 23, 2009

Too bland! Even my husband who will eat anything did not like it. You will need to flavor it up on your own.

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Kristie

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Reviewed: Sep. 14, 2009

I made this recipe almost exactly as listed (subbed one can of cream of chicken with cream of mushroom because that's what I had) and it was just okay. The kids ate it fine, but I found it pretty bland. I think I will play with this one a bit...

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OZBOZ79

Cooking Level: Intermediate

Home Town: Corning, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Aug. 11, 2009

I love this. I would make it again. At first I thought it would be too much liquid but it turned out perfect.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Aug. 6, 2009

Worked great!

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darrellagreen

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Reviewed: Aug. 4, 2009

great base recipe. i added onion and minced garlic also and didnt feel it was bland at all. i served it over fresh biscuits and it was very filling. i will use this again. thanks

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cat

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2009

Excellent! We loved this recipe. Didn't stir at all and it turned out great. First time I made it I used chicken thighs bone in and it worked. Second time I followed exact recipe.

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Steel

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Reviewed: Jul. 8, 2009

OMG!! love this recipe! just tried it out for dinner and it was great, and easy. i had the meat department at kroger cut the chicken into strips for me. i also used 3 cans of cream of mushroom instead of the cream of chicken. i also only cooked it for 90 min. just one tip if you decide to make this, don't forget to stir it every 30 min. =)

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TabithaFornah

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Reviewed: Jul. 5, 2009

Needs more seasoning

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kim

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Reviewed: Jun. 16, 2009

I used minute rice instead of regular so I only had to cook it for 45 mins, I also used 1 can cream of chicken and 1 can cream of brocolli. I added a small bag of frozen mixed veggies and cheddar cheese to the top covered and baked. It came out good with leftovers. I also added garlic powder, onion salt and pepper to give it more flavor.

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libbylulu

Cooking Level: Expert

Living In: Euless, Texas, USA

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Reviewed: May 18, 2009

okay, so this was okay. Simple to throw together. I needed something to take to covered dish dinner @ church & didn't have a lot of time to fuss over a complicated dish & this certainly fit the bill. I suggest either decreasing the amount of rice a little or increasing the liquid. I found it a little dry - not creamy. So, I added a can of chicken broth at the end and continued cooking until that was absorbed & then rice was more tender. Also added some seasoning to the soup mixture to bump up the flavor - tyme, poultry seasoning & a little salt & pepper.

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MCCFAMILY3

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Reviewed: May 17, 2009

This is a great base recipe. I cooked the rice separately. I added a lot to this because I felt it might be a bit bland as is. I added parsley, a bit of savory, a few shakes of Montreal Chicken Seasoning, some seasoned salt and pepper to the cubed chicken, and cooked it up in a skillet with some olive oil and onion, just browning the pieces of chicken. To this I added some baby carrots, sliced celery and the milk and cream of chicken. I simmered this for maybe 10 minutes and then dumped it all in a baking pan (not sure of the size, but much smaller than 9x13 as I halved the recipe to begin with). I baked this at 350 for about an hour, at which point I shredded up some Cheddar Jack cheese (maybe 1/4 cup) and melted that in. Also added some frozen peas. Back in the oven for about 10 mins, and served over rice. Very very good, will definitely make again, and I will probably modify it some other way next time.

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Rachel

Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 15, 2009

This is a great basic recipe because from here you can really add what ever you like to make it different each time! I did fallow the others advice and "spiced" it up a little so it wouldn't be bland. My family loved it.

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ramboettrach

Cooking Level: Intermediate

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Reviewed: May 11, 2009

I always keep 2 cans of Cream of Chicken Soup in my pantry for nights when I just don't feel like cooking, so I can make this. The only changes I make to the recipe are to add some black pepper, thickly sliced zucchini, some mushrooms and 300ml of cream. Otherwise, it is a very tasty and very easy dinner option. Thanks for the recipe!!

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Bec

Cooking Level: Intermediate

Home Town: Sydney, New South Wales, Australia

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Reviewed: May 5, 2009

it said it would take 90 min to cook.....it took over 2 hrs and i had to microwave it til the rice was tender......big hint cook the rice at least half way then add everything else......other then that it was great

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Danielle

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Reviewed: Apr. 22, 2009

I learned this recipe about 25 years ago. Yeah, that's how old it is. Here's the kicker - I made it the way this recipe calls to make it. When I made it the very first time I used the asked for 'regular' rice and it took forever and when I pulled it out at the time suggested it wasn't done the rice was crunchy. Well, to make a long story short (lol) I called the person who gave me the recipe and said, "I cooked that dish for way more than the hour it called for and the rice never cooked" her reply was, "Oh, didn't I tell you that your suppose to use MINUTE RICE not regular rice". It has worked ever since to perfection. Equal rice and milk to each can of cream of chicken (cut into strips) - plus seasonings of choice. Sometimes a extra can of rice for the road.

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MOMMAOFSIXKIDS

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Easy Chicken Rice Casserole

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